Description

This Pesto Chicken Tortellini and Veggies recipe is a vibrant and satisfying meal combining tender chicken thighs, fresh asparagus, sun-dried and cherry tomatoes, all tossed with flavorful basil pesto and cheese-filled tortellini. Ready in just 40 minutes, it’s a perfect weeknight dinner that balances protein, veggies, and carbs in every bite.

Ingredients

Protein and Oil

2 tablespoons olive oil
1 lb chicken thighs, boneless and skinless, sliced into strips
Salt, to taste

Vegetables and Herbs

½ cup sun-dried tomatoes, drained of oil, chopped
1 lb asparagus, ends trimmed, cut in half
1 cup cherry tomatoes, yellow and red, halved
¼ cup basil pesto, or more to taste

Pasta

1 cup tortellini, uncooked

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Instructions

Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the sliced chicken thighs seasoned with salt and the chopped sun-dried tomatoes. Cook for 5 to 10 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
Cook the Veggies: In the same skillet, add the asparagus and remaining sun-dried tomatoes. Cook for another 5 to 10 minutes until the asparagus is tender but still crisp. Then, remove the veggies from the skillet and set them aside on a plate.
Cook the Tortellini: While the veggies cook, prepare the tortellini according to the package instructions, usually boiling for about 3 to 5 minutes until al dente. Drain well once cooked.
Combine: Return the cooked chicken to the skillet. Stir in the basil pesto and heat until warmed through. Then add the cooked tortellini and halved cherry tomatoes. Gently toss everything together until evenly mixed and heated.
Serve: Taste and adjust seasoning with salt if needed. Serve the combined chicken, veggies, and tortellini warm, making sure to get a bit of every component in each serving.

Notes

You can substitute chicken thighs with chicken breasts for a leaner option.
If fresh asparagus is unavailable, frozen asparagus tips work well.
For a vegetarian version, omit chicken and use vegetable broth to cook tortellini.
Basil pesto can be homemade or store-bought; increase quantity if you prefer a stronger pesto flavor.
Use cheese-filled tortellini, such as cheese or spinach and cheese, for added flavor.
Sun-dried tomatoes add concentrated umami flavor; be sure to drain excess oil to avoid greasiness.