Pesto Chicken Tortellini with Veggies

Pesto Chicken Tortellini with Veggies is a vibrant, Mediterranean-inspired one-pan meal that’s as beautiful as it is delicious. Juicy chicken, tender cheese-filled tortellini, sun-dried tomatoes, asparagus, and fresh cherry tomatoes come together in a rich, herby pesto sauce. It’s the perfect balance of flavor, color, and texture—an ideal choice for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

This dish combines the warmth and comfort of a hearty pasta with the freshness of vegetables and the bold flavor of basil pesto. It’s a one-pan wonder that saves time on cleanup, and it’s highly adaptable to seasonal produce or pantry staples. With under 40 minutes from start to finish, this recipe delivers a restaurant-quality meal that feels both wholesome and indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken thighs, sliced into strips
• Salt, to taste
• ½ cup sun-dried tomatoes (drained and chopped)
• 1 lb asparagus, trimmed and halved
• ¼ cup basil pesto (plus more to taste)
• 1 cup cherry tomatoes (red and yellow), halved
• 1 cup tortellini (uncooked)

Directions

1. Sauté the Chicken:
   Heat olive oil in a large skillet over medium heat. Add the seasoned chicken strips and ¼ cup of chopped sun-dried tomatoes.
   Cook for 5–10 minutes, flipping occasionally, until the chicken is golden and cooked through. Remove the chicken and sun-dried tomatoes from the skillet and set aside.
2. Cook the Asparagus:
   In the same skillet, add the trimmed asparagus. Season lightly with salt and cook for 5–10 minutes, stirring occasionally, until tender-crisp.
   Transfer asparagus to a serving plate and set aside.
3. Boil the Tortellini:
   Cook the tortellini according to package directions. Drain and set aside.
4. Combine and Reheat:
   Return the cooked chicken and sun-dried tomatoes to the skillet over low-medium heat. Add the basil pesto and stir to coat the chicken thoroughly.
   Add the cooked tortellini and halved cherry tomatoes. Toss everything together gently until warmed through. Add more pesto if desired and adjust salt to taste.
5. Serve:
   Plate the pesto chicken tortellini alongside the cooked asparagus. Serve warm and enjoy.

Servings and timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Calories per serving: Approximately 517 kcal

Variations

• Protein Swap: Substitute chicken with shrimp or turkey for a lighter variation.
• Vegetarian Option: Omit the chicken and add extra vegetables like zucchini, mushrooms, or bell peppers.
• Creamy Pesto: Stir in a splash of cream or a spoonful of cream cheese to the pesto for a richer sauce.
• Spicy Twist: Add red pepper flakes or diced chili for a bit of heat.
• Cheese Finish: Top with shaved parmesan or crumbled feta before serving.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each. Add a small splash of water or broth to loosen the sauce if needed.
Freezing: Not recommended, as the tortellini and pesto may not retain their texture and flavor when thawed.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works perfectly. For extra freshness, try making your own if time allows.

What kind of tortellini should I use?

Cheese tortellini is ideal, but spinach-ricotta or mushroom-filled tortellini are also great options.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breasts can be used, though thighs tend to stay juicier.

Can I make this dish ahead of time?

It’s best enjoyed fresh, but you can prep the components ahead and assemble just before serving.

What if I don’t have sun-dried tomatoes?

You can substitute with roasted red peppers, olives, or skip them altogether.

Is this dish gluten-free?

Not as written, but you can use gluten-free tortellini and check labels on pesto and sun-dried tomatoes.

Can I use frozen tortellini?

Yes, cook according to package directions before combining with the rest of the ingredients.

How do I keep the asparagus from getting mushy?

Cook just until tender-crisp and remove from heat promptly to maintain texture.

Can I make this dish spicy?

Yes, stir in chili flakes or a bit of hot sauce with the pesto.

Can I serve this cold as a pasta salad?

Yes, let everything cool and serve as a pesto tortellini salad—great for picnics or potlucks.

Conclusion

Pesto Chicken Tortellini with Veggies is a quick, vibrant, and satisfying meal packed with bold Mediterranean flavors and wholesome ingredients. From the creamy tortellini to the crisp asparagus and juicy chicken, every bite delivers balance and comfort. Perfect for weeknights, meal prep, or entertaining, this dish brings color and flavor to your table with minimal effort.

Pesto Chicken Tortellini with Veggies

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• Author: Mari
• Total Time: 40 minutes
• Yield: 4 servings

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Description

This Pesto Chicken Tortellini with Veggies is a fresh and colorful one-pan dinner packed with Mediterranean flavors. Juicy chicken, cheese tortellini, sun-dried tomatoes, tender asparagus, and cherry tomatoes are tossed in a rich basil pesto for a quick, vibrant, and satisfying weeknight meal.

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Ingredients

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken thighs, sliced

• Salt, to taste

• 1/2 cup sun-dried tomatoes (drained and chopped)

• 1 lb asparagus, trimmed and halved

• 1/4 cup basil pesto (plus more to taste)

• 1 cup cherry tomatoes (red and yellow), halved

 

• 1 cup tortellini (uncooked)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add seasoned chicken and sun-dried tomatoes. Cook for 5–10 minutes, flipping chicken until cooked through. Remove and set aside.

2. In the same skillet, sauté asparagus with a pinch of salt for 5–10 minutes until crisp-tender. Transfer to a serving plate.

3. Meanwhile, cook tortellini according to package instructions. Drain and set aside.

4. Return chicken to the skillet, add basil pesto, and stir to coat. Cook over low-medium heat for 1–2 minutes.

5. Add cooked tortellini and cherry tomatoes. Toss everything together gently. Add more pesto and salt to taste if needed.

6. Serve warm with the sautéed asparagus on the side.

Notes

• Swap asparagus with broccoli or green beans for a variation.

• Store leftovers in an airtight container for up to 3 days — reheat gently with a splash of water or broth.

• For added richness, stir in a splash of cream with the pesto.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing / One-Pan
• Cuisine: Mediterranean-Inspired