Some nights you just need a bowl of something warm, bright, and ready before the last kid finishes homework. Pesto Chicken Tortellini and Veggies is that kind of mealtender pasta pillows, juicy chicken, and vegetables all tied together with fresh basil pesto that smells like late spring in the garden.
I first made this back in the spring of 1998, when Eleanor was small and my kitchen smelled like basil I’d hung to dry from the window. The secret is tossing everything while the pan’s still hotit helps the pesto cling to every fold of the tortellini without turning oily. After making this dish more times than I can count over three decades, I’ve learned that a little pasta water goes a long way in bringing it all together.
PrintPesto Chicken Tortellini and Veggies Easy Recipe
This Pesto Chicken Tortellini and Veggies dish is perfect for a quick and healthy weeknight meal. It combines easy chicken dinner elements with a colorful medley of vegetables and flavorful tortellini. Enjoy a tasty quick pasta recipe made Mediterranean style.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless sliced into strips
- salt
- ½ cup sun-dried tomatoes drained of oil chopped
- 1 lb asparagus ends trimmed cut in half
- ¼ cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red halved
- 1 cup tortellini uncooked
Instructions
- Warm 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the sliced chicken thighs with salt and add them along with ¼ cup of chopped sun-dried tomatoes to the skillet. Cook for 5 to 10 minutes, flipping the chicken occasionally, until fully cooked.
- Remove the chicken and sun-dried tomatoes, leaving the oil in the skillet.
- Add the trimmed asparagus halves and season generously with salt. Stir in another ¼ cup of sun-dried tomatoes. Cook for 5 to 10 minutes until the asparagus is tender, then transfer to a serving plate.
- Prepare the tortellini following the package directions and drain.
- Return the cooked chicken to the skillet and stir in the basil pesto. Cook on low to medium heat for 1 to 2 minutes until warmed through.
- Mix in the cooked tortellini and halved cherry tomatoes, stirring everything together. Add additional pesto if you prefer more flavor.
- Adjust seasoning with salt if needed, then plate the chicken, tortellini, tomatoes, and asparagus together.
Nutrition
- Calories: 517kcal
- Sugar: 9g
- Sodium: 387mg
- Fat: 34g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 122mg
Why You’ll Love This One-Pan Wonder
This dish became a weeknight favorite in my kitchen because it looks fancy but comes together in about 40 minutes flat. You’re getting tender chicken thighs, pillowy tortellini, and vibrant vegetables all kissed with basil pestono fussy sauces or complicated techniques required.
What makes it special is how the sun-dried tomatoes add little bursts of tangy sweetness in every bite, while the asparagus keeps things fresh and green. It’s the kind of meal that feels like a hug on a plate, perfect for when you want something nourishing but don’t have the energy for a big production.
- One skillet does the heavy lifting: Less cleanup means more time with your family
- Grocery-store friendly: Everything you need is waiting in the pasta aisle and produce section
- Flexible and forgiving: Swap the veggies or tortellini based on what’s in your fridge
Key Ingredients That Make It Sing
The magic here starts with chicken thighsthey stay juicy and tender even if you accidentally overcook them a minute or two. Boneless and skinless means they’re ready to slice and sizzle without any prep drama.
Tortellini is your secret weapon for a hearty meal without boiling a separate pot of pasta. I grab the refrigerated kind from the grocery store, but frozen works beautifully too. The basil pesto ties everything together with that herby, garlicky brightness we all crave.
| Ingredient | Why It Matters |
|---|---|
| Chicken thighs | Stay moist and flavorful, hard to dry out |
| Sun-dried tomatoes | Add tangy sweetness and deep color |
| Asparagus | Brings fresh crunch and spring-green flavor |
| Basil pesto | The flavor glue that pulls it all together |
| Cherry tomatoes | Burst with juicy brightness in every forkful |
How to Make Pesto Chicken Tortellini and Veggies
Start by heating your olive oil in a large skillet over medium heat. Add the sliced chicken thighs, season with salt, and toss in half the sun-dried tomatoes. Cook for 5-10 minutes, flipping the chicken a few times until it’s golden and cooked through, then remove everything to a plate.
