Pesto Chicken Tortellini and Veggies

Short Description

Pesto Chicken Tortellini and Veggies is a wholesome and flavorful one-pan dish that brings together tender chicken, cheese-filled tortellini, and fresh vegetables in a rich basil pesto sauce. It’s an easy, weeknight-friendly meal that delivers both comfort and nutrition in every bite.

Why You’ll Love This Recipe

• Combines protein, pasta, and vegetables for a complete meal
• Quick and easy preparation with minimal cleanup
• Rich and savory flavor from basil pesto and sun-dried tomatoes
• Versatile and customizable with your favorite vegetables or proteins
• Perfect for busy weeknights or casual gatherings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Boneless, skinless chicken thighs
• Salt
• Sun-dried tomatoes
• Asparagus
• Basil pesto
• Cherry tomatoes
• Cheese tortellini

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced chicken thighs and season with salt. Add some chopped sun-dried tomatoes and cook until the chicken is fully cooked, about 7–10 minutes. Remove from skillet.
3. In the same skillet, sauté asparagus with a pinch of salt and the remaining sun-dried tomatoes until tender, about 5–7 minutes. Remove and set aside.
4. Cook tortellini according to package instructions. Drain and set aside.
5. Return chicken to the skillet, add basil pesto, and stir to coat evenly. Cook for 1–2 minutes until warmed through.
6. Add cooked tortellini and halved cherry tomatoes to the skillet. Mix everything together gently, adding more pesto if desired.
7. Season to taste and serve with the sautéed asparagus on the side or mixed in.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Substitute chicken with shrimp or tofu for a different protein source
• Use other vegetables like zucchini, bell peppers, or spinach
• Replace cheese tortellini with any pasta of your choice
• Add a pinch of red pepper flakes for a bit of heat
• Use homemade pesto for a fresher flavor

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen the sauce if needed
• Not recommended for freezing as tortellini and vegetables may become mushy

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works well and saves time, though homemade pesto will offer a fresher taste.

Can I use frozen tortellini?

Absolutely. Just cook it according to the package instructions before adding to the dish.

What other vegetables can I use?

You can use zucchini, bell peppers, broccoli, spinach, or green beans depending on your preference.

Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and reheat when ready to serve.

Is there a dairy-free option?

Use dairy-free pesto and substitute tortellini with a non-dairy pasta to make it dairy-free.

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, though it may be slightly less tender than thighs.

What type of tortellini is best?

Cheese tortellini is commonly used, but you can also try spinach or mushroom-filled varieties.

How can I make this spicier?

Add red pepper flakes or a diced chili when cooking the chicken for added heat.

Can I add cream to the sauce?

Yes, for a creamier dish, stir in a few tablespoons of heavy cream with the pesto.

How do I prevent the tortellini from becoming mushy?

Cook the tortellini just until al dente and avoid overmixing when combining with other ingredients.

Conclusion

Pesto Chicken Tortellini and Veggies is a delightful and well-balanced dish that’s perfect for busy evenings or relaxed family dinners. With its vibrant flavors, simple preparation, and adaptable ingredients, this meal is sure to become a regular in your weekly rotation.

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