Pesto Chicken Tortellini and Veggies Recipe

The Zesty Pesto Chicken Tortellini and Veggies Recipe You’ll Love

Creamy pesto chicken tortellini sparkles with vibrant colors and irresistible flavors that dance across your plate.

Weeknight dinners demand something special and satisfying.

Tender chicken mingles with soft pasta pillows, creating a delightful medley of textures.

Fresh vegetables add crisp brightness to each delectable bite.

Aromatic basil and garlic weave magic through this simple yet elegant dish.

Parmesan cheese sprinkled on top provides a salty, rich finish that makes you want to dive right in.

Savor every forkful of this comforting meal that comes together in less than thirty minutes.

Why Pesto Chicken Tortellini And Veggies Are So Tasty

  • Craft a Quick Gourmet Meal: Transform simple ingredients into a restaurant-worthy dish with minimal cooking skills required, making dinner feel like a fancy culinary experience.
  • Maximize One-Pan Convenience: Skip multiple dishes and complicated cleanup by using a single skillet for cooking chicken, vegetables, and combining all ingredients, saving precious time and energy.
  • Customize with Seasonal Flair: Swap asparagus for zucchini, broccoli, or seasonal vegetables to keep the recipe fresh and exciting while maintaining the delicious core flavor profile.
  • Boost Nutrition in Minutes: Pack protein from chicken, complex carbohydrates from tortellini, and vitamins from vegetables into a balanced meal that satisfies hunger and nutritional needs without extensive preparation.

What’s In Pesto Chicken Tortellini And Veggies

Main Protein:
  • Chicken Thighs: Tender and flavorful meat that serves as the primary protein in this dish.
  • Sun-Dried Tomatoes: Adds a tangy and concentrated tomato flavor to enhance the chicken.
Vegetables:
  • Asparagus: Fresh green vegetable that provides a crisp texture and nutritional boost.
  • Cherry Tomatoes: Sweet and juicy tomatoes that add brightness and color to the dish.
Pasta and Sauce:
  • Tortellini: Cheese-filled pasta that adds a rich and comforting element to the recipe.
  • Basil Pesto: Aromatic sauce that brings herbaceous and creamy flavor to coat the chicken and pasta.
Cooking Base:
  • Olive Oil: Used for sautéing and adding a smooth, rich foundation to the cooking process.
  • Salt: Essential seasoning to enhance the natural flavors of all ingredients.

How To Make Pesto Chicken Tortellini And Veggies Fast

Step 1: Sizzle Chicken and Sun-Dried Tomatoes

Warm olive oil in a large skillet over medium heat. Slide in chicken thigh slices seasoned with salt and sprinkle in sun-dried tomatoes. Let the chicken dance and sizzle, flipping occasionally until perfectly golden and cooked through. This should take about 5-10 minutes.

Step 2: Rescue Chicken and Prepare Skillet

Transfer the cooked chicken and sun-dried tomatoes to a separate plate, keeping the flavorful oil in the skillet.

Step 3: Roast Asparagus to Perfection

Toss asparagus into the skillet, generously seasoning with salt. Add remaining sun-dried tomatoes and cook for 5-10 minutes. Stir occasionally, aiming for tender-crisp asparagus that maintains a vibrant green color.

Step 4: Cook Tortellini

While asparagus simmers, prepare tortellini following package instructions. Drain and set aside, keeping them warm.

Step 5: Pesto Magic

Return chicken to the skillet and drizzle with basil pesto. Gently stir to coat every chicken piece evenly. Warm over low-medium heat for 1-2 minutes.

Step 6: Combine and Garnish

Add cooked tortellini and halved cherry tomatoes to the skillet. Stir everything together, allowing flavors to mingle. Feel free to add extra pesto for more zesty goodness.

Step 7: Plate and Serve

Arrange asparagus on the serving plate and top with the pesto chicken, tortellini, and cherry tomatoes. Give a final taste and sprinkle additional salt if needed.

Helpful Tips For Pesto Chicken Tortellini And Veggies

  • Substitute Proteins Wisely: Swap chicken thighs with turkey, shrimp, or tofu for different flavor profiles and dietary needs.
  • Perfect Pesto Consistency: Use store-bought or homemade pesto, ensuring it's not too thin or thick to coat ingredients evenly.
  • Cook Vegetables Strategically: Keep asparagus crisp-tender by avoiding overcooking, maintaining its vibrant green color and nutritional value.
  • Balance Seasoning Carefully: Add salt incrementally while cooking, tasting at each stage to prevent over-salting the dish.
  • Store Leftovers Smartly: Refrigerate in an airtight container for up to 3 days, reheating gently to preserve texture and prevent tortellini from becoming mushy.

Fun Twists On Pesto Chicken Tortellini And Veggies

  • Mediterranean Herb Chicken Tortellini: Replace basil pesto with homemade Greek-style herb sauce using oregano, parsley, and olive oil for a zesty Mediterranean flavor profile.
  • Vegetarian Protein Swap: Substitute chicken with grilled tofu or roasted chickpeas, maintaining the same cooking technique and pesto coating for plant-based protein alternative.
  • Low-Carb Cauliflower Option: Replace tortellini with roasted cauliflower florets, keeping the pesto chicken and asparagus components while reducing carbohydrate content for keto-friendly meal.
  • Gluten-Free Adaptation: Use gluten-free cheese tortellini and ensure pesto is made without wheat-based ingredients, allowing individuals with gluten sensitivities to enjoy the dish safely.

