If you’re craving a meal that bursts with vibrant colors, fresh flavors, and satisfying heartiness, the Pesto Chicken Tortellini with Veggies Recipe is your new go-to. This dish brilliantly combines tender chicken, flavorful pesto, tender-crisp asparagus, sun-dried tomatoes, and cheesy tortellini for a perfect harmony of taste and texture. Whether you’re cooking for your family or friends, this recipe brings a delightful Italian-inspired twist to your dinner table that’s incredibly easy to prepare and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing the Pesto Chicken Tortellini with Veggies Recipe to life, and the beauty of this dish is how straightforward yet thoughtfully chosen each component is. Every ingredient plays its part, from the juicy chicken adding protein and richness to the bright veggies providing fresh crunch and color, all tied together with the aromatic punch of basil pesto.
- 2 tablespoons olive oil: Ensures your chicken cooks beautifully without sticking, adding a subtle fruity note.
- 1 lb chicken thighs, boneless and skinless, sliced into strips: This cut stays tender and juicy, perfect for absorbing all those vibrant flavors.
- Salt, to taste: Simple but essential, it enhances all the flavors in your dish.
- ½ cup sun-dried tomatoes, drained of oil, chopped: Packed with intense, sweet-tart flavor that deepens the overall taste.
- 1 lb asparagus, ends trimmed, cut in half: Adds lively green color and a pleasant snap that balances the softness of the pasta.
- 1 cup cherry tomatoes, yellow and red, halved: Delivers bursts of juiciness and a touch of natural sweetness.
- ¼ cup basil pesto, or more to taste: The signature herbaceous sauce that ties all the ingredients together with creamy, garlicky goodness.
- 1 cup tortellini, uncooked: Cheese-filled pasta that provides a comforting, chewy base to this vibrant dish.
How to Make Pesto Chicken Tortellini with Veggies Recipe
Step 1: Prepare the Chicken
Start by heating olive oil in a large skillet over medium heat—that lovely sizzle is the signal that you’re on the right track. Next, add the seasoned chicken thighs and sun-dried tomatoes. The chicken strips will take about 5 to 10 minutes to cook through, becoming golden and juicy while soaking up the intense sweetness from those sun-dried tomatoes. This step lays a robust and flavorful foundation for your dish.
Step 2: Cook the Veggies
Using the same skillet is not only efficient but also lets you keep all those savory bits that stick to the bottom, which are full of concentrated flavor. Toss in the asparagus and any remaining sun-dried tomatoes, sautéing them for about 5 to 10 minutes until the asparagus is tender but still vibrant and crisp. Then, transfer them to a plate to keep warm for later layering in the recipe.
Step 3: Cook the Tortellini
While the veggies are cooking, prepare your tortellini according to the package instructions. This usually only takes a few minutes as fresh tortellini cooks quickly. Once perfectly tender, drain the pasta and set it aside. This pasta brings a delightful stuffed-cheese surprise in every bite.
Step 4: Combine
Return the cooked chicken to the skillet, then stir in the basil pesto. Warming the pesto gently with the chicken enhances its flavor without losing that bright, fresh basil essence. Next, add the cooked tortellini and the halved cherry tomatoes. Mix everything together carefully so the pesto fully coats the pasta and chicken while the tomatoes remain fresh and vibrant, creating a beautiful medley of tastes and textures in every forkful.
Step 5: Serve
Give the dish a final taste and adjust salt or add a bit more pesto if you want an extra punch of that herby goodness. Plate the chicken, veggies, and tortellini together, so every serving has a perfect balance of protein, pasta, and garden-fresh veggies. This step is all about bringing everything together for the ultimate dinner experience.
How to Serve Pesto Chicken Tortellini with Veggies Recipe
Garnishes
Some fresh torn basil leaves or a light sprinkle of grated Parmesan cheese on top will elevate the dish further. A drizzle of high-quality olive oil or a squeeze of lemon juice can also add a bright finishing touch that wakes up all the flavors.
Side Dishes
Serve this dish with a crisp green salad tossed with a lemon vinaigrette to contrast the creamy pasta. A warm crusty bread is another winner here, perfect for mopping up every last bit of pesto and tomato juices on the plate.