In the same skillet, cook your asparagus with the remaining sun-dried tomatoes until tenderabout 5-10 minutes. Meanwhile, boil the tortellini according to the package instructions and drain. Add the chicken back to the skillet, stir in the pesto, then fold in the cooked tortellini and halved cherry tomatoes.
Pro Tip: Don’t rinse your tortellini after drainingthat starchy coating helps the pesto cling beautifully to every curve.
Serving and Storage Tips
Serve this straight from the skillet onto plates or in shallow bowls so everyone can see those gorgeous colors. A little extra pesto drizzled on top never hurt anyone, and a sprinkle of freshly cracked black pepper adds a nice kick.
| Storage Method | How Long It Lasts | Best Practice |
|---|---|---|
| Refrigerator | 3-4 days | Store in an airtight container; reheat gently with a splash of water |
| Freezer | Up to 2 months | Freeze in portions; thaw overnight in fridge before reheating |
Note: The asparagus may soften a bit after reheating, but the flavors deepen overnightsometimes leftovers taste even better the next day.
Simple Swaps and Tweaks
If asparagus isn’t in season, try green beans, zucchini slices, or even broccoli florets. They all play nicely with the pesto and sun-dried tomatoes. You can also swap chicken thighs for chicken breasts if that’s what you have on handjust watch them closely so they don’t dry out.
- Make it vegetarian: Skip the chicken and add white beans or chickpeas for protein
- Boost the greens: Toss in a handful of fresh spinach right at the end
- Extra tangy: Add a squeeze of lemon juice before serving
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FAQs ( Pesto Chicken Tortellini and Veggies )
Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works perfectly and saves prep time. Just cook it according to package directions, which usually takes 2-3 minutes longer than fresh. The texture remains tender and holds up well with the pesto sauce and vegetables.
What vegetables work best in this dish?
Bell peppers, zucchini, cherry tomatoes, and broccoli are excellent choices that complement the pesto flavors. I recommend using vegetables that cook quickly and maintain their texture. Asparagus and snap peas also work wonderfully for a crisp-tender finish.
How long does this meal keep in the refrigerator?
This dish stays fresh for 3-4 days when stored in an airtight container in the fridge. The flavors actually develop nicely overnight. When reheating, add a splash of chicken broth or water to refresh the sauce and prevent the pasta from drying out.
Can I make this recipe ahead of time?
Yes, you can prepare all components separately up to a day ahead. Cook the chicken and chop vegetables, then store them separately. When ready to serve, quickly reheat everything and toss with freshly cooked tortellini and pesto for the best texture.
What can I substitute for chicken in this pasta?
Shrimp, Italian sausage, or even chickpeas make excellent protein alternatives. For vegetarian options, try grilled portobello mushrooms or extra vegetables like roasted red peppers. Each protein brings its own flavor profile while working beautifully with the pesto base.
You’ve just created something truly nourishingPesto Chicken Tortellini and Veggies that’s ready in under an hour, full of color, and tastes like a summer garden even in the middle of October. The basil pesto clings to every fold of the tortellini, the chicken stays tender, and those little cherry tomatoes burst with sweetness on your tongue. This is the kind of meal that fills your kitchen with warmth and your family with second helpings.
If you want a little extra richness, stir in a spoonful of cream or a handful of grated Parmesan at the endit makes the pesto even silkier. Leftover roasted red peppers or a handful of baby spinach work beautifully in place of asparagus when the seasons shift. I learned long ago that pasta dishes taste even better the next day, so don’t be shy about making extrajust add a splash of broth when you reheat to bring it all back to life.
I’d love to hear how this dish finds its way to your tablemaybe you added your own twist or served it at a family dinner that turned into something special. Did someone ask for the recipe before dessert was even served? Save this one for a night when you need comfort without the fuss, and share it with someone who deserves a warm, homemade meal made with love.
