Pesto Chicken Tortellini Veggies

This bright and comforting pesto chicken tortellini with veggies brings together tender chicken thighs, pillowy tortellini, and a medley of Mediterranean vegetables in every bite. Creamy basil pesto ties it all together for a weeknight dinner that feels restaurant-worthy but is easy enough to pull off any night. I love making this dish when I want to serve a colorful plate that gets everyone excited to sit down together.

The first time I made this I remember my husband raving about how the sun-dried tomatoes and pesto made it taste so special. My kids pick out the cherry tomatoes to eat first every single time.

Ingredients

• Olive oil: gives the chicken and veggies a beautiful sautéed flavor and helps everything cook evenly. Look for extra virgin olive oil for brightness.
• Chicken thighs: add juicy tenderness and stay moist. Choose boneless and skinless for quick prep and cooking.
• Salt: is essential for seasoning the chicken and bringing out all the veggie flavors. Use kosher salt for even coverage.
• Sun-dried tomatoes: provide tangy rich flavor and a pop of color. Look for tomatoes packed in oil and chop them for even distribution.
• Asparagus: adds crunch and a springy green note. Pick stalks that are firm but not woody with tightly closed tips.
• Basil pesto: brings a creamy herbal punch that ties everything together. Use a good-quality store-bought pesto or your own favorite homemade version.
• Cherry tomatoes: both yellow and red add sweetness and juicy brightness. Look for tomatoes that feel heavy for their size and are free from wrinkles.
• Tortellini: gives hearty texture with creamy cheese filling. Fresh or refrigerated tortellini cooks faster and tastes especially tender.

Step-by-Step Instructions

Heat the Skillet and Sauté Chicken:

Drizzle olive oil into a large skillet set over medium heat. When the oil starts to shimmer add chicken slices seasoned with salt. Toss in half of your chopped sun-dried tomatoes. Sauté for five to ten minutes turning the chicken occasionally until it’s no longer pink in the center and looks golden brown. This is where all the savory flavor develops.

Remove Chicken and Tomatoes:

Lift out the chicken and sun-dried tomatoes with a slotted spoon and set them aside on a plate. Be sure to leave the flavorful oil behind in the skillet to cook your veggies.

Cook the Asparagus:

Add trimmed asparagus spears to the hot skillet and sprinkle with salt. Scatter the rest of the sun-dried tomatoes in for extra flavor. Let them cook for five to ten minutes stirring now and then until the asparagus softens up but still keeps a bit of crunch. Move the veggies to your serving plate.

Boil the Tortellini:

Bring a pot of salted water to a gentle boil. Add the tortellini and cook following the package instructions until they float to the top and are just tender. Drain them thoroughly so you do not water down your sauce.

Combine Chicken and Pesto:

Slide the cooked chicken back into the skillet. Pour in your basil pesto and gently toss everything together over low to medium heat for about two minutes so the sauce can coat the chicken and everything gets warmed through. Take the pan off the heat.

Mix Tortellini and Tomatoes:

Add the drained tortellini and the halved cherry tomatoes to the skillet with the pesto chicken. Use a big spoon to gently stir so the pasta and vegetables pick up all that herby sauce. Taste and add another spoonful of pesto or a little more salt if you like.

Plate and Serve:

Arrange the asparagus on a large platter. Pile on the pesto chicken tortellini with veggies. Serve while still warm for the most flavor.

Pin it

I always look forward to the sweet little bites of sun-dried tomato in this dish. They remind me of dinners on the patio during summer with everyone asking for seconds. My best friend once called this her happy meal after a long workday.

Storage Tips

Store leftovers in an airtight container for up to three days in the fridge. Pasta tends to soak up sauce over time so I like to add a tiny splash of olive oil or broth when reheating to keep things moist. This dish does not freeze well because the tortellini can turn mushy.

Ingredient Substitutions

If you do not have chicken thighs you can swap in chicken breast just be careful not to overcook or your meat will get dry. For a vegetarian version omit the chicken and add sautéed mushrooms or extra tortellini. Any sturdy green vegetable like broccoli or green beans stand in well for asparagus.

Serving Suggestions

I love to serve this meal with a simple leafy salad and warm crusty bread to soak up every last bit of pesto. For a bigger spread serve alongside roasted potatoes or a side of marinated olives to keep with the Mediterranean theme.

Cultural Inspiration

This dinner brings together classic Mediterranean flavors bright basil zippy sun-dried tomatoes and lots of garden veggies with the comfort of Italian tortellini. It is a great celebration of the region’s love for fresh produce and simple yet flavorful preparations. Pesto itself hails from Genoa and turning it into a hearty main course is pure weeknight magic.

Frequently Asked Questions

→ Which type of chicken works best here?

Boneless, skinless chicken thighs provide the most tenderness and rich flavor for this dish.

→ Can I use store-bought pesto?

Absolutely! While homemade pesto delivers extra freshness, your favorite store-bought variety will also work well.

→ Is it possible to substitute another vegetable for asparagus?

Yes, you can swap asparagus for green beans, zucchini, or broccoli for a different seasonal twist.

→ What kind of tortellini should I use?

Cheese-filled tortellini pairs beautifully, but spinach or chicken varieties are also excellent choices.

→ How can I add extra flavor?

Try adding a sprinkle of parmesan, cracked black pepper, or a squeeze of lemon before serving for extra zest.