Pesto Chicken Tortellini with Veggies Recipe
This vibrant Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh asparagus, colorful cherry tomatoes, and cheese-filled tortellini coated in fragrant basil pesto. It’s a quick and flavorful skillet meal perfect for a wholesome weeknight dinner, balancing protein, veggies, and pasta in one delicious dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Carbohydrates and Sauce
- 1 cup uncooked tortellini
- 1/4 cup basil pesto (plus more if desired)
Instructions
- Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for cooking chicken and vegetables.
- Cook the chicken and sun-dried tomatoes: Add the sliced and salted chicken thighs along with 1/4 cup chopped sun-dried tomatoes to the skillet. Cook on medium heat for 5-10 minutes, turning the chicken a couple of times until completely cooked through.
- Remove chicken and sun-dried tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the flavored oil behind for the vegetables.
- Cook the asparagus with sun-dried tomatoes: Add the trimmed and halved asparagus, season generously with salt, and add 1/4 cup more sun-dried tomatoes. Cook for 5-10 minutes on medium heat until asparagus is tender. Then remove asparagus and set aside on a serving plate.
- Cook tortellini: Prepare the tortellini according to package instructions in boiling water until al dente. Drain well.
- Reheat chicken with pesto: Return the cooked chicken to the skillet; add 1/4 cup basil pesto and stir to coat. Cook on low-medium heat for 1-2 minutes until chicken is reheated and pesto is fragrant. Remove from heat.
- Combine tortellini and tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine everything evenly. Add more pesto if desired for extra flavor.
- Adjust seasoning: Taste and season with additional salt if needed to enhance the flavors.
- Serve: Transfer the pesto-coated chicken, cherry tomatoes, and tortellini onto the serving plate with the cooked asparagus arranged alongside. Enjoy immediately.
- Optional homemade pesto: For a fresh homemade touch, use a creamy 20-Minute Homemade Basil Pesto recipe to boost flavor.
Notes
- You can use store-bought or homemade basil pesto depending on preference and time availability.
- Asparagus can be substituted with green beans or broccoli for variation.
- For a lower fat version, use chicken breast instead of thighs and reduce olive oil to 1 tablespoon.
- Leftovers store well in the refrigerator for up to 2 days and reheat gently on the stovetop.
- Adjust salt based on the saltiness of your pesto and sun-dried tomatoes to avoid over seasoning.