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
What’s In Pesto Chicken Tortellini And Veggies
Main Protein:Vegetables:Pasta and Sauce:Cooking Base: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
Fun Twists On Pesto Chicken Tortellini And Veggies
Great Pairings For Pesto Chicken Tortellini And Veggies
How To Keep Pesto Chicken Tortellini And Veggies Fresh
Pesto Chicken Tortellini And Veggies FAQs
Chicken thighs are recommended because they’re more flavorful and tender compared to chicken breasts, staying juicy during cooking.
Yes, simply replace chicken with plant-based protein like tofu or skip the protein entirely and add more vegetables like zucchini or bell peppers.
Cook chicken thighs for 5-10 minutes, turning occasionally, and ensure the internal temperature reaches 165°F using a meat thermometer.
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
- 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
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
- Warm olive oil in a large skillet over medium heat, creating a sizzling cooking surface.
- Introduce seasoned chicken thighs and chopped sun-dried tomatoes, searing for 5-10 minutes until thoroughly cooked and golden brown.
- Transfer chicken and tomatoes to a separate plate, preserving the flavorful oil in the skillet.
- Add asparagus and remaining sun-dried tomatoes to the skillet, seasoning generously and cooking 5-10 minutes until vegetables reach tender-crisp texture.
- Remove asparagus to a serving plate, maintaining its vibrant green color and slight crunch.
- Simultaneously cook tortellini according to package directions, ensuring al dente consistency, then drain and reserve.
- Return chicken to the skillet, folding in basil pesto to coat evenly, warming for 1-2 minutes over low-medium heat.
- Incorporate cooked tortellini and halved cherry tomatoes, stirring gently to distribute pesto and blend flavors.
- Arrange the entire mixture atop the prepared asparagus on the serving plate.
- 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
Founder & Recipe Developer
Expertise
Education
Cascade Culinary Institute – Bend, OR
ServSafe Food Handler Certification – Portland, OR
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.