Get ready for an Italian-inspired dinner that’s positively bursting with color, flavor, and fresh ingredients: Pesto Chicken Tortellini and Veggies! This one-pan wonder is creamy, hearty, and packed with tender chicken, plump tortellini, and crisp veggies, all wrapped up in aromatic basil pesto. If you love quick, vibrant weeknight meals, this will instantly become a family favorite!
Why You’ll Love This Recipe
- Incredible Flavor Harmony: Juicy chicken, tangy sun-dried tomatoes, and fresh pesto create the ultimate flavor trio you’ll crave weekly.
- Loaded with Colorful Veggies: Asparagus and cherry tomatoes not only add nutrition, but every bite looks like sunshine on your plate.
- Total Weeknight Ease: This meal comes together in about 40 minutes—with minimal fuss and hardly any dishes to wash.
- Pure Comfort Food, Lightened Up: You get deliciously creamy pasta without feeling weighed down, thanks to the abundance of veggies and only a bit of pesto.
Ingredients You’ll Need
This Pesto Chicken Tortellini and Veggies recipe is a beautiful example of how a handful of high-quality, simple ingredients can deliver big-time flavor. Every element brings its own magic: chicken for heartiness, pesto for punch, tortellini for satisfying chewiness, and vibrant veggies for that irresistible fresh crunch.
- Olive Oil: A flavorful base for sautéing that perfectly infuses the chicken and veggies with richness.
- Chicken Thighs: Opt for boneless, skinless thighs; they stay super tender and really soak up the pesto.
- Salt: Don’t be shy—seasoning every step ensures every bite pops.
- Sun-Dried Tomatoes: Intensely savory with hints of sweetness; chop finely so they mingle in every bite.
- Asparagus: Fresh, green, and snappy! Trim the woody ends and cut in half for the perfect forkful.
- Basil Pesto: Store-bought or homemade, it’s the dazzling, herbal heart of the dish.
- Cherry Tomatoes: Use a mix of yellow and red for a burst of color and a juicy, fresh crunch.
- Tortellini: Look for cheese or chicken-filled tortellini—uncooked, ready to boil for pillowy pasta pockets.
Variations
This Pesto Chicken Tortellini and Veggies recipe is endlessly customizable—consider it your springboard for tasty weeknight dinners. Swap veggies, change the protein, or adjust the pesto to truly make it your own.
- Swap the Protein: Try sliced turkey breast, cubed tofu, or even shrimp for a tasty twist.
- Go Green: Replace asparagus with broccoli florets, zucchini slices, or spinach if that’s what you have.
- Dairy-Free: Use a vegan pesto and dairy-free tortellini for a lactose-free version without sacrificing flavor.
- Pesto Party: Use sun-dried tomato pesto or spicy arugula pesto to change up the flavor profile, keeping things exciting.
- Pasta Choices: Ravioli or gnocchi can step in if tortellini isn’t on hand; just adjust cook times as needed.
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Sauté the Chicken and Sun-Dried Tomatoes
Start by heating the olive oil in a large skillet over medium heat. Add the chicken thighs, seasoned generously with salt, and toss in half your sun-dried tomatoes. Let everything cook together for about 5–10 minutes, flipping the chicken occasionally, until it’s golden and cooked through. The sun-dried tomatoes infuse the chicken with bold flavor while letting off a gorgeous aroma!
Step 2: Cook the Asparagus
Remove the chicken and sun-dried tomatoes (keep that tasty oil in the pan!), then add the trimmed asparagus and the rest of your sun-dried tomatoes. Season well. Cook for another 5–10 minutes, stirring now and then, until the asparagus is vibrant, tender, and a little bit crisp. Transfer to your serving plate so it’s ready to go at the end.
Step 3: Boil the Tortellini
While your skillet is working magic, bring a pot of salted water to a boil and cook your tortellini according to the package instructions. Drain when done—don’t overcook!—and set aside. A little drizzle of oil prevents sticking if it’ll sit for a minute.
Step 4: Bring It All Together
Return the chicken to the skillet and add your fragrant basil pesto. Stir to coat, cooking just until the chicken is warmed through and shimmering with that beautiful sauce (about 1–2 minutes). Remove from heat, then toss in the cooked tortellini and those cheerful cherry tomatoes, giving everything a good mix. Add extra pesto if you love it saucy or want a bolder basil kick!
Step 5: Serve and Savor!
Check the seasoning, adding more salt if needed. Arrange the chicken, tortellini, and tomatoes alongside your asparagus on the serving plate. Dig in and enjoy every bright, herby, creamy bite of Pesto Chicken Tortellini and Veggies!
