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

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Introduction

This Pesto Chicken Tortellini with Veggies is a vibrant, comforting meal perfect for weeknight dinners. Combining tender chicken, fresh asparagus, juicy cherry tomatoes, and flavorful pesto, it comes together quickly and satisfies every time.

The image shows a pan filled with three sections of food: the top section has light yellow pasta pieces with green herbs sprinkled on them, the left section contains bright green grilled asparagus topped with red and orange cherry tomatoes, and the right section features cooked pieces of light brown chicken mixed with more red and orange cherry tomatoes. The food looks fresh and colorful with a mix of soft and firm textures. 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, as desired)

1 cup cherry tomatoes (yellow and red, halved)
1 cup tortellini (uncooked)

Instructions

Step 1: In a large skillet, heat 2 tablespoons of 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 a few times, until it is fully cooked.
Step 3: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
Step 4: Add the trimmed and halved asparagus, seasoned generously with salt, along with the remaining 1/4 cup of sun-dried tomatoes to the skillet.

Step 5: Cook on medium heat for 5-10 minutes until the asparagus is tender. Transfer the asparagus to a serving plate.
Step 6: Cook the tortellini according to the package instructions, then drain.
Step 7: Return the cooked chicken to the skillet, add the basil pesto, and stir to coat. Cook over low-medium heat for 1-2 minutes until heated through, then remove from heat.

Step 8: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir gently to combine. Add more pesto if you like.
Step 9: Taste and season with additional salt if needed.
Step 10: Serve the chicken, cherry tomato, and tortellini mixture alongside the asparagus.

Tips & Variations

For a vegetarian version, substitute the chicken with sautéed mushrooms or extra asparagus.
Add a splash of pasta cooking water when mixing the tortellini with pesto for a creamier sauce.
Try making your own pesto for a fresher, more vibrant flavor—there’s a great 20-Minute Homemade Basil Pesto Recipe to follow.

Use cheese tortellini or your favorite stuffed pasta to add richness to the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to keep the chicken tender and the pesto fresh. Avoid microwaving directly to prevent drying out.

How to Serve

A round silver pan filled with three clear sections: on the top right, there are light beige cooked tortellini with a slight green herb sauce; on the bottom right, chunks of cooked chicken mixed with halved red and yellow cherry tomatoes, giving a mix of brown, red, and yellow colors; on the left side, bright green cooked asparagus spears with more red and yellow cherry tomatoes scattered on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well if you prefer leaner meat. Just be careful not to overcook as it can dry out faster than thighs.

Is this recipe suitable for freezing?

It’s best enjoyed fresh, but you can freeze the chicken and tortellini mixture without the asparagus. Thaw overnight in the fridge and reheat gently before serving, then add fresh or steamed asparagus.