If you’re dreaming of a dinner that’s bursting with color, flavor, and comfort, Pesto Chicken Tortellini and Veggies is your new go-to winner. It’s a one-pan wonder that brings together juicy chicken, pillowy tortellini, crisp-tender veggies, and a swirl of basil pesto—guaranteed to perk up any weeknight.
Why You’ll Love This Recipe
- All-in-One Meal: Hearty chicken, pasta, and vibrant vegetables come together in a single skillet for fuss-free cooking and cleanup.
- Gorgeous Color & Fresh Flavors: Each bite pops with the sweetness of cherry tomatoes, the earthy kick of sun-dried tomatoes, and the aromatic magic of basil pesto.
- Ready in Under an Hour: No need to spend all night in the kitchen—this gets dinner on the table in 40 minutes flat, even if you’re a busy bee!
- Easy to Customize: Swap veggies or pasta shapes as your fridge (or cravings) dictate—Pesto Chicken Tortellini and Veggies is endlessly flexible.
Ingredients You’ll Need
Everything you need for Pesto Chicken Tortellini and Veggies is undoubtedly simple but bursting with personality. These ingredients layer up to create a dish with juicy bites, a fresh green crunch, and that unmissable pesto swirl.
- Olive oil: Provides a rich, robust base for sautéing the chicken and veggies—don’t skimp on a good-quality oil!
- Chicken thighs: Opt for boneless, skinless thighs for the juiciest texture and the most flavor; slice into strips for even cooking.
- Salt: Essential for seasoning—you’ll use it at every stage to bring out the best in each component.
- Sun-dried tomatoes: These add a tangy, savory depth and a touch of sweetness that mingles perfectly with the pesto.
- Asparagus: Trimmed and chopped, asparagus adds crunch, color, and a fresh, slightly grassy flavor.
- Basil pesto: The heart of the dish! Use your favorite store-bought or homemade pesto for a vibrant kick.
- Cherry tomatoes: Halved and tossed in, they burst with juicy sweetness—choose a mix of yellow and red for an eye-popping dish.
- Tortellini: Pillowy, cheesy pasta that makes this meal downright irresistible—pick uncooked, refrigerated tortellini for the best texture.
Variations
Half the fun of making Pesto Chicken Tortellini and Veggies is how easy it is to play with flavors or swap ingredients. Whether you’re craving a slight twist or feeding a certain crowd, just a few tweaks make this recipe all your own.
- Swap the Protein: Substitute diced turkey or shrimp for chicken—just adjust your cooking times so everything stays tender.
- Try a Veggie Medley: Not an asparagus fan? Use broccoli florets, snap peas, or even baby spinach to keep things green and lively.
- Pasta Your Way: Can’t find tortellini? Cheese ravioli or penne work well—just be sure to cook until al dente.
- Dairy-Free Option: Use a vegan pesto and swap the tortellini for a favorite dairy-free pasta for a lighter take.
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Sear the Chicken & Sun-Dried Tomatoes
In a large skillet, heat the olive oil over medium. Add the sliced, seasoned chicken thighs and half your sun-dried tomatoes. Cook, stirring and turning the chicken occasionally, for 5–10 minutes until the chicken is deeply golden and cooked through. This gives your chicken rich flavor and a gorgeous color right from the start!
Step 2: Sauté the Asparagus
Remove the cooked chicken and tomatoes from the skillet (but keep those flavorful oils in the pan). Add the asparagus and another scoop of sun-dried tomatoes, season generously with salt, and sauté for 5–10 minutes. The asparagus should be crisp-tender and bright green—think vibrant and snappy, not soggy!
Step 3: Cook the Tortellini
While your veggies are finishing up, cook the tortellini in a pot of boiling salted water according to package instructions. It only takes a few minutes! Drain well—no need to rinse; a little starch clinging to the pasta helps the pesto coat every nook and cranny.
Step 4: Combine and Finish with Pesto
Add the chicken back into the skillet and swirl in the basil pesto, gently stirring over low heat just until everything is warmed and wonderfully coated in green. Next, add the cooked tortellini and those juicy cherry tomato halves. Mix gently to bring all the flavors together—take a moment to appreciate the riot of color!
