Go Back
PESTO CHICKEN TORTELLINI AND VEGGIES centered hero view, clean and uncluttered
Joe Rooney

Pesto Chicken Tortellini and Veggies - Easy Recipe

This Pesto Chicken Tortellini and Veggies is a vibrant Mediterranean-inspired dish where tender chicken thighs are cooked with sun-dried tomatoes and tossed with tortellini, fresh asparagus, and cherry tomatoes, all coated in flavorful basil pesto. Perfect for a wholesome and colorful dinner that’s easy to prepare and packed with veggies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 517
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken thighs boneless and skinless, sliced into strips
  • salt
  • ½ cup sun-dried tomatoes drained of oil, chopped
  • 1 lb asparagus ends trimmed, cut in half
  • ¼ cup basil pesto or use more
  • 1 cup cherry tomatoes yellow and red, halved
  • 1 cup tortellini uncooked

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken slices with salt and add them along with a quarter cup of chopped sun-dried tomatoes to the skillet; cook, turning occasionally, for about 5 to 10 minutes until fully cooked.
  3. Remove the chicken and sun-dried tomatoes from the pan, keeping the oil in the skillet.
  4. Add the trimmed asparagus and season well with salt; stir in the remaining sun-dried tomatoes and sauté for 5 to 10 minutes until the asparagus is tender, then transfer to a plate.
  5. Prepare the tortellini according to the package directions and drain.
  6. Return the cooked chicken to the skillet and stir in the basil pesto; warm through on low to medium heat for 1 to 2 minutes.
  7. Mix in the cooked tortellini and halved cherry tomatoes, combining everything evenly; add extra pesto if desired.
  8. Taste and add more salt if needed.
  9. Serve the chicken, tortellini, and tomatoes alongside the sautéed asparagus.

Notes

  • For a fresh touch, try making your own basil pesto with a quick 20-minute homemade recipe. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.