Pesto Chicken Tortellini with Veggies Recipe
This Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs with fresh asparagus, sun-dried tomatoes, cherry tomatoes, and cheese tortellini, all tossed in a flavorful basil pesto sauce. It’s a vibrant, hearty meal ready in just 40 minutes, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Protein and Vegetables
- 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)
Dry and Fresh Pasta
- 1 cup tortellini (uncooked)
Seasonings and Sauce
- 2 tablespoons olive oil
- 1/4 cup basil pesto (or more to taste)
- Salt, to taste
Instructions
- Heat the Oil and Cook Chicken: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the sliced chicken thighs seasoned with salt along with 1/4 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked through.
- Remove Chicken and Tomatoes: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind in the pan.
- Cook Asparagus and More Tomatoes: Add the trimmed, halved asparagus along with the remaining 1/4 cup of sun-dried tomatoes to the skillet. Season generously with salt and cook over medium heat for 5-10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Cook Tortellini: Meanwhile, cook the tortellini according to the package instructions. Drain once cooked.
- Reheat Chicken with Pesto: Return the cooked chicken to the skillet, add the basil pesto, and stir to coat the chicken pieces. Cook over low to medium heat for 1-2 minutes until warmed through. Remove the skillet from heat.
- Combine Ingredients: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine all ingredients. Add more pesto if desired and adjust salt seasoning to taste.
- Serve: Transfer the combined chicken, tortellini, and tomato mixture onto the serving plate with the asparagus. Serve immediately and enjoy.
Notes
- You can adjust the amount of basil pesto to suit your taste, adding more for a stronger herbal flavor.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Sun-dried tomatoes add a tangy, concentrated tomato flavor; make sure to drain excess oil if packed in oil.
- Asparagus is best trimmed and cut into manageable pieces for even cooking.
- Cooking tortellini separately ensures it does not overcook or stick with other ingredients.
- Feel free to make homemade basil pesto following a 20-minute recipe for enhanced freshness and flavor.
Keywords: Pesto Chicken Tortellini, chicken thigh recipe, asparagus dinner, sun-dried tomatoes, basil pesto recipe, quick Italian dinner, skillet meal
