Pesto Chicken Tortellini and Veggies Recipe

If you’re in the mood for a meal that’s equal parts cozy, vibrant, and undeniably delicious, you absolutely have to try Pesto Chicken Tortellini and Veggies. This Mediterranean-inspired main course marries tender bites of chicken, pillowy tortellini, crisp asparagus, and a confetti of sun-dried and cherry tomatoes, all tossed in a bright basil pesto. It’s a feast for both the eyes and tastebuds, coming together in under an hour with layers of flavor and pops of color that make any weeknight dinner feel special.

Ingredients You’ll Need

The ingredients for Pesto Chicken Tortellini and Veggies are simple, yet each one plays a starring role in making the dish sing. Fresh meats, vibrant veggies, and that punchy pesto create fantastic flavor and beautiful contrast on the plate.

• Olive oil: Adds richness to the skillet and helps achieve golden, flavorful chicken and veggies.
• Chicken thighs (1 lb, boneless & skinless): Stay super juicy and tender, making every bite satisfying.
• Salt: Essential for seasoning both the chicken and the veggies, bringing out all the fresh flavors.
• Sun-dried tomatoes (½ cup, drained & chopped): Lend a little chew and a ton of savory, tangy flavor.
• Asparagus (1 lb, ends trimmed and halved): Adds a lovely crunch and a pop of green that brightens up the dish.
• Basil pesto (¼ cup, or more): The heart and soul of the sauce—use a good-quality store-bought pesto or make your own!
• Cherry tomatoes (1 cup, yellow & red, halved): Brings juicy sweetness and a medley of color that looks stunning on the plate.
• Tortellini (1 cup, uncooked): These little stuffed pasta morsels turn the dish into a satisfying meal that’s still light and fresh.

How to Make Pesto Chicken Tortellini and Veggies

Step 1: Sear Chicken and Sun-Dried Tomatoes

Start by heating olive oil in a large skillet over medium heat. Add the sliced chicken thighs, seasoned with salt, along with chopped sun-dried tomatoes. Cook everything for about 5–10 minutes, turning the chicken occasionally, until fully cooked and lightly golden. This first step infuses the chicken and oil with the sweet tang of the sun-dried tomatoes, building a flavorful base.

Step 2: Cook the Asparagus

Once the chicken is cooked, remove both the chicken and sun-dried tomatoes from the skillet, but leave the oil behind. Add your trimmed, halved asparagus, sprinkle with salt, and toss in a bit more sun-dried tomato for extra flavor. Cook for another 5–10 minutes, just until the asparagus is bright green and crisp-tender. Move the asparagus to your serving platter to rest.

Step 3: Boil the Tortellini

While the veggies cook, get your tortellini going! Boil according to the package instructions until pillowy and tender. Drain well and set aside—these tasty little pasta parcels are going to soak up the pesto beautifully in the final step.

Step 4: Combine Chicken, Pesto, and Tortellini

Add the cooked chicken back to the skillet and pour in the pesto, stirring to coat every piece. Let everything mingle for 1–2 minutes over low heat so the flavors really blend together and the chicken heats through. Off the heat, toss in the cooked tortellini and halved cherry tomatoes, giving everything a gentle stir. Taste and add more pesto or salt if desired.

Step 5: Assemble and Serve

Now for the grand finale! Arrange the asparagus on your serving dish, then mound the pesto chicken tortellini and veggies on top. The mingling colors and enticing aromas make this dish irresistible—and it’s every bit as delicious as it looks.

How to Serve Pesto Chicken Tortellini and Veggies

Garnishes

Sprinkle a handful of fresh basil leaves or shaved Parmesan over the top just before serving. A little lemon zest also shines here, adding brightness that balances the rich pesto and sun-dried tomatoes.

Side Dishes

Pesto Chicken Tortellini and Veggies is hearty enough to be served on its own, but pairs beautifully with a crisp green salad or some crusty bread to mop up any extra sauce. Want to make it a true Mediterranean feast? Serve with olives or marinated artichokes on the side.

Creative Ways to Present

For a dinner party-worthy touch, serve the pesto chicken tortellini and veggies in big shallow bowls, arranging the asparagus like a frame around the pasta. Alternatively, dish everything onto a large platter for a more rustic, shareable vibe. Mini portions in ramekins make adorable starters for a multi-course meal!

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Chicken Tortellini and Veggies will keep in an airtight container in the refrigerator for up to three days. The flavors develop even further as they sit, so it’s wonderful for next-day lunches.

Freezing

While the asparagus and tomatoes may lose some texture if frozen, the dish is still freezer-friendly! Store cooled leftovers in a freezer-safe container for up to a month. Thaw in the fridge overnight before reheating for best results.

Reheating

When you’re ready to enjoy again, reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or a spoonful of fresh pesto to loosen up the pasta and make everything saucy and vibrant again.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well here—just be mindful not to overcook, as it’s a bit leaner and can dry out more easily than thighs.

Is homemade pesto better than store-bought?

While both will taste delicious, homemade pesto (especially with fresh basil!) has a brighter, fresher flavor. If you’re short on time, though, your favorite store-bought pesto will still make this meal sing.

What other vegetables can I add?

Feel free to get creative—zucchini, bell peppers, or baby spinach all work beautifully alongside the asparagus and tomatoes in Pesto Chicken Tortellini and Veggies. Just be sure to cook them to a tender-crisp texture.

Can I use frozen tortellini?

Yes! Just follow the package directions for boiling and drain them well before adding to the skillet. Frozen tortellini is convenient and works perfectly in this dish.

How do I make this recipe vegetarian?

Skip the chicken and add extra tortellini or toss in white beans for protein. Use a vegetarian pesto (without Parmesan, if preferred), and double up on those vibrant veggies for a meatless version that’s just as satisfying.

Final Thoughts

If you’re searching for a recipe that’s colorful, comforting, and bursting with flavor in every bite, give Pesto Chicken Tortellini and Veggies a try. It’s easy enough for busy weeknights but impressive enough for guests—so why not invite some friends over, pour a glass of wine, and share this Mediterranean-inspired meal together?

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