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Pesto Chicken Tortellini and Veggies Recipe

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★★★★★

5 from 113 reviews

This Pesto Chicken Tortellini and Veggies recipe combines succulent chicken thighs, vibrant asparagus, and colorful cherry tomatoes with tender tortellini, all tossed in a flavorful basil pesto sauce. Ready in just 40 minutes, it’s a perfect weeknight meal that’s both hearty and fresh, featuring a balance of protein, vegetables, and comforting pasta.

Ingredients

Scale

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

Pasta and Sauce

  • 1 cup uncooked tortellini
  • 1/4 cup basil pesto (plus more to taste)

Instructions

  1. Heat the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat to prepare for cooking the chicken and vegetables.
  2. Cook the chicken and some sun-dried tomatoes: Add the sliced chicken thighs seasoned with salt and 1/4 cup of the chopped sun-dried tomatoes to the skillet. Cook on medium heat for 5 to 10 minutes, turning the chicken over a few times until it is fully cooked through and no longer pink inside.
  3. Remove chicken and sun-dried tomatoes: Take the cooked chicken and sun-dried tomatoes out of the skillet and set aside, leaving the oil in the pan.
  4. Cook the asparagus and remaining sun-dried tomatoes: Add the trimmed and halved asparagus, generously seasoned with salt, along with the remaining 1/4 cup of sun-dried tomatoes to the skillet. Cook on medium heat for 5 to 10 minutes, until the asparagus is tender but still crisp. Then remove the asparagus to a serving plate.
  5. Cook the tortellini: While the asparagus cooks, prepare the tortellini according to the package instructions. Once cooked, drain the pasta well.
  6. Reheat chicken with pesto: Return the cooked chicken to the skillet and stir in 1/4 cup of basil pesto. Cook on low to medium heat for 1 to 2 minutes until the chicken is heated through and coated in the pesto sauce. Then remove the skillet from the heat.
  7. Combine pasta and vegetables: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir well to combine all ingredients. Add additional pesto if desired for extra flavor.
  8. Season and assemble: Taste and season with more salt if needed. Transfer the chicken, tortellini, and cherry tomato mixture to the serving plate alongside the cooked asparagus.
  9. Serve and enjoy: Serve this delicious and colorful meal warm. Optionally, garnish with fresh basil or grated Parmesan for added flavor.
  10. Optional pesto from scratch: For a fresh homemade version, try a 20-minute homemade basil pesto recipe for a creamier, more flavorful sauce.

Notes

  • Use boneless, skinless chicken thighs for tender and juicy meat; chicken breasts can be used as a leaner alternative.
  • Sun-dried tomatoes add a burst of umami; be sure to drain excess oil for best texture.
  • Adjust amount of basil pesto to taste; more can be added for a richer flavor.
  • To keep asparagus crisp, avoid overcooking it; it should be tender yet still have some bite.
  • Tortellini can be fresh or frozen; cook according to package directions for best results.
  • Season with salt incrementally to avoid over-salting, especially if your pesto is already salted.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: pesto chicken tortellini, chicken pasta recipe, Italian chicken dinner, asparagus and cherry tomatoes recipe, quick healthy dinner, basil pesto chicken

Find it online: https://foodbylina.com/pesto-chicken-tortellini-and-veggies-recipe/