Get ready to fall in love with your new weeknight favorite: Pesto Chicken Tortellini and Veggies! This colorful main course perfectly pairs tender chicken, pillowy tortellini, and a rainbow of vibrant veggies in every bite, all coated in luscious basil pesto. Mediterranean flavors shine in this one-pan wonder, which is equally ideal for impressing guests or treating yourself after a busy day. Whether you’re after a speedy meal or crave layers of taste and satisfaction, Pesto Chicken Tortellini and Veggies delivers on every front.

Pesto Chicken Tortellini and Veggies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry and fresh favorites, you’ll have everything you need to make Pesto Chicken Tortellini and Veggies. Each ingredient brings its own pop of flavor, color, or texture, making every bite memorable.

  • Olive oil: The flavorful base for sautéing and adding richness to the dish.
  • Chicken thighs (1 lb, boneless and skinless): Opt for thighs as they cook up juicy and soak up every drop of pesto.
  • Salt: Essential for seasoning each layer and enhancing the overall taste.
  • Sun-dried tomatoes (½ cup, drained and chopped): These add sweet-tart depth and a gourmet feel in moments.
  • Asparagus (1 lb, trimmed and halved): Tender spears offer bold color and a fresh crunch.
  • Basil pesto (¼ cup or more): The heart of Mediterranean flavor, pesto is both bright and creamy here—add extra if you’re a fan.
  • Cherry tomatoes (1 cup, yellow and red, halved): Bursts of sweet-tangy juiciness amp up the veggie presence and the color pop.
  • Tortellini (1 cup, uncooked): Choose cheese or spinach-filled; they provide cheesy goodness in every forkful.

How to Make Pesto Chicken Tortellini and Veggies

Step 1: Sear the Chicken and Sun-Dried Tomatoes

Heat olive oil in a large skillet over medium heat. Add the sliced, salt-seasoned chicken thighs and chopped sun-dried tomatoes. Sauté, turning the chicken occasionally, for 5 to 10 minutes or until the chicken is cooked through and golden. This step is all about getting a savory sear and infusing the oil with all that sun-dried tomato flavor.

Step 2: Sauté the Asparagus

Remove the chicken and sun-dried tomatoes, but keep the flavorful oil in the skillet. Toss in your trimmed and halved asparagus, season generously with salt, and drop in a bit more sun-dried tomato. Cook for another 5 to 10 minutes until just-tender and delightfully vibrant. Once ready, transfer the asparagus to a serving plate—it’s nearly showtime!

Step 3: Boil the Tortellini

While your veggies work their magic, bring a pot of salted water to a boil and cook the tortellini according to the package, just until they’re tender and floating. Drain and set aside—they’ll be mingling with pesto soon!

Step 4: Bring Back the Chicken and Coat with Pesto

Return the cooked chicken and sun-dried tomatoes to the skillet. Pour in the basil pesto and stir everything together, letting the chicken soak up that herby, garlicky goodness for a minute or two over low-medium heat. This is the game-changing flavor step for Pesto Chicken Tortellini and Veggies.

Step 5: Add the Tortellini and Cherry Tomatoes

Stir in the just-cooked tortellini and halved cherry tomatoes. Mix until everything is gloriously coated in pesto, adding more if you crave extra flavor. Taste and adjust the seasoning if needed.

Step 6: Assemble and Serve

Arrange the asparagus on your serving plate, then top with the savory pesto chicken, cherry tomatoes, and pillowy tortellini. Your beautiful, vibrant meal is ready to serve!

How to Serve Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies Recipe - Recipe Image

Garnishes

Scatter freshly grated Parmesan, extra basil leaves, or a few toasted pine nuts right before serving the Pesto Chicken Tortellini and Veggies. Not only do these garnishes enhance flavor, but they also make the whole plate irresistible at a glance.

Side Dishes

This dish already covers all your bases, but a crusty piece of garlic bread, a bright arugula salad, or a little bowl of marinated olives are perfect on the side. They complement the Mediterranean flair and turn dinner into an occasion.