Step 5: Assemble and Serve
Arrange the tender asparagus on a serving platter, then spoon the pesto-coated chicken, tortellini, and cherry tomatoes over the top. Give it a final season with salt, add a flash of extra pesto if you like—and dinner is served!
Pro Tips for Making Pesto Chicken Tortellini and Veggies
- Chicken Perfection: Use chicken thighs for ultimate juiciness—breasts can dry out quickly in this sauté-heavy recipe.
- Timing the Veggies: Add asparagus only after removing the chicken; this prevents overcooking and keeps your veggies gorgeously crisp.
- Don’t Over-Sauce: Add the pesto off the heat for the freshest flavor and brightest green color.
- Assemble Just Before Serving: Mix chicken, veggies, and tortellini together right at the end so nothing gets mushy and every component holds its own.
How to Serve Pesto Chicken Tortellini and Veggies
Garnishes
Shower your finished Pesto Chicken Tortellini and Veggies with extra shavings of Parmesan, a few torn basil leaves, and some freshly cracked pepper. If you’re feeling fancy, a drizzle of olive oil adds glossy appeal and an extra hit of richness.
Side Dishes
This dish shines all on its own but pairs dreamily with a crisp arugula salad dressed simply in lemon and olive oil, or a side of crusty bread to mop up the flavorful pesto. For something extra, garlic roasted green beans or a sprinkle of toasted pine nuts bring the meal full circle.
Creative Ways to Present
For special occasions, layer the asparagus first on a platter and then artfully arrange the chicken, tortellini, and tomatoes on top for a cheerful centerpiece. Try serving in individual wide bowls, family-style on a big board, or even packed up warm in a thermos for a picnic twist on Pesto Chicken Tortellini and Veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Tortellini and Veggies will keep beautifully in an airtight container in the fridge for up to 3 days. Store the asparagus separately if you want to keep it extra crisp for tomorrow’s lunch.
Freezing
While tortellini and pesto don’t always love the freezer, you can freeze the chicken and veggies on their own for up to a month. For best texture, add freshly cooked tortellini and sauce after thawing and reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water or extra pesto as needed to restore creaminess. Microwave works too—just cover loosely and heat in bursts, stirring often so everything stays silky and moist.
FAQs
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Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works well, just keep an eye on cooking time so it doesn’t dry out—slice thinly and sauté until just cooked through for tender bites.
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Is store-bought or homemade pesto better?
Either is wonderful! Homemade pesto brings bright, garden-fresh flavor, but a good quality store-bought pesto makes Pesto Chicken Tortellini and Veggies ultra-convenient while still delicious.
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What if I don’t like asparagus?
No worries at all! Swap in green beans, snap peas, zucchini, or baby spinach—whatever you and your crowd love most.
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Can I make this recipe vegetarian?
Definitely! Just leave out the chicken and add more veggies (like sautéed mushrooms or bell peppers) and perhaps toss in a handful of chickpeas for extra heartiness.
Final Thoughts
This gorgeous, satisfying Pesto Chicken Tortellini and Veggies is honestly a little celebration in a bowl—quick to make, beautiful to serve, and sure to win over any dinner crowd. I hope you’ll give it a try, tweak it to your taste, and make it a delicious staple in your kitchen!
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
A delicious and easy recipe for Pesto Chicken Tortellini with a variety of colorful veggies. This dish is bursting with flavor and perfect for a wholesome family meal.
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 cup cherry tomatoes, yellow and red, halved
Others:
- 1/4 cup basil pesto, or more to taste
- 1 cup tortellini, uncooked
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add seasoned chicken thighs and chopped sun-dried tomatoes. Cook for 5-10 minutes until chicken is fully cooked.
- Cook the Veggies: In the same skillet, cook asparagus and remaining sun-dried tomatoes for 5-10 minutes until asparagus is tender. Remove to a plate.
- Cook the Tortellini: Cook tortellini according to package instructions and drain.
- Combine: Return cooked chicken to the skillet. Add basil pesto and heat until warmed through. Add cooked tortellini and cherry tomatoes. Stir to combine.
- Serve: Adjust seasoning if necessary. Serve the chicken, veggies, and tortellini together.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
