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.
Ingredients
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2 tbsp olive oil
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1 lb boneless, skinless chicken thighs, sliced
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Salt, to taste
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1/2 cup sun-dried tomatoes (drained and chopped)
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1 lb asparagus, trimmed and halved
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1/4 cup basil pesto (plus more to taste)
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1 cup cherry tomatoes (red and yellow), halved
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1 cup tortellini (uncooked)
Instructions
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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.
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In the same skillet, sauté asparagus with a pinch of salt for 5–10 minutes until crisp-tender. Transfer to a serving plate.
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Meanwhile, cook tortellini according to package instructions. Drain and set aside.
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Return chicken to the skillet, add basil pesto, and stir to coat. Cook over low-medium heat for 1–2 minutes.
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Add cooked tortellini and cherry tomatoes. Toss everything together gently. Add more pesto and salt to taste if needed.
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Serve warm with the sautéed asparagus on the side.
Notes
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Swap asparagus with broccoli or green beans for a variation.
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Store leftovers in an airtight container for up to 3 days — reheat gently with a splash of water or broth.
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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
