Pesto Chicken Tortellini with Veggies Recipe
This Pesto Chicken Tortellini and Veggies recipe is a flavorful and satisfying one-pan meal perfect for a quick weeknight dinner. Tender chicken thighs are cooked with sun-dried tomatoes and paired with sautéed asparagus, fresh cherry tomatoes, and cheesy tortellini, all tossed in a vibrant basil pesto sauce. Ready in just 40 minutes, this dish balances protein, veggies, and carbs for a well-rounded and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Protein and Main 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
Vegetables and Sauce
- 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
Instructions
- Heat the Olive Oil and Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/4 cup chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally until fully cooked through.
- Remove Cooked Chicken and Sun-dried Tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet, leaving the oil behind.
- Cook Asparagus and Additional Sun-dried Tomatoes: Add trimmed asparagus and the remaining 1/4 cup of sun-dried tomatoes to the skillet. Season generously with salt. Cook over medium heat for 5-10 minutes until the asparagus is tender. Remove asparagus to a serving plate.
- Cook Tortellini: Prepare the tortellini according to package instructions, then drain well.
- Rewarm Chicken with Pesto: Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly and warm on low to medium heat for 1-2 minutes. Remove from heat.
- Combine Tortellini and Cherry Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine. Add more pesto if desired for extra flavor.
- Final Seasoning and Serve: Taste and add more salt if needed. Transfer the chicken, tortellini, cherry tomato mixture onto the serving plate alongside the asparagus. Serve immediately.
Notes
- You can use store-bought basil pesto or make your own homemade pesto for a fresher flavor.
- For a lighter version, use chicken breast instead of thighs and whole grain or gluten-free tortellini.
- Make sure not to overcook the tortellini; follow the package instructions carefully for the best texture.
- Feel free to swap asparagus with other vegetables like green beans or zucchini depending on availability.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: pesto chicken, tortellini recipe, one-pan meal, asparagus, sun-dried tomatoes, basil pesto, easy dinner
