If you’re craving a dish that brings together vibrant colors, fresh flavors, and comforting textures, look no further than Pesto Chicken Tortellini and Veggies. This Mediterranean-inspired meal perfectly balances tender chicken, pillowy tortellini, and a rainbow of veggies—all tossed in fragrant basil pesto. It’s an effortless way to enjoy a nourishing, satisfying dinner that feels both indulgent and wholesome. The mix of sun-dried tomatoes, asparagus, and cherry tomatoes adds bursts of color and flavor that make every bite memorable. Honestly, once you try this recipe, it might just become your go-to weeknight favorite.
Ingredients You’ll Need
The magic behind Pesto Chicken Tortellini and Veggies lies in its simple, fresh ingredients that come together to create a dish packed with flavor and texture. Each item plays a crucial role—from the juicy chicken thighs that add hearty protein, to the bright veggies that provide vibrant color and freshness.
- 2 tablespoons olive oil: A quality olive oil brings a silky richness and helps everything cook beautifully.
- 1 lb chicken thighs, boneless and skinless, sliced into strips: Juicy and tender, chicken thighs stay moist through cooking, making this dish satisfying.
- Salt: Essential for seasoning and enhancing all the natural flavors throughout the dish.
- ½ cup sun-dried tomatoes, drained and chopped: These add a concentrated burst of sweet-tart flavor that pairs perfectly with basil pesto.
- 1 lb asparagus, ends trimmed and cut in half: Fresh asparagus gives the dish a crisp, slightly earthy note and appealing green color.
- ¼ cup basil pesto (or more to taste): The herbaceous heart of the dish, pesto offers a luscious, garlicky punch that ties everything together.
- 1 cup cherry tomatoes, yellow and red, halved: These juicy tomatoes pop with sweetness, balancing the savory elements beautifully.
- 1 cup uncooked tortellini: The tender, cheese-filled pasta creates a comforting base that soaks up all the delicious flavors.
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Cook the Chicken and Sun-Dried Tomatoes
Start by heating the olive oil in a large skillet over medium heat. Add the seasoned sliced chicken thighs along with a quarter cup of the chopped sun-dried tomatoes. Cook for about 5 to 10 minutes, turning the chicken occasionally until it’s cooked through and golden. The sun-dried tomatoes infuse the chicken with a sweet tang that’s simply irresistible. Once done, remove the chicken and tomatoes but leave the infused oil in the skillet—that flavor base is essential.
Step 2: Sauté the Asparagus
Next, toss the trimmed asparagus pieces into the skillet along with a sprinkle of salt and the remaining sun-dried tomatoes. Cook these for another 5 to 10 minutes, stirring occasionally until the asparagus is tender but still crisp. The asparagus adds a fresh, slightly grassy dimension that keeps the dish lively.
Step 3: Cook the Tortellini
While your veggies are cooking, boil the tortellini according to package instructions—usually just a quick 2 to 3 minutes until they float to the top and reach that perfect soft-yet-firm texture. Drain them well and set aside.
Step 4: Combine Chicken and Pesto
Return the chicken to the skillet, then spoon in the basil pesto. Stir gently to coat all the chicken pieces in pesto goodness. Warm everything together on low to medium heat for 1 to 2 minutes to meld the flavors. This step is where the dish truly comes alive as the vibrant pesto aroma fills your kitchen.
Step 5: Toss in Tortellini and Tomatoes
Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine everything evenly. Taste and adjust the seasoning with salt or a bit more pesto if you like it richer. The tomatoes add juicy bursts of sweetness that complement the savory pesto and chicken perfectly. Finally, plate your chicken, tortellini, and tomatoes alongside the asparagus for a colorful, enticing presentation.
How to Serve Pesto Chicken Tortellini and Veggies
Garnishes
To elevate your Pesto Chicken Tortellini and Veggies, sprinkle freshly grated Parmesan cheese on top for a salty, nutty finish. A few fresh basil leaves also make a gorgeous and flavorful garnish that reinforces the pesto’s herbaceous notes.