Great Pairings For Pesto Chicken Tortellini And Veggies

  • Savor Wine Harmony: Choose a crisp Pinot Grigio to complement the pesto's herbal notes and cut through the dish's richness.
  • Cheese Companion: Sprinkle fresh parmesan or crumbled feta over the tortellini for an extra layer of tangy, salty flavor that enhances the chicken and pesto.
  • Herbal Garnish Boost: Top the dish with fresh basil leaves or chopped chives to elevate the pesto's green essence and add a bright, fresh finishing touch.
  • Crusty Bread Pairing: Serve with a rustic Italian bread or garlic crostini to soak up the delicious pesto sauce and provide a satisfying textural contrast.

How To Keep Pesto Chicken Tortellini And Veggies Fresh

  • Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days. Separate tortellini, chicken, and vegetables to maintain texture.
  • Transfer portions to freezer-safe containers or ziplock bags. Remove excess air to prevent freezer burn. Freeze for up to 2 months. Place a label with the date for easy tracking.
  • Place individual portions on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, stirring halfway through. Check internal temperature reaches 165°F.
  • Warm a skillet over medium-low heat. Add a splash of olive oil or water to prevent sticking.

Pesto Chicken Tortellini And Veggies FAQs

  • What is the best type of chicken to use in this recipe?

Chicken thighs are recommended because they’re more flavorful and tender compared to chicken breasts, staying juicy during cooking.

  • Can I make this recipe vegetarian?

Yes, simply replace chicken with plant-based protein like tofu or skip the protein entirely and add more vegetables like zucchini or bell peppers.

  • How do I know when the chicken is fully cooked?

Cook chicken thighs for 5-10 minutes, turning occasionally, and ensure the internal temperature reaches 165°F using a meat thermometer.

  • Is fresh or jarred pesto better for this recipe?

Both work well. Fresh pesto offers brighter flavor, while jarred pesto provides convenience and consistent taste.

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Pesto Chicken Tortellini and Veggies Recipe

Pesto Chicken Tortellini and Veggies Recipe


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4.6 from 11 reviews

  • Total Time: Approximately 11-22 minutes
  • Yield: 4 1x

Description

Delightful Pesto Chicken Tortellini blends Italian-inspired comfort with fresh garden vegetables in one skillet. Creamy pesto sauce coats tender tortellini and juicy chicken, creating a quick, satisfying meal you’ll crave again and again.


Ingredients

Scale

Main Protein:

  • 1 pound chicken thighs (boneless and skinless, sliced into strips)

Pasta and Vegetables:

  • 1 cup tortellini (uncooked)
  • 1 pound asparagus (ends trimmed and cut in half)
  • 1 cup cherry tomatoes (yellow and red, halved)
  • 0.5 cup sun-dried tomatoes (drained of oil and chopped)

Seasonings and Oil:

  • 2 tablespoons olive oil
  • 0.25 cup basil pesto
  • Salt (to taste)

Instructions

  1. Warm olive oil in a large skillet over medium heat, creating a sizzling cooking surface.
  2. Introduce seasoned chicken thighs and chopped sun-dried tomatoes, searing for 5-10 minutes until thoroughly cooked and golden brown.
  3. Transfer chicken and tomatoes to a separate plate, preserving the flavorful oil in the skillet.
  4. Add asparagus and remaining sun-dried tomatoes to the skillet, seasoning generously and cooking 5-10 minutes until vegetables reach tender-crisp texture.
  5. Remove asparagus to a serving plate, maintaining its vibrant green color and slight crunch.
  6. Simultaneously cook tortellini according to package directions, ensuring al dente consistency, then drain and reserve.
  7. Return chicken to the skillet, folding in basil pesto to coat evenly, warming for 1-2 minutes over low-medium heat.
  8. Incorporate cooked tortellini and halved cherry tomatoes, stirring gently to distribute pesto and blend flavors.
  9. Arrange the entire mixture atop the prepared asparagus on the serving plate.
  10. Fine-tune seasoning with additional salt, creating a harmonious blend of flavors and textures.

Notes

  • Swap chicken thighs with tofu or plant-based protein for a vegetarian version that maintains the same rich, savory flavor profile.
  • Reduce cooking time for asparagus to keep it vibrant green and maintain maximum nutritional value, aiming for a crisp-tender texture.
  • Use whole wheat or gluten-free tortellini to accommodate different dietary needs without compromising the dish’s delicious taste.
  • Balance pesto quantity carefully to prevent overwhelming other ingredients, allowing each component to shine and create a harmonious blend of flavors.
  • Prep Time: 0 minutes
  • Cook Time: 11-22 minutes
  • Category: Lunch, Dinner
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 4
  • Calories: 474 kcal
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 22 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 80 mg
Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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