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
Scale
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