Side Dishes
This dish is so complete on its own that sides aren’t necessary, but a crisp green salad with lemon vinaigrette or some crusty garlic bread would pair beautifully. These add a refreshing crunch or extra garlicky goodness to round out the meal.
Creative Ways to Present
For an eye-catching dinner party dish, serve the Pesto Chicken Tortellini and Veggies family-style in a large shallow bowl or platter. Let everyone serve themselves so the colorful array of veggies and glossy pesto pasta can be admired before digging in.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Tortellini and Veggies keep wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for a tasty next-day lunch or dinner option.
Freezing
While the fresh veggies are best enjoyed right after cooking, you can freeze the chicken and tortellini mixture (without asparagus) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for a quick meal solution.
Reheating
To reheat, gently warm the leftovers in a skillet over medium-low heat, adding a splash of water or broth if it feels dry. This helps bring back the saucy texture without drying out the chicken or pasta.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine but keep in mind it can dry out faster, so watch your cooking time closely to keep it juicy and tender.
Is fresh pesto better than store-bought?
Fresh pesto is always fantastic for a brighter, more vibrant flavor, but a quality store-bought basil pesto is a great time-saver and still delicious.
Can I make this dish vegetarian?
Yes! Simply omit the chicken and add extra veggies like mushrooms or artichoke hearts. You can also toss in some toasted pine nuts for added protein and crunch.
What type of tortellini is best to use?
Cheese-filled tortellini is classic for this dish, but meat or spinach varieties would also work nicely depending on your preference.
How spicy is this recipe?
This recipe is mild and friendly for all palates, but you can add a pinch of red pepper flakes when cooking the chicken if you like a little heat.
Final Thoughts
If you want a meal that is as delightful to eat as it is to look at, Pesto Chicken Tortellini and Veggies is your new best friend in the kitchen. It’s simple enough for a weeknight dinner but special enough to impress guests. The harmony of fresh vegetables, tender chicken, and aromatic pesto keeps every forkful exciting. I can’t wait for you to give this recipe a try and add it to your rotation—it’s truly a joyful dish to savor!
PrintPesto Chicken Tortellini and Veggies
This Pesto Chicken Tortellini and Veggies recipe features tender chicken thighs cooked with sun-dried tomatoes, fresh asparagus, and colorful cherry tomatoes, all tossed with flavorful basil pesto and tender tortellini. A vibrant Mediterranean-inspired main course that’s satisfying and packed with vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Chicken and Pesto Mixture
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- ½ cup sun-dried tomatoes, drained of oil and chopped
- ¼ cup basil pesto (or more to taste)
- 1 cup tortellini, uncooked
Vegetables
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes, yellow and red, halved
- Additional ¼ cup sun-dried tomatoes, drained and chopped (used with asparagus)
Instructions
- Heat Oil and Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt along with ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken a couple of times until fully cooked through.
- Remove Chicken: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind in the pan.
- Cook Asparagus: Add the trimmed and halved asparagus to the skillet along with the remaining ¼ cup of sun-dried tomatoes. Season generously with salt and cook on medium heat for 5-10 minutes until asparagus is tender but still crisp. Remove asparagus to a serving plate.
- Cook Tortellini: Meanwhile, cook tortellini according to the package instructions, then drain well.
- Heat Chicken with Pesto: Return the cooked chicken to the skillet and add ¼ cup of basil pesto. Stir well to coat the chicken, and cook on low-medium heat for 1-2 minutes until reheated. Remove from heat.
- Combine Ingredients: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine. Add more pesto if desired. Taste and season with additional salt as needed.
- Serve: Transfer the chicken, tortellini, and tomato mixture to the serving plate with the asparagus. Serve warm and enjoy your colorful Mediterranean dinner.
Notes
- Sun-dried tomatoes add a rich, tangy flavor and can be adjusted according to taste.
- Choose fresh asparagus that is firm and bright green for best results.
- You can substitute chicken breasts if preferred; just adjust cooking time accordingly.
- Use store-bought pesto for convenience or try making homemade basil pesto for extra flavor.
- To keep the tortellini from sticking, toss them with a little olive oil after draining.
- This dish pairs well with a light green salad or crusty bread.