Creative Ways to Present

Serve Pesto Chicken Tortellini and Veggies in a large, shallow platter for family-style sharing, or plate in individual bowls with a twirl of extra pesto on top. Try portioning into meal prep containers for grab-and-go lunches that make coworkers jealous!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. The vegetables and tortellini will soak up more pesto flavor overnight, making leftovers especially tasty!

Freezing

It’s best to avoid freezing Pesto Chicken Tortellini and Veggies as the tortellini can turn mushy and the fresh veggies lose their crispness. If you must freeze, aim to separate the components and thaw gently before reheating.

Reheating

For the juiciest results, reheat leftovers gently in a skillet over low heat, adding a splash of water or extra pesto to loosen things up. The microwave works too, but the stovetop helps keep the veggies and tortellini from becoming too soft.

FAQs

Can I substitute chicken breast for thighs?

Absolutely! Chicken breast works just as well as thighs if you prefer a leaner option. Just be careful not to overcook—breast meat tends to dry out more quickly than thighs, so check for doneness promptly.

What kind of tortellini is best for this recipe?

Cheese-filled tortellini are a classic match for pesto, but spinach and ricotta or even meat tortellini are all delicious choices. Use what you love or have on hand—store-bought fresh or refrigerated tortellini keep this quick and easy.

Can I use homemade pesto?

Definitely! Homemade pesto will add incredible freshness and a personal touch to your Pesto Chicken Tortellini and Veggies. If you have 20 minutes, try whipping up your own for unbeatable flavor.

How can I make this dish vegetarian?

Simply omit the chicken and add extra tortellini, or toss in cubes of sautéed tofu or chickpeas for a plant-based protein boost. The veggies and pesto shine on their own!

Will this dish taste good cold?

Surprisingly, yes—Pesto Chicken Tortellini and Veggies makes a fantastic pasta salad straight from the fridge, perfect for picnics or lunchboxes. You may want to add a squeeze of lemon or extra pesto before serving cold to brighten up the flavors.

Final Thoughts

Pesto Chicken Tortellini and Veggies is the kind of crowd-pleaser that brings sunshine to any table, no matter the season. With bold Mediterranean flavors and an inviting mix of colors and textures, this dish quickly works its way into your personal recipe hall of fame. I hope you give it a try—your taste buds will thank you!

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Pesto Chicken Tortellini and Veggies Recipe

Pesto Chicken Tortellini and Veggies Recipe

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5.1 from 16 reviews

A delicious and easy-to-make recipe for Pesto Chicken Tortellini and Veggies, combining tender chicken, flavorful sun-dried tomatoes, crisp asparagus, and cheesy tortellini, all coated in a vibrant basil pesto sauce.

  • Author: Linda
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Cuisine: Mediterranean
  • Diet: Diabetic

Ingredients

For the Chicken:

  • 2 tablespoons olive oil
  • 1 lb chicken thighs, boneless and skinless, sliced into strips
  • salt
  • ½ cup sun-dried tomatoes, drained of oil, chopped

For the Veggies and Pasta:

  • 1 lb asparagus, ends trimmed, cut in half
  • ¼ cup basil pesto, or more to taste
  • 1 cup cherry tomatoes, yellow and red, halved
  • 1 cup tortellini, uncooked

Instructions

  1. In a large skillet, heat 2 tablespoons olive oil on medium heat. Add sliced chicken thighs (seasoned with salt) and ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes until chicken is fully cooked.
  2. Remove chicken and sun-dried tomatoes. Add asparagus (seasoned with salt) and remaining sun-dried tomatoes to the skillet. Cook for 5-10 minutes until asparagus is tender. Remove to a serving plate.
  3. Cook tortellini according to package instructions. Add cooked chicken back to the skillet, stir in basil pesto, and cook until heated through. Add tortellini and cherry tomatoes, stir to combine. Season with salt if needed.
  4. Serve the chicken, cherry tomatoes, and tortellini with asparagus.

Nutrition

  • Serving Size: 1 serving
  • Calories: 517 kcal
  • Sugar: 9g
  • Sodium: 387mg
  • Fat: 34g
  • Saturated Fat: 7g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Protein: 27g
  • Cholesterol: 122mg

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