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Pesto Chicken Tortellini and Veggies

Chicken tortellini smothered in basil pesto and paired with tender asparagus, cherry tomatoes, and sun-dried tomatoes. A Mediterranean-style dinner that’s vibrant, easy, and packed with flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 517
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb chicken thighs, boneless and skinless, sliced into strips
  • salt, to taste
  • 1/2 cup sun-dried tomatoes, drained of oil, chopped
  • 1 lb asparagus, ends trimmed, cut in half
  • 1/4 cup basil pesto (or more as desired)
  • 1 cup cherry tomatoes, red and yellow, halved
  • 1 cup tortellini, uncooked

Equipment

  • Large Skillet
  • serving plate
  • pot for boiling tortellini
  • colander for draining pasta
  • Knife for slicing chicken and veggies
  • Cutting Board

Method
 

  1. In a large skillet, heat 2 tablespoons olive oil on medium heat.
  2. Add sliced chicken (seasoned with salt) and 1/4 cup chopped sun-dried tomatoes. Cook for 5–10 minutes, turning occasionally, until chicken is fully cooked.
  3. Remove chicken and tomatoes from skillet, leaving oil behind.
  4. Add asparagus to the skillet, season with salt, and cook for 5–10 minutes until tender. Remove asparagus to a serving plate.
  5. Cook tortellini according to package directions. Drain.
  6. Return chicken to skillet and add basil pesto. Stir to coat and reheat for 1–2 minutes on low-medium heat. Remove from heat.
  7. Add cooked tortellini and halved cherry tomatoes to the skillet. Stir everything to combine. Add more pesto and salt if needed.
  8. Transfer chicken, tomatoes, and tortellini to the serving plate with asparagus. Serve warm.

Notes

Want to make pesto from scratch? Try a creamy homemade version in just 20 minutes. You can also substitute chicken thighs with chicken breast, and use frozen tortellini if needed. Season generously with salt throughout for best flavor.