This Pesto Chicken Tortellini and Veggies recipe is a delightful, easy dish that’s perfect for busy weeknights or special occasions. With tender chicken, fresh veggies, and flavorful tortellini tossed in creamy basil pesto, it’s sure to become a family favorite. This recipe is not only simple but also packed with delicious ingredients that make it both satisfying and approachable for home cooks of all skill levels.
Why You’ll Love This Recipe
You’ll love this Pesto Chicken Tortellini and Veggies recipe because it brings together a variety of flavors and textures in one hearty dish. It’s ideal for families looking for an easy yet delicious meal. The combination of fresh asparagus, sun-dried tomatoes, and tender chicken provides a satisfying bite. Plus, it’s quick to prepare, making it a reliable go-to for busy evenings or festive gatherings.
Table of Contents
Ingredients You’ll Need
You only need a handful of ingredients to whip up this tasty dish. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- Salt to taste
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1/4 cup basil pesto (or more to taste)
- 1 cup cherry tomatoes, halved
- 1 cup tortellini, uncooked
Ingredient Notes, Variations & Simple Swaps
Feel free to customize this recipe based on your taste or what you have on hand. You can use different vegetables like zucchini or bell peppers to add more color and flavor. If you prefer, other types of pasta can be substituted for tortellini. For a creamier texture, you can add a splash of heavy cream or milk to the pesto mix. The dish is versatile, making it easy to adjust according to your family’s preferences.
Equipment Needed
- Large skillet
- Cooking pot for tortellini
- Cutting board
- Sharp knife
How to Make This Recipe
Step 1 – 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 1/4 cup of chopped sun-dried tomatoes. Cook for 5 to 10 minutes, turning the chicken slices occasionally, until they are cooked through and no longer pink in the center. Remove the chicken and sun-dried tomatoes from the skillet, but leave the oil behind.
Step 2 – Sauté the Asparagus
In the same skillet, add the trimmed asparagus, seasoned with a pinch of salt, along with the remaining sun-dried tomatoes. Sauté for 5 to 10 minutes until the asparagus is tender but still bright green. Remove the asparagus to a serving plate and set aside.
Step 3 – Cook the Tortellini and Combine
Prepare the tortellini according to package instructions in a separate pot. Once cooked, drain it and set aside. Return the cooked chicken to the skillet with the remaining oil. Add the basil pesto and stir to coat the chicken evenly. Heat on low-medium until the chicken is reheated, about 1 to 2 minutes. Remove it from heat, then mix in the cooked tortellini and halved cherry tomatoes, stirring well to combine everything. Adjust the salt to taste before serving.
Tips for Perfect Results
To ensure your dish turns out great every time, keep these tips in mind:
- Choose fresh, high-quality ingredients for the best flavor.
- Don’t overcook the chicken; it should be juicy and tender.
- Make sure the asparagus is bright green but still crisp for the best texture.
- Stir in the cherry tomatoes just before serving to keep them fresh and vibrant.
- Feel free to taste and adjust the pesto to your liking; add more if you want extra flavor.
Flavor Variations
If you’d like to change things up a bit, consider these flavor variations:
- Add some grated Parmesan cheese for a cheesy twist.
- Mix in cooked spinach or kale for added nutrition.
- Experiment with different types of pesto, such as sun-dried tomato or garlic pesto.
- Incorporate roasted red peppers for a sweet and smoky flavor.
- Use a splash of lemon juice to brighten the flavors right before serving.
What to Serve With This Recipe
This Pesto Chicken Tortellini and Veggies pairs beautifully with various sides. Consider serving it with:
- Freshly baked garlic bread
- A simple green salad with a light vinaigrette
- Steamed broccoli or green beans for extra veggies
- Crusty bread for a hearty meal
Storage, Make-Ahead & Leftovers
This dish is perfect for making ahead. You can prepare the chicken and veggies in advance and then just heat them up when you’re ready to add the tortellini. Store leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, keep in mind that the texture of the tortellini might change slightly upon reheating. To reheat, simply warm it on the stovetop over low heat until heated through.
Pesto Chicken Tortellini and Veggies
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- to taste salt for seasoning
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1/4 cup basil pesto or more to taste
- 1 cup cherry tomatoes, halved
- 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 1/4 cup of chopped sun-dried tomatoes. Cook for 5 to 10 minutes, turning the chicken slices occasionally, until they are cooked through and no longer pink in the center. Remove the chicken and sun-dried tomatoes from the skillet, but leave the oil behind.
Sauté the Asparagus
- In the same skillet, add the trimmed asparagus, seasoned with a pinch of salt, along with the remaining sun-dried tomatoes. Sauté for 5 to 10 minutes until the asparagus is tender but still bright green. Remove the asparagus to a serving plate and set aside.
Cook the Tortellini and Combine
- Prepare the tortellini according to package instructions in a separate pot. Once cooked, drain it and set aside. Return the cooked chicken to the skillet with the remaining oil. Add the basil pesto and stir to coat the chicken evenly. Heat on low-medium until the chicken is reheated, about 1 to 2 minutes. Remove from heat, then mix in the cooked tortellini and halved cherry tomatoes, stirring well to combine everything. Adjust the salt to taste before serving.
Notes
Frequently Asked Questions About This Recipe
How can I make this dish creamier?
If you want a creamier texture, you can add a splash of cream or milk after mixing in the pesto. Stir it in slowly until you achieve your desired consistency.
Can I use frozen tortellini?
Yes! If using frozen tortellini, just follow the package instructions, as cooking times may vary slightly.
What other veggies work well in this recipe?
You can use a variety of vegetables like bell peppers, zucchini, or even spinach. Just be sure to cook them until they’re tender.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center.
Can I prepare this dish a day in advance?
Absolutely! You can prepare the chicken and veggies ahead of time, just add the tortellini and pesto before serving for the freshest taste.
