Pesto Chicken Tortellini with Veggies Recipe

If you’re on the hunt for a vibrant, tasty, and wholesome meal, this Pesto Chicken Tortellini with Veggies Recipe is an absolute winner. Imagine tender chicken thighs perfectly cooked alongside bright yellow and red grape tomatoes, crisp asparagus, and tangy sun-dried tomatoes, all embraced by pillowy tortellini and coated in fragrant basil pesto. Each bite bursts with Mediterranean sunshine and freshness, making dinner feel like a celebration of color, flavor, and health. Whether you’re cooking a weeknight dinner or inviting friends over, this dish is as uncomplicated as it is unforgettable.

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Ingredients You’ll Need

The magic of this Pesto Chicken Tortellini with Veggies Recipe comes from its simplicity. Each ingredient plays a vital role: the olive oil creates a rich base, the chicken brings hearty protein, and the mix of fresh and sun-dried tomatoes delivers a spectrum of sweet and tangy notes. Asparagus adds crunch and color while the basil pesto ties everything together with its burst of herbal goodness. These ingredients are straightforward yet essential for crafting a truly delightful meal.

• Olive oil (2 tablespoons): Provides a flavorful, healthy fat that helps cook and elevate the other ingredients.
• Boneless skinless chicken thighs (1 lb, sliced): Juicy and tender, chicken thighs hold up well to sautéing and absorb the pesto beautifully.
• Salt: A pinch here and there brings out the natural flavors and balances the dish.
• Sun-dried tomatoes (½ cup, chopped): Drain the oil and chop; their intense sweetness adds depth and a hint of chewiness.
• Asparagus (1 lb, ends trimmed and halved): Adds vibrant green color and a satisfying crispness to the dish.
• Basil pesto (¼ cup or more): The star herbaceous sauce that coats the chicken and pasta, binding all flavors together.
• Cherry tomatoes (1 cup, halved): Burst of juiciness and color for freshness and visual appeal.
• Tortellini (1 cup uncooked): Soft, stuffed pasta that absorbs flavors and makes the meal incredibly comforting.

How to Make Pesto Chicken Tortellini with Veggies Recipe

Step 1: Sauté the Chicken and Sun-Dried Tomatoes

Start by heating the olive oil in a large skillet over medium heat. Season the sliced chicken thighs with salt, then add them to the pan along with a quarter cup of the chopped sun-dried tomatoes. Cook everything for about 5 to 10 minutes, turning the chicken occasionally so it browns evenly and cooks through. The sun-dried tomatoes release their sweet-savory oils, infusing the chicken with an irresistible flavor.

Step 2: Cook the Asparagus with More Sun-Dried Tomatoes

Once the chicken is done, remove it from the skillet but leave the flavorful oil behind. Toss in the trimmed and halved asparagus along with the remaining sun-dried tomatoes. Season the asparagus generously with salt to enhance its natural earthiness. Cook for 5 to 10 minutes, just until tender but still crisp. Then, transfer the asparagus to a serving plate to keep it warm.

Step 3: Prepare the Tortellini

While the asparagus cooks, boil your tortellini according to the package instructions. Fresh or frozen tortellini typically cook quickly, usually within minutes, so keep an eye on timing so everything comes together smoothly.

Step 4: Combine Chicken with Basil Pesto

Return the cooked chicken and sun-dried tomatoes back to the skillet. Add the basil pesto and gently stir everything together, coating the chicken evenly. Let it warm on low to medium heat for a couple of minutes, allowing the pesto to infuse the meat with its vibrant, herbaceous flavor.

Step 5: Bring It All Together

Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine all components without breaking the pasta. If you crave a bit more pesto, don’t hesitate to add a little extra here — it’s all about customizing this dish to your liking. Check seasoning one last time, adding salt if necessary.

Step 6: Serve with Asparagus

Transfer the chicken, tortellini, and tomatoes onto the serving plate alongside the tender asparagus. This layered arrangement highlights the colorful veggies and offers a perfect balance of textures and tastes.

How to Serve Pesto Chicken Tortellini with Veggies Recipe

Garnishes

Brighten this dish even more by sprinkling freshly grated Parmesan cheese on top. A few fresh basil leaves or a light drizzle of extra virgin olive oil adds a flourish that elevates the presentation and taste. Cracked black pepper offers a mild kick that makes every mouthful exciting.

Side Dishes

Keep sides light to let your pesto chicken tortellini shine. A crisp green salad with lemon vinaigrette or a simple garlic bread complements the Mediterranean flavors beautifully. Alternatively, roasted vegetables or a tangy marinated cucumber salad can add refreshing contrasts.

Creative Ways to Present

For a more rustic vibe, serve this dish family-style in a large, colorful bowl that encourages everyone to dig in. Or plate it individually with a decorative basil leaf on top for a restaurant-quality dinner at home. Pairing the colors—red tomatoes, green asparagus, and bright pesto—creates a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

This Pesto Chicken Tortellini with Veggies Recipe stores beautifully in the refrigerator for up to 3 days. Keep leftovers in an airtight container to maintain freshness and prevent any flavors from mingling with other foods.

Freezing

You can freeze this dish, but because tortellini tends to lose some texture after freezing, it’s best if you freeze just the chicken and pesto mixture separately. Store in a freezer-safe container for up to 2 months, then thaw overnight when you’re ready to enjoy it with freshly cooked pasta and veggies.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, covered, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving directly to keep the textures firm and flavors vibrant. Just a few minutes until warmed through will bring your leftovers back to life.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade basil pesto can take this dish to another level, a quality store-bought pesto also works wonderfully and saves time.

Is it possible to use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to dry out faster, so watch cooking time carefully to keep it juicy.

What kind of tortellini works best?

Cheese-filled tortellini are classic for this recipe, but feel free to experiment with spinach or mushroom fillings based on your preference.

Can I add other vegetables?

Definitely! Bell peppers, zucchini, or spinach are great additions that blend well with the pesto and chicken flavors.

How spicy is this dish?

This recipe isn’t spicy by default, but you can easily add a pinch of crushed red pepper flakes during cooking for a gentle heat boost.

Final Thoughts

This Pesto Chicken Tortellini with Veggies Recipe has quickly become one of my personal favorites because it strikes the perfect balance between ease and elevated flavor. Fresh ingredients, vibrant colors, and a rich basil pesto make every bite a joy. I can’t wait for you to try it and share your own twists on this delightful Mediterranean-inspired meal!

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