Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe
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If you’re craving a vibrant, comforting, and utterly delicious meal that feels like a hug on a plate, the Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe is exactly what you need. This enchanting dish combines tender chicken strips, pillowy tortellini, and a rainbow of fresh vegetables all tossed in a luscious basil pesto that brings every bite alive. With its perfect balance of rich, tangy, and fresh flavors, this recipe is sure to become a new favorite in your weekly rotation.
Ingredients You’ll Need
What makes this recipe shine are the simple yet thoughtfully selected ingredients. Each one plays an essential role in building layers of flavor and texture—from the juicy sun-dried tomatoes that add a punch, to the crisp asparagus that brings a fresh bite, and the creamy pesto that ties everything together beautifully.
- Olive oil: The foundation for sautéing, it adds a smooth, fruity richness to the dish.
- Chicken thighs: Boneless and skinless, these provide juicy, tender protein that soaks up the pesto perfectly.
- Salt: Enhances every flavor, balancing the richness and bright notes.
- Sun-dried tomatoes: These add a sweet-tart tang and chewy texture, lifting the flavor beautifully.
- Asparagus: Fresh and crisp, they introduce a lovely crunch and a slight earthiness.
- Cherry tomatoes: Bursting with juiciness, these brighten the dish visually and flavor-wise.
- Basil pesto: The star sauce—herbaceous, garlicky, and creamy—that unites all ingredients.
- Tortellini: The soft, pillowy pasta that carries each flavor with comfort and heartiness.
How to Make Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe
Step 1: Prepare the Chicken and Sun-Dried Tomatoes
Start by heating olive oil in a large skillet over medium heat. Once hot, add the sliced chicken thighs seasoned with salt, along with the chopped sun-dried tomatoes. These tangy tomatoes infuse the chicken with their intense flavor while it cooks. Sauté for about 5 to 10 minutes until the chicken is cooked through and tender, making sure the pieces get a nice golden sear for extra flavor. This step builds the savory base of your dish.
Step 2: Cook the Asparagus
In the same skillet, without adding extra oil, toss in the trimmed and halved asparagus along with any remaining sun-dried tomatoes. Asparagus should become tender yet retain a slight bite, which usually takes 5 to 10 minutes. Their vibrant green color and fresh flavor will bring brightness and crunch to balance the richness of the chicken and pesto.
Step 3: Cook the Tortellini
While the vegetables are working their magic, cook the tortellini according to the package instructions. This usually means boiling in salted water until they’re tender and soft. Drain them well, ensuring no water dilutes the delicious sauce you’ll be mixing them with shortly.
Step 4: Combine Everything with Basil Pesto
Return the cooked chicken along with its flavorful juices to the skillet. Spoon in the basil pesto and gently warm it together with the chicken, letting those bold basil and garlic notes spread through the pan. Now add the cooked tortellini and fresh halved cherry tomatoes. The cherry tomatoes add a juicy pop and sweet freshness that contrasts perfectly with the pesto’s earthiness. Stir everything just enough to combine while keeping the cherry tomatoes intact.
How to Serve Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe
Garnishes
To elevate your Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe, consider garnishing with freshly grated Parmesan cheese or a scatter of toasted pine nuts for crunch. A sprinkle of freshly cracked black pepper and a few basil leaves can add a gorgeous fresh finish that makes the dish visually stunning and even more flavorful.
Side Dishes
Although this recipe stands proudly on its own, pairing it with a light mixed greens salad tossed with lemon vinaigrette or a slice of crusty garlic bread can round out your meal perfectly. These sides provide a refreshing counterpoint and soak up any extra pesto sauce left on the plate.
Creative Ways to Present
For a cozy dinner party or a weeknight treat, serve this dish in shallow bowls to showcase the colorful medley of vegetables nestled among the tortellini and chicken. Alternatively, try layering it in a clear glass serving dish to show off all the vibrant components or even stuff the mixture into roasted bell peppers for a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
This Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe lends itself well to leftovers. Store any uneaten portions in an airtight container and refrigerate for up to 3 days. The flavors will deepen, making each bite even more satisfying the next day.
