Introduction: Ready for a Vibrant, Flavorful One-Pan Meal?
Craving a quick, colorful dish that’s bursting with fresh flavors? Pesto Chicken Tortellini and Veggies is the perfect solution! This one-skillet recipe combines juicy chicken thighs, cheesy tortellini, crisp asparagus, and sweet cherry tomatoes, all coated in a fragrant basil pesto. Ready in about 30 minutes, it’s ideal for weeknight dinners, meal prep, or impressing guests with minimal effort. With its savory, herbaceous taste and vibrant veggies, this dish is sure to become a go-to favorite. Let’s fire up the skillet and get cooking!
Overview: Why Pesto Chicken Tortellini and Veggies Is a Must-Try
This dish is a delightful mix of tender chicken, pillowy tortellini, and fresh vegetables, all tied together with the bold, nutty flavor of basil pesto. It’s beginner-friendly, requires just one skillet for easy cleanup, and delivers a balanced meal with protein, carbs, and veggies. With a prep time of 10 minutes and a total time of about 30 minutes, it’s perfect for busy evenings or casual gatherings. Plus, it’s highly customizable to suit your pantry or dietary preferences.
- Time Requirement: 10 minutes active prep, 20 minutes cooking (total: ~30 minutes).
- Difficulty Level: Easy—great for beginners or quick family meals.
- Why It’s Special: The combination of creamy pesto, juicy chicken, and fresh veggies creates a restaurant-quality dish that’s simple to make at home.
Essential Ingredients: What You’ll Need for Pesto Chicken Tortellini and Veggies
This recipe uses fresh and flavorful ingredients to create a vibrant, satisfying dish. Each component is key to building its bold taste and varied textures. Here’s the list, with why each matters and substitution ideas.
- Olive Oil (2 tablespoons): For cooking and flavor.
- Why it’s important: Prevents sticking and adds richness to the chicken and veggies.
- Substitutions: Use avocado oil, vegetable oil, or melted butter.
- Chicken Thighs (1 lb, boneless, skinless, sliced into strips): The protein star.
- Why it’s important: Juicy, flavorful thighs absorb the pesto and cook quickly.
- Substitutions: Use chicken breasts, turkey cutlets, or tofu for a vegetarian option.
- Salt (to taste): Enhances flavors.
- Why it’s important: Seasons the chicken and veggies to bring out their natural taste.
- Substitutions: Use sea salt, kosher salt, or a pinch of garlic salt for extra flavor.
- Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Add tangy, umami depth.
- Why it’s important: Provide a sweet-tart, chewy contrast to the fresh veggies.
- Substitutions: Use fresh cherry tomatoes, roasted red peppers, or olives.
- Asparagus (1 lb, ends trimmed, cut in half): Adds crisp, green freshness.
- Why it’s important: Brings a tender-crisp texture and vibrant color to the dish.
- Substitutions: Use green beans, broccoli, or zucchini.
- Basil Pesto (¼ cup, or more to taste): The flavor star.
- Why it’s important: Coats the dish with a nutty, herbaceous, and cheesy flavor.
- Substitutions: Use store-bought or homemade spinach pesto, arugula pesto, or a vegan pesto.
- Cherry Tomatoes (1 cup, yellow and red, halved): Add juicy sweetness.
- Why it’s important: Provide bursts of fresh flavor and a pop of color.
- Substitutions: Use grape tomatoes, diced Roma tomatoes, or skip for a simpler dish.
- Tortellini (1 cup, uncooked): The hearty, cheesy base.
- Why it’s important: Adds a satisfying, cheesy bite that pairs perfectly with pesto.
- Substitutions: Use ravioli, gnocchi, or gluten-free tortellini. For low-carb, try zucchini noodles.
Pro Tip: Use store-bought pesto for convenience, or make your own for a fresher, customizable flavor (blend basil, Parmesan, pine nuts, garlic, olive oil, and a pinch of salt).
Step-by-Step Instructions: How to Make Pesto Chicken Tortellini and Veggies
This one-skillet recipe is quick, straightforward, and delivers bold, fresh flavors. Follow these steps, with tips for success.
- Cook the Chicken:
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season 1 lb sliced chicken thighs with salt, then add to the skillet along with ¼ cup chopped sun-dried tomatoes. Cook for 5–10 minutes, turning chicken strips a couple of times, until fully cooked (internal temperature of 165°F/74°C).
- Remove chicken and sun-dried tomatoes to a plate, leaving the oil in the skillet.
- Tip: Use a meat thermometer for accuracy. Slice chicken thinly for faster cooking.
- Cook the Asparagus:
- In the same skillet, add 1 lb asparagus (ends trimmed, cut in half) and ¼ cup chopped sun-dried tomatoes. Season generously with salt.
- Cook on medium heat for 5–10 minutes, stirring occasionally, until asparagus is tender but still crisp.
- Remove asparagus to a serving plate.
