Description

Pesto Chicken Tortellini with Veggies is a quick and flavorful Mediterranean-inspired pasta dish featuring tender chicken thighs, colorful vegetables like asparagus and grape tomatoes, and a rich basil pesto sauce. Perfect for a vibrant and satisfying weeknight dinner that combines protein, fresh veggies, and delicious pesto all in one skillet.

Ingredients

Scale

Protein and Vegetables

1 lb boneless, skinless chicken thighs, sliced into strips
1 lb asparagus, ends trimmed and cut in half
1 cup cherry tomatoes, yellow and red, halved
½ cup sun-dried tomatoes, drained of oil and chopped

Other Ingredients

2 tablespoons olive oil
½ cup basil pesto (plus more if desired)
1 cup tortellini, uncooked
Salt, to taste

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Instructions

Heat Oil and Cook Chicken: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the sliced chicken thighs seasoned with salt and ¼ cup chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked through.
Remove Chicken: Take out the cooked chicken and sun-dried tomatoes from the skillet, leaving the cooking oil behind.
Cook Asparagus: Add the trimmed asparagus halves to the same skillet. Season generously with salt and add the remaining ¼ cup of sun-dried tomatoes. Cook for 5-10 minutes on medium heat until the asparagus is tender but still crisp. Remove to a serving plate.
Cook Tortellini: Boil tortellini according to package instructions until al dente. Drain well.
Reheat Chicken with Pesto: Return the cooked chicken to the skillet. Stir in ¼ cup basil pesto and cook over low-medium heat for 1-2 minutes until heated through and well coated.
Combine Pasta and Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Mix gently to combine well. Add more basil pesto if desired for extra flavor.
Season and Serve: Taste and add more salt if needed. Transfer the chicken, tortellini, and tomato mixture onto the serving plate with the asparagus. Serve warm and enjoy!

Notes

You can make your own basil pesto from scratch for a fresher taste using fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Adjust the amount of sun-dried tomatoes and pesto according to your preference for more tang or herbaceous flavor.
This dish can be easily adapted with other vegetables such as zucchini or bell peppers.
Use whole-wheat or gluten-free tortellini to modify for dietary needs.