Creative Ways to Present
For a delightful presentation, serve the tortellini and chicken over a bed of lightly sautéed kale or baby spinach to boost the nutrition and add color contrast. Alternatively, arrange everything in a large family-style bowl that invites sharing, making mealtime a warm and communal affair.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pesto Chicken Tortellini with Veggies Recipe in an airtight container in the refrigerator for up to three days. This meal reheats nicely while maintaining its flavorful punch, making it a fantastic option for next-day lunches or quick dinners.
Freezing
Although pasta dishes with pesto don’t always freeze perfectly due to texture changes, you can freeze this dish if needed. Place it in a freezer-safe container and consume within one month for best flavor. Thaw it overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, warm the leftovers in a skillet over medium-low heat, stirring occasionally. If the mixture seems dry, add a splash of water or broth to help maintain a creamy consistency. Avoid the microwave for reheating if possible, to preserve the fresh flavors and textures.
FAQs
Can I use other types of chicken for this recipe?
Absolutely! While chicken thighs are recommended for their juiciness, boneless, skinless chicken breasts can be used as a leaner alternative. Just keep an eye on cooking time to avoid drying out the meat.
Is it necessary to use fresh basil pesto?
Fresh basil pesto gives the best flavor punch and vibrant color in this recipe, but store-bought pesto works well too, especially if you choose a high-quality variety. Feel free to adjust the amount to suit your taste.
What type of tortellini should I choose?
Cheese-filled tortellini is ideal for this dish, offering a creamy texture that complements the savory chicken and bright veggies beautifully. You can also try spinach or mushroom-filled versions for a different twist.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and add extra sun-dried tomatoes or your favorite veggies such as mushrooms or zucchini. The pesto and tortellini still create a satisfying, flavorful meal.
How can I add more protein if I want to bulk it up?
In addition to the chicken, you can toss in some cooked chickpeas or top with toasted pine nuts for extra protein and a delightful crunch that enhances the dish’s texture.
Final Thoughts
The Pesto Chicken Tortellini with Veggies Recipe is a brilliant example of how simple ingredients combined thoughtfully can create an extraordinary meal. It’s colorful, comforting, and packed with flavor that feels both fresh and indulgent. I encourage you to give this recipe a try—it’s sure to become a favorite that you’ll want to make again and again, whether for weeknight dinners or casual get-togethers with friends.
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Pesto Chicken Tortellini with Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Pesto Chicken Tortellini and Veggies recipe is a flavorful and balanced meal that combines tender chicken thighs, vibrant asparagus and cherry tomatoes, savory sun-dried tomatoes, fresh basil pesto, and cheesy tortellini. Cooked together in one skillet, it’s a quick and delicious dish perfect for a hearty weeknight dinner.
Ingredients
Chicken and Veggies
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- ½ cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta
- 1 cup uncooked tortellini
- ¼ cup basil pesto (or more to taste)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken thighs along with the chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
- Cook the Veggies: In the same skillet, add the asparagus and the remaining sun-dried tomatoes. Sauté for 5-10 minutes until the asparagus is tender but still crisp. Once cooked, remove the vegetables from the skillet and place them on a plate.
- Cook the Tortellini: Prepare the tortellini according to the package instructions, typically boiling in salted water until tender. Drain well.
- Combine: Return the cooked chicken to the skillet and stir in the basil pesto. Heat gently until the pesto is warmed through. Add the cooked tortellini and halved cherry tomatoes to the skillet, stirring to combine all ingredients evenly.
- Serve: Taste and adjust seasoning with salt if needed. Serve the pesto chicken, veggies, and tortellini warm, plated together for a colorful and satisfying meal.
Notes
- Use chicken thighs for juicier, more flavorful meat. Chicken breast can be substituted but may require less cooking time.
- Fresh basil pesto can be used in place of store-bought for a brighter flavor.
- Sun-dried tomatoes add a sweet and tangy depth; make sure to drain excess oil to avoid greasiness.
- The asparagus should be cooked until tender yet crisp to maintain texture and nutrients.
- For a vegetarian version, omit the chicken and increase the veggies or add plant-based protein.
- Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
