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Pesto Chicken Tortellini and Veggies
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Pesto Chicken Tortellini and Veggies

This Mediterranean-style dinner features tender chicken, cheese-filled tortellini, and colorful vegetables like asparagus, cherry tomatoes, and sun-dried tomatoes, all coated in flavorful basil pesto. It's a vibrant, satisfying meal that comes together in 40 minutes, perfect for weeknights or casual entertaining.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 517kcal

Ingredients

For the Chicken and Vegetables:

  • 2 tablespoons olive oil
  • 1 lb chicken thighs boneless and skinless, 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

For the Tortellini and Sauce:

  • ¼ cup basil pesto or more, to taste
  • 1 cup cherry tomatoes yellow and red, halved
  • 1 cup tortellini uncooked

Instructions

  • Cook the Chicken
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the sliced chicken thighs, season with salt, and stir in ¼ cup of chopped sun-dried tomatoes.
  • Cook for 5-10 minutes, turning occasionally, until the chicken is fully cooked.
  • Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind.
  • Cook the Asparagus
  • To the same skillet, add the asparagus and the remaining ¼ cup of sun-dried tomatoes. Season with salt.
  • Cook over medium heat for 5-10 minutes, stirring occasionally, until the asparagus is tender but still crisp.
  • Remove the asparagus to a serving plate.
  • Cook the Tortellini
  • While the asparagus is cooking, prepare the tortellini according to the package instructions. Drain and set aside.
  • Combine Chicken, Tortellini, and Pesto
  • Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly.
  • Cook over low-medium heat for 1-2 minutes, until the chicken is reheated. Remove from heat.
  • Add the cooked tortellini and halved cherry tomatoes to the skillet. Stir to combine. Add more pesto if desired.
  • Assemble and Serve
  • Arrange the chicken, tortellini, and cherry tomatoes on the serving plate with the asparagus.
  • Adjust seasoning with additional salt, if needed. Serve warm.
  • Notes
  • Pesto: Use store-bought pesto for convenience, or try homemade for extra freshness.
  • Vegetables: Swap asparagus with green beans, zucchini, or broccoli if preferred.
  • Tortellini: Cheese-filled tortellini works best, but spinach or mushroom varieties are great alternatives.
  • Meal Prep: This dish reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.