Description
This Pesto Chicken Tortellini and Veggies recipe is a vibrant and flavorful one-pan meal that combines tender chicken, fresh asparagus, sun-dried tomatoes, and cherry tomatoes with cheesy tortellini. Tossed in aromatic basil pesto, it makes a quick and colorful dinner perfect for busy weeknights or casual gatherings.
Ingredients
Scale
Chicken & Sun-Dried Tomatoes
- 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
Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta & Pesto
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, until the chicken is fully cooked through and slightly browned.
- Set Aside Chicken Mixture: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind for moisture and flavor in the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and optionally add another 1/4 cup of chopped sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender but still crisp. Transfer cooked asparagus to a serving plate.
- Cook the Tortellini: While the asparagus cooks, prepare the tortellini according to package instructions until al dente. Drain and set aside.
- Combine Chicken and Pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup of basil pesto and stir to coat evenly. Warm over low to medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes into the skillet with the chicken and pesto. Gently stir to combine all ingredients, adding more pesto as desired. Adjust seasoning with salt to taste.
- Serve: Transfer the combined chicken, cherry tomato, and tortellini mixture onto the serving plate with the asparagus. Serve warm and enjoy a colorful, flavorful meal.
Notes
- Use fresh basil pesto for the best flavor; store-bought works well in a pinch.
- Chicken thighs ensure juicier meat, but chicken breast can be used as a leaner alternative.
- Sun-dried tomatoes add a concentrated burst of flavor—you can adjust quantity based on preference.
- Make sure not to overcook the asparagus to retain its crisp-tender texture.
- Feel free to add grated Parmesan cheese on top before serving for extra richness.
- Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
