Pesto Chicken Tortellini and Veggies

Why You’ll Love This Recipe

This dish is an explosion of flavors, with tender chicken and perfectly cooked tortellini coated in a zesty basil pesto sauce. The addition of sun-dried tomatoes and fresh veggies like asparagus and cherry tomatoes gives it a burst of color and texture. It’s an easy, one-pan meal that’s ready in under 30 minutes, making it perfect for busy weeknights. The pesto adds a beautiful herby finish, and with the chicken and veggies, it’s both filling and nutritious. Plus, it’s customizable—feel free to adjust the veggies or add more pesto for an even richer flavor!

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Tortellini:
   In a large pot of salted boiling water, cook the tortellini according to the package instructions (usually around 3–4 minutes for fresh tortellini). Once cooked, drain and set aside.
2. Cook the Chicken:
   While the tortellini is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and season with salt. Cook for 5–7 minutes, or until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside.
3. Sauté the Veggies:
   In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped sun-dried tomatoes and asparagus. Sauté for about 3–4 minutes, or until the asparagus is tender but still vibrant in color. Add the halved cherry tomatoes and cook for an additional 1–2 minutes, just until the tomatoes are slightly softened.
4. Combine and Toss:
   Add the cooked chicken and tortellini to the skillet with the vegetables. Stir in the basil pesto, making sure to coat everything evenly. Taste and adjust seasoning with salt as needed.
5. Serve:
   Once everything is well combined and heated through, serve immediately. Optionally, you can garnish with extra basil pesto or freshly grated Parmesan cheese.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add More Veggies: Feel free to add other veggies like bell peppers, spinach, or zucchini to the dish for even more flavor and nutrition.
• Cheese Lovers: Sprinkle freshly grated Parmesan or mozzarella on top for an extra cheesy touch.
• Spicy Pesto: Add a pinch of red pepper flakes to the pesto to give the dish a little heat.
• Gluten-Free Version: Use gluten-free tortellini to make the dish gluten-free.
• Pesto Variations: If you want a different twist, try using sun-dried tomato pesto, arugula pesto, or even spinach pesto instead of basil pesto.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the microwave or on the stove over medium heat, adding a small splash of olive oil or water to restore moisture.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used instead of thighs. Chicken breasts are leaner, so be careful not to overcook them to keep them juicy.

2. Can I use frozen tortellini?

Yes, frozen tortellini works well in this recipe. Just cook it according to the package instructions, and you’ll be good to go.

3. Can I make this dish ahead of time?

Yes, you can prepare the chicken, veggies, and tortellini ahead of time and combine them with the pesto just before serving.

4. Can I add more pesto for a richer flavor?

Absolutely! If you love pesto, feel free to add more pesto to taste. Just keep in mind that the flavor will be more intense the more you add.

5. Can I make this vegetarian?

Yes, you can make this dish vegetarian by substituting the chicken with plant-based protein like tofu or tempeh, or just skip the protein and add more vegetables for a lighter meal.

6. Can I use other types of pasta?

Yes, you can substitute tortellini with other pasta types like penne, fusilli, or farfalle. Adjust the cooking time based on the pasta you choose.

7. How do I know when the chicken is cooked through?

The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check.

8. Can I use pre-cooked chicken?

Yes, if you have leftover cooked chicken or rotisserie chicken, you can skip the cooking step for the chicken and just add it when mixing everything together.

9. How can I make this dish spicier?

Add a pinch of red pepper flakes to the pesto or toss in some sliced jalapeños when sautéing the veggies for added heat.

10. Can I freeze this dish?

This dish is best enjoyed fresh, but you can freeze the chicken and pesto mixture without the pasta for up to 3 months. Just cook fresh tortellini when you’re ready to serve.

Conclusion

Pesto Chicken Tortellini and Veggies is a quick and flavorful meal that brings together the comforting goodness of pasta, tender chicken, and a fresh veggie mix. Tossed with a zesty basil pesto sauce, this dish is perfect for a satisfying dinner that’s easy to make and packed with flavor. Whether you’re looking for a light weeknight dinner or something to impress your guests, this recipe is sure to become a favorite.

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