Pro Tips for Making Pesto Chicken Tortellini and Veggies
- Timing the Tortellini: Boil your tortellini right before tossing it in so the pasta stays chewy and never mushy.
- Store-Bought vs. Homemade Pesto: Homemade pesto instantly elevates this dish, but a good-quality jar works wonders in a pinch (look for refrigerated brands for the freshest flavor).
- Don’t Overcook the Veggies: Asparagus should be cooked just until bright green and tender-crisp—a quick sauté is all you need for fantastic texture.
- Slice Chicken Evenly: Cutting your chicken into similar-size strips ensures each piece cooks at the same time for ultra-juicy results.
How to Serve Pesto Chicken Tortellini and Veggies
Garnishes
This dish loves a flurry of freshly grated Parmesan cheese or a handful of torn basil leaves scattered on top—both make the colors pop and add extra aroma. For a bit of crunch, sprinkle with toasted pine nuts just before serving!
Side Dishes
Keep things simple with a green salad dressed in lemon vinaigrette or tuck in some warm, crusty bread to sop up every last bit of that glorious pesto sauce. A chilled white wine or sparkling water with citrus slices completes this Italian feast.
Creative Ways to Present
For a dinner party wow-factor, serve Pesto Chicken Tortellini and Veggies family-style on a big platter, arranging rows of asparagus and mounds of tortellini-and-chicken for a rainbow effect. Individual shallow bowls, garnished with microgreens or edible flowers, make weeknights feel special, too!
Make Ahead and Storage
Storing Leftovers
Place any leftover Pesto Chicken Tortellini and Veggies in an airtight container and refrigerate for up to three days. The flavors meld and deepen as it sits, making tomorrow’s lunch downright irresistible!
Freezing
While the tortellini can get a bit soft when frozen and thawed, you can freeze this dish in a pinch. Let cool completely, freeze in portions, and thaw gently overnight in the fridge for best texture.
Reheating
Reheat gently on the stovetop with a splash of chicken broth or water to loosen things up, or microwave in short bursts until steaming hot. Add an extra spoonful of pesto if things look dry to revive its freshness!
FAQs
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Can I use chicken breast instead of thighs?
Absolutely! Chicken breast cooks up leaner, so keep an eye on it and don’t overcook. Slice it thin and follow the recipe as written—it’ll still soak up the pesto and flavors beautifully.
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What type of tortellini works best?
Both cheese-filled and chicken-filled tortellini are delicious here. For extra flair, use rainbow or spinach tortellini for more color and flavor.
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Can I make Pesto Chicken Tortellini and Veggies ahead of time?
Yes—this recipe is great for meal prep! Wait to add the cherry tomatoes and asparagus until just before serving to keep them vibrant and crisp.
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Is homemade pesto worth it?
Homemade basil pesto adds an unbeatable burst of freshness, and you can make it in just 20 minutes. But in a busy week, a good-quality store-bought pesto absolutely fits the bill.
Final Thoughts
If you’re looking for a recipe that brightens up your dinner routine, Pesto Chicken Tortellini and Veggies absolutely delivers. Give it a try on your next busy night—you’ll fall in love with its fresh flavors, gorgeous colors, and effortless style. Happy cooking!
Print
Pesto Chicken Tortellini and Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Enjoy a delightful meal with this Pesto Chicken Tortellini and Veggies recipe that combines tender chicken, flavorful sun-dried tomatoes, vibrant asparagus, cherry tomatoes, and tortellini, all brought together with a delicious basil pesto sauce.
Ingredients
For the Chicken:
- 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
For the Veggies:
- 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
For the Tortellini:
- 1 cup tortellini, uncooked
Instructions
- Cook the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and chopped sun-dried tomatoes. Cook for 5-10 minutes until the chicken is fully cooked.
- Prepare the Veggies: Remove the cooked chicken and sun-dried tomatoes. In the same skillet, add the asparagus, seasoned with salt, and remaining sun-dried tomatoes. Cook for 5-10 minutes until the asparagus is tender. Remove to a serving plate.
- Cook the Tortellini: Cook the tortellini according to package instructions, then drain.
- Combine and Serve: Return the cooked chicken to the skillet, add basil pesto, and warm through. Add the cooked tortellini and cherry tomatoes. Stir to combine. Season with salt as needed. Serve the chicken, cherry tomatoes, and tortellini over the asparagus.
Notes
- For a homemade basil pesto recipe, check out our 20-Minute Homemade Basil Pesto Recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
