If you are craving a dish that bursts with vibrant colors, fresh flavors, and a comforting mix of textures, the Pesto Chicken Tortellini and Veggies Recipe is exactly what you need on your dinner table. This recipe combines tender chicken thighs, cheesy tortellini, crisp asparagus, and juicy cherry tomatoes all tossed in fragrant basil pesto, creating a harmonious plate that’s as visually appealing as it is delicious. Perfect for busy weeknights or casual weekends, it packs a flavor punch while feeling light and satisfying, making it a personal favorite I love sharing with friends and family.
Ingredients You’ll Need
Every ingredient in this Pesto Chicken Tortellini and Veggies Recipe has a simple yet vital role, bringing together taste, texture, and color. From the rich olive oil that helps develop flavor to the fresh veggies that add a crisp bite, each component elevates the dish.
- Olive oil: Adds a smooth base for cooking the chicken and veggies while enhancing flavor.
- Chicken thighs, boneless and skinless: Juicy and tender, perfect for soaking up the pesto’s herbaceous notes.
- Salt: Essential for seasoning and bringing out all the flavors.
- Sun-dried tomatoes: Concentrated sweetness and chewiness provide a delightful contrast to fresh veggies.
- Asparagus: Adds a nice crunch and fresh green color, balancing the richness of the chicken.
- Cherry tomatoes, yellow and red: Burst of sweetness and acidity brightens the entire dish.
- Basil pesto: The star flavor, creamy and aromatic, tying all ingredients together beautifully.
- Tortellini: Pillowy pasta pockets that soak up the pesto and juices perfectly.
How to Make Pesto Chicken Tortellini and Veggies Recipe
Step 1: Prepare the Chicken
Start by heating olive oil in a large skillet over medium heat. Season your chicken thigh strips lightly with salt, then add them to the pan along with the chopped sun-dried tomatoes. Cooking until the chicken is fully done ensures juicy, flavorful bites that are the heart of this dish. The sun-dried tomatoes release their intense flavor early on, infusing the chicken with a wonderful depth.
Step 2: Cook the Veggies
Once the chicken is cooked, push it aside or remove it temporarily, and add the asparagus to the skillet, cooking alongside any remaining sun-dried tomatoes for about 5 to 10 minutes. The asparagus should turn tender but retain a pleasant snap, providing a fresh texture that contrasts beautifully with the tender chicken and pasta.
Step 3: Cook the Tortellini
While your veggies are cooking, bring a pot of salted water to a boil and cook the tortellini according to the package directions. Fresh or frozen tortellini both work great here. Once cooked, drain them thoroughly so they don’t water down the dish.
Step 4: Combine
Return the cooked chicken back into the skillet. Add the basil pesto and gently heat everything through so all the flavors meld together. Then, toss in the cooked tortellini and halved cherry tomatoes. Stir everything carefully to make sure each bite is coated in that irresistible pesto and studded with bursts of sweetness from the tomatoes.
Step 5: Serve
Give it a quick taste, adjusting the salt or pesto quantity if needed, then spoon out generous portions onto plates. This is where all your patience pays off — a beautiful, colorful medley that’s ready to enjoy.
How to Serve Pesto Chicken Tortellini and Veggies Recipe
Garnishes
To elevate this dish even further, sprinkle freshly grated Parmesan cheese or a handful of toasted pine nuts over the top right before serving. Adding a few fresh basil leaves not only complements the pesto but also adds a vibrant green touch that excites the eyes just as much as the palate.
Side Dishes
While this recipe stands beautifully on its own, pairing it with a crisp green salad dressed lightly with lemon vinaigrette or a warm slice of crusty garlic bread makes for a more rounded and satisfying meal. These sides effortlessly bring complementary textures and flavors that won’t overpower the pesto’s charm.
Creative Ways to Present
For a cozy, family-style dinner, serve the Pesto Chicken Tortellini and Veggies Recipe in a large, beautiful serving bowl allowing everyone to dig in family-style. Alternatively, for a dinner party touch, plate individual servings with a drizzle of extra pesto and a colorful cherry tomato garnish to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftovers in airtight containers and place them in the refrigerator. The dish keeps well for up to 3 days, maintaining the pesto’s fresh flavor and the veggies’ crispness when properly chilled.
Freezing
If you want to save this Pesto Chicken Tortellini and Veggies Recipe for a longer period, freezing is an option, though it’s best used within one month to retain the best taste and texture. Freeze in portion-sized containers and avoid adding extra cheese before freezing, as it can affect texture.
Reheating
When reheating, do so gently on the stovetop over low to medium heat, adding a splash of water or broth if needed to loosen the sauce. This approach helps keep the chicken tender, the tortellini soft but not mushy, and the veggies vibrant. Alternatively, reheating in the microwave works well if covered to retain moisture.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast can be used if you prefer leaner meat, though thighs tend to stay juicier and more flavorful when cooked. Just be careful not to overcook the breast meat to avoid dryness.
What type of pesto works best for this recipe?
Traditional basil pesto pairs wonderfully here, especially homemade or high-quality store-bought. You can experiment with sun-dried tomato pesto or arugula pesto to add different flavor dimensions, but classic basil will always shine.
Is it possible to make this dish vegetarian?
Yes! Simply replace the chicken with extra veggies like mushrooms or artichoke hearts and use a vegetable broth when cooking the tortellini. The pesto flavor will still carry the dish beautifully.
Can I use frozen tortellini?
Definitely. Frozen tortellini cook quickly and are perfect for a speedy meal. Just make sure to adjust the cooking time according to package instructions and drain well before combining with the pesto and other ingredients.
How spicy is this dish?
This Pesto Chicken Tortellini and Veggies Recipe is generally mild, focusing on the savory and herbaceous flavors of pesto and fresh vegetables. If you love some heat, feel free to add a pinch of red pepper flakes when cooking the chicken or drizzle chili oil on top before serving.
Final Thoughts
Trust me, once you make this Pesto Chicken Tortellini and Veggies Recipe, it’s going to become one of those go-to meals you want to serve over and over. It’s fresh, comforting, and impressively simple to throw together, delivering big on both taste and nourishment. So, grab your ingredients, fire up the skillet, and get ready to enjoy a wonderful meal that feels just as good as it tastes!
Print
Pesto Chicken Tortellini and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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
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.
