Image Credit: Davin Eberhardt

This Pesto Chicken Tortellini & Veggies Dish is So Easy, You’ll Never Order Takeout Again

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Looking for takeout alternatives? This Pesto Chicken Tortellini and Veggies dish is about to become your new weeknight savior. 

Bursting with vibrant Mediterranean flavors and packed with protein and veggies, this recipe is so simple to make that you’ll wonder why you ever bothered with takeout in the first place.

Ingredients

Image Credit: Davin Eberhardt

To create this delicious Pesto Chicken Tortellini with Veggies dish, you will need the following ingredients:

  • 2 tablespoons olive oil: This is the fat used to sauté the chicken and vegetables, providing flavor and helping them brown nicely.
  • 1 lb boneless, skinless chicken thighs, sliced into strips: Chicken thighs are used for their juicy and flavorful meat. Slicing them into strips ensures quick and even cooking.
  • Salt: This enhances the natural flavors of the chicken and vegetables.
  • ½ cup sun-dried tomatoes, drained of oil, chopped: Sun-dried tomatoes add a sweet and tangy flavor to the dish, as well as a chewy texture.
  • 1 lb asparagus, ends trimmed, cut in half: Asparagus provides a fresh, slightly earthy flavor and a vibrant green color. Trimming the ends removes the tough, woody parts.
  • ¼ cup basil pesto (or more): Pesto is a flavorful sauce made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. It adds a burst of herbaceous flavor to the dish.
  • 1 cup cherry tomatoes, yellow and red, halved: Cherry tomatoes add sweetness, acidity, and a pop of color to the dish.
  • 1 cup tortellini, uncooked: Tortellini are small, ring-shaped pasta filled with cheese or meat. They add heartiness and a comforting element to the dish.

Instructions

Image Credit: Davin Eberhardt

Now, let’s prepare a delicious one-pan meal of Pesto Chicken Tortellini with Veggies:

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the sliced chicken thighs with salt, then add them to the skillet along with ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked and slightly browned.
  2. Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind. Add the trimmed asparagus to the skillet, season generously with salt, and add the remaining ¼ cup of sun-dried tomatoes. Cook for 5-10 minutes, or until the asparagus is tender-crisp. Transfer the cooked asparagus to a serving plate.
  3. While the asparagus is cooking, cook the tortellini according to the package directions. Drain and set aside.
  4. Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly and cook over low-medium heat for 1-2 minutes, or until heated through. Remove from heat.
  5. Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine. If desired, add more pesto for extra flavor. Season with additional salt if needed. Finally, arrange the chicken, cherry tomatoes, and tortellini on the serving plate with the asparagus and enjoy!

Serving Suggestions

Complement your Pesto Chicken Tortellini and Veggies experience with these delectable pairings:

  • Garlic Bread: The garlicky, buttery flavor of garlic bread complements the richness of the pesto and creates a satisfying contrast to the fresh vegetables.
  • Caesar Salad: A classic Caesar salad with its crisp romaine lettuce, crunchy croutons, and tangy dressing provides a refreshing counterpoint to the hearty pasta dish.
  • Caprese Salad: The combination of fresh mozzarella, juicy tomatoes, and fragrant basil echoes the flavors of the pesto, creating a harmonious pairing.
  • Roasted Vegetables: Roasting a medley of vegetables like zucchini, bell peppers, and onions brings out their natural sweetness and adds depth to the meal.

So, put down the takeout menu and give this One-Pan Pesto Chicken Tortellini and Veggies dish a try. It’s a quick, easy, healthy, and budget-friendly meal that’s perfect for busy weeknights or lazy weekends.

Pesto Chicken Tortellini and Veggies

Pesto Chicken Tortellini and Veggies is a one-pan Mediterranean-inspired dish featuring succulent chicken, fresh vegetables, and plump tortellini tossed in a fragrant basil pesto sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 37 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 413 kcal

Equipment

  • 1 Large skillet
  • 1 Pot (for cooking tortellini)
  • 1 Cutting board
  • 1 Knife

Ingredients
  

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

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the sliced chicken thighs with salt, then add them to the skillet along with ¼ cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, turning the chicken occasionally, until fully cooked and slightly browned.
  • Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind. Add the trimmed asparagus to the skillet, season generously with salt, and add the remaining ¼ cup of sun-dried tomatoes. Cook for 5-10 minutes, or until the asparagus is tender-crisp. Transfer the cooked asparagus to a serving plate.
  • While the asparagus is cooking, cook the tortellini according to the package directions. Drain and set aside.
  • Return the cooked chicken to the skillet and add the basil pesto. Stir to coat the chicken evenly and cook over low-medium heat for 1-2 minutes, or until heated through. Remove from heat.
  • Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine. If desired, add more pesto for extra flavor. Season with additional salt if needed. Finally, arrange the chicken, cherry tomatoes, and tortellini on the serving plate with the asparagus and enjoy!

Nutrition

Calories: 413kcalCarbohydrates: 26gProtein: 35gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 79mgSodium: 342mgPotassium: 1211mgFiber: 6gSugar: 9gVitamin A: 1472IUVitamin C: 20mgCalcium: 117mgIron: 6mg
Keyword basil chicken tortellini, chicken tortellini
Tried this recipe?Let us know how it was!

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davin
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.