Freezing
If you want to keep this delicious meal around for longer, you can freeze it for up to 2 months. Place cooled portions in freezer-safe containers, leaving a little headspace. To retain the best texture, it’s recommended to freeze without adding fresh cherry tomatoes until reheating.
Reheating
When it’s time to enjoy your leftovers, gently reheat in a skillet over medium-low heat to keep the chicken moist and the pesto fresh. Add a splash of water or broth if needed to loosen the sauce, and toss in fresh cherry tomatoes at the end so they stay bright and juicy.
FAQs
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto adds a wonderful personal touch, quality store-bought pesto works beautifully here and keeps the preparation quick and easy without sacrificing flavor.
Is it okay to substitute chicken breasts instead of thighs?
Yes, chicken breasts can be used if you prefer a leaner protein. Just be careful not to overcook them, as they tend to dry out faster than thighs.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and consider adding extra veggies like mushrooms or zucchini to keep it hearty and full of flavor alongside the tortellini and pesto.
What type of tortellini works best?
Cheese-filled tortellini is classic and complements the pesto wonderfully, but you can also use meat-filled varieties if you want a bit more substance in each bite.
How can I make this recipe spicier?
For a touch of heat, add crushed red pepper flakes when sautéing the chicken or sprinkle some on top before serving. A drizzle of spicy chili oil also pairs surprisingly well with the pesto.
Final Thoughts
This Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe is a soul-satisfying dish that effortlessly blends freshness and warmth in every forkful. Whether you’re cooking for family, friends, or a cozy night in, it brings a wonderful balance of textures and flavors that’s sure to delight. I wholeheartedly encourage you to try it soon, and watch how quickly it becomes a beloved classic in your kitchen.
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Pesto Chicken Tortellini with Sun-Dried Tomatoes, Asparagus, and Cherry Tomatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Pesto Chicken Tortellini recipe combining tender chicken thighs, fresh asparagus, sun-dried and cherry tomatoes, all tossed in aromatic basil pesto with cheesy tortellini. Ready in 40 minutes, this skillet-based dish is perfect for a quick, wholesome, and colorful weeknight dinner.
Ingredients
Proteins
- 1 lb boneless, skinless chicken thighs, sliced into strips
Vegetables
- ½ cup sun-dried tomatoes, drained of oil and chopped
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes, yellow and red, halved
Other
- 2 tablespoons olive oil
- ¼ cup basil pesto, or more to taste
- 1 cup uncooked tortellini
- Salt, to taste
Instructions
- Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Season the sliced chicken thighs with salt, then add them along with the chopped sun-dried tomatoes to the hot skillet. Cook for 5 to 10 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Cook the Veggies: In the same skillet, add the asparagus and any remaining sun-dried tomatoes. Cook them for another 5 to 10 minutes, stirring occasionally, until the asparagus is tender but still crisp. Once done, transfer the veggies to a plate and set aside.
- Cook the Tortellini: Meanwhile, cook the tortellini according to the package instructions, usually boiling in salted water until al dente. Drain the cooked tortellini well and set aside.
- Combine: Return the cooked chicken back to the skillet. Add the basil pesto and gently heat the mixture until warmed through. Then add the cooked tortellini and the halved cherry tomatoes. Stir everything together carefully to combine all the flavors evenly.
- Serve: Taste and adjust seasoning with additional salt if necessary. Serve the vibrant mixture of pesto-coated chicken, tortellini, and fresh veggies immediately for a delicious and balanced meal.
Notes
- Use fresh basil pesto for the best flavor, or make your own if preferred.
- Cherry tomatoes add a fresh burst; you can substitute with grape tomatoes if needed.
- For a creamier texture, add a splash of heavy cream with the pesto.
- Feel free to swap asparagus for green beans or zucchini if out of season.
- Ensure chicken is fully cooked for safety; internal temperature should reach 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
