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Pesto Chicken Tortellini and Veggies
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Pesto Chicken Tortellini and Veggies

This vibrant dish combines tender chicken, cheese-filled tortellini, and fresh vegetables in a delicious basil pesto sauce. A quick, Mediterranean-inspired dinner that’s perfect for any night of the week.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 517kcal

Ingredients

  • 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
  • 1 lb asparagus ends trimmed and cut in half
  • ¼ cup basil pesto or more, to taste
  • 1 cup cherry tomatoes yellow and red, halved
  • 1 cup tortellini uncooked

Instructions

Cook the Chicken

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the sliced chicken thighs, seasoned with salt, and ¼ cup of chopped sun-dried tomatoes.
  • Cook for 5-10 minutes, turning the chicken slices occasionally, until fully cooked.
  • Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.

Cook the Asparagus

  • To the same skillet, add the asparagus (seasoned generously with salt) and the remaining ¼ cup of sun-dried tomatoes.
  • Cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
  • Remove the asparagus to a serving plate.

Cook the Tortellini

  • While the asparagus cooks, prepare the tortellini according to the package instructions. Drain and set aside.

Combine Chicken, Tortellini, and Pesto

  • Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly.
  • Cook over low-medium heat for 1-2 minutes, until the chicken is reheated. Remove from heat.
  • Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine. Add more pesto if desired.

Assemble and Serve

  • Place the chicken, tortellini, and cherry tomatoes on the serving plate with the asparagus.
  • Adjust seasoning with additional salt, if needed.

Notes

Pesto: Opt for homemade pesto for maximum freshness or use your favorite store-bought brand.
Vegetable Variations: Substitute asparagus with green beans or zucchini.
Tortellini Varieties: Cheese-filled tortellini work best, but spinach or mushroom varieties are excellent too.
Make-Ahead: Reheats beautifully, making it great for meal prep.