Name: Pesto Chicken Tortellini with Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 lb chicken thighs, boneless and skinless, sliced into strips; Salt, to taste; 1/2 cup sun-dried tomatoes, drained of oil and chopped (divided into two 1/4 cup portions); 1 cup tortellini, uncooked; 1 lb asparagus, ends trimmed and cut in half; 1/4 cup basil pesto (or more as desired); 1 cup cherry tomatoes, yellow and red, halved

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Introduction

This Pesto Chicken Tortellini and Veggies dish is a vibrant, satisfying meal that comes together in just 40 minutes. Combining tender chicken, fresh asparagus, and colorful cherry tomatoes with flavorful basil pesto and cheese-filled tortellini makes for a perfect weeknight dinner the whole family will enjoy.

The image shows a round metal pan with three main sections. On the top right, there is a layer of creamy white tortellini pasta with green herbs sprinkled over it. Below it, on the bottom right, there is a layer of cooked chicken mixed with halved red and yellow cherry tomatoes, giving a juicy and colorful look. On the left side of the pan, there is a layer of bright green grilled asparagus spears topped with halved cherry tomatoes in red and yellow, adding a fresh and vibrant touch. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 lb chicken thighs (boneless and skinless, sliced into strips)
Salt, to taste
1/2 cup sun-dried tomatoes (drained of oil, chopped)
1 lb asparagus (ends trimmed, cut in half)
1/4 cup basil pesto (or more, to taste)
1 cup cherry tomatoes (yellow and red, halved)
1 cup tortellini (uncooked)

Instructions

Step 1: In a large skillet, heat 2 tablespoons olive oil over medium heat.
Step 2: Add the sliced chicken thighs seasoned with salt and 1/4 cup of chopped sun-dried tomatoes. Cook for 5–10 minutes, turning the chicken occasionally, until fully cooked.
Step 3: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
Step 4: Add the asparagus (seasoned generously with salt) and the remaining 1/4 cup of sun-dried tomatoes to the skillet.
Step 5: Cook the asparagus for 5–10 minutes until tender, then transfer it to a serving plate.
Step 6: Cook the tortellini according to package instructions, then drain well.
Step 7: Return the cooked chicken to the skillet. Stir in the basil pesto and heat gently over low to medium heat for 1–2 minutes until warmed through. Remove from heat.
Step 8: Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine everything, adding more pesto if desired.
Step 9: Taste and season with additional salt if needed.
Step 10: Combine the chicken, cherry tomatoes, and tortellini mixture on the serving plate alongside the asparagus and serve immediately.

Tips & Variations

Use fresh basil pesto for the best flavor or swap in sun-dried tomato pesto for a different twist.
Try substituting chicken thighs with chicken breasts or even turkey strips if preferred.
For a vegetarian option, omit the chicken and add sautéed mushrooms or extra veggies like zucchini.
To save time, use store-bought cooked tortellini, adding it to the skillet just to warm instead of cooking from dry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Add a splash of water or olive oil if the pasta seems dry when reheating.

How to Serve

A round metal pan holds a colorful meal divided into three sections: the left side has bright green asparagus spears with a shiny texture, scattered with halved red and yellow cherry tomatoes; the top section contains light beige tortellini pasta covered with green herb sauce; the right side shows cooked pieces of chicken topped with more halved red and yellow cherry tomatoes, all seasoned with herbs. The whole dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of tortellini?

Yes, you can swap tortellini for other small pasta shapes like penne, farfalle, or rotini. Adjust cooking times according to the pasta package instructions.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free tortellini or another gluten-free pasta substitute and confirm your pesto is gluten-free as well to keep the dish safe for gluten sensitivities.