- Tip: Don’t overcook the asparagus—it should retain a slight bite for texture.
- Cook the Tortellini:
- Bring a pot of salted water to a boil and cook 1 cup tortellini according to package instructions (usually 2–5 minutes for fresh or 7–10 minutes for dried). Drain well.
- Tip: Reserve ¼ cup pasta water to thin the pesto sauce if needed.
- Combine Chicken and Pesto:
- Return the cooked chicken and sun-dried tomatoes to the skillet. Add ¼ cup basil pesto and stir to coat. Cook on low-medium heat for 1–2 minutes to reheat the chicken.
- Remove from heat.
- Tip: Add more pesto (or a splash of pasta water) if you want a saucier dish.
- Assemble the Dish:
- Add the cooked tortellini and 1 cup halved cherry tomatoes to the skillet with the chicken. Stir gently to combine.
- Taste and season with additional salt or pesto, if needed.
- Transfer the chicken, tortellini, and cherry tomatoes to the serving plate with the asparagus.
- Tip: Toss gently to keep the tortellini intact and evenly coated.
- Serve:
- Serve warm for the best flavor, garnished with extra pesto or a sprinkle of Parmesan, if desired.
- Tip: Serve in a large platter or individual bowls to show off the colorful veggies and tortellini.
Cooking Tip: Use a large skillet to ensure enough space for tossing all ingredients. Cook the tortellini while the chicken or asparagus is cooking to save time.
Assembly: Serving Your Pesto Chicken Tortellini and Veggies with Style
Your dish is ready to impress! Here’s how to present and serve it for maximum flavor and appeal.
- Serve It Up: Serve warm to enjoy the creamy pesto and tender tortellini at their best.
- Plate with Flair: Arrange on a large platter or in shallow bowls to showcase the vibrant asparagus, cherry tomatoes, and golden chicken. Drizzle with extra pesto or sprinkle with Parmesan for a gourmet touch.
- Presentation Tip: The colorful veggies and cheesy tortellini make this dish a visual stunner—garnish generously for a fresh, inviting look.
- Serving Suggestion: Pair with a glass of white wine (like Pinot Grigio), sparkling water with lemon, or crusty bread to soak up the pesto.
Pro Tip: For a dinner party, serve family-style with extra pesto and Parmesan on the side for guests to customize.
Storage and Make-Ahead Tips: Keeping Your Dish Fresh
This dish is great for meal prep or leftovers. Here’s how to store and reheat it properly.
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 3–4 days.
- For longer storage, freeze for up to 1 month (though tortellini texture may soften). Thaw in the fridge overnight before reheating.
- Tip: Store extra pesto separately to maintain freshness.
- Re-Serving:
- Reheat in a skillet over medium heat for 5–7 minutes with a splash of water or broth to revive the sauce. Alternatively, microwave for 1–2 minutes, stirring halfway.
- Tip: Add a drizzle of fresh olive oil or extra pesto after reheating to refresh flavors.
- Make-Ahead Tips:
- Cook the chicken and asparagus up to 2 days in advance and refrigerate.
- Cook tortellini and chop veggies a day ahead; store separately in the fridge.
- Tip: Assemble just before serving to keep the cherry tomatoes and tortellini fresh.
Pro Tip: Make extra pesto and store in the fridge for up to a week—use it for sandwiches, salads, or another pasta dish.
Recipe Variations: Get Creative with Your Pesto Chicken Tortellini and Veggies
This dish is super versatile—here are some fun ways to switch it up!
- Spicy Pesto Pasta: Add a pinch of red pepper flakes or diced chili with the chicken for a spicy kick.
- Creamy Pesto Pasta: Stir in ¼ cup heavy cream or cream cheese with the pesto for a richer sauce.
- Veggie-Packed Pasta: Add mushrooms, spinach, or bell peppers for extra color and nutrition.
- Vegan Pesto Pasta: Swap chicken for tofu or chickpeas, use vegan tortellini, and vegan pesto.
- Mediterranean Twist: Add feta cheese, olives, or artichoke hearts for a Mediterranean flair.
- Low-Carb Pasta: Replace tortellini with zucchini noodles or cauliflower rice for a lighter option.
Experiment Tip: Try different tortellini fillings (cheese, spinach, or mushroom) or use a different pesto like sun-dried tomato or arugula for a flavor twist.
Homemade Basil Pesto Recipe (Optional)
Want to make your own basil pesto? Here’s a quick recipe for a super flavorful, creamy pesto:
- Ingredients: 2 cups fresh basil leaves, ½ cup grated Parmesan, ⅓ cup pine nuts, 2 garlic cloves, ½ cup olive oil, juice of ½ lemon, salt to taste.
- Instructions: Blend all ingredients in a food processor until smooth, adding olive oil gradually. Adjust seasoning. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.
- Tip: Toast pine nuts for extra nuttiness, or swap for walnuts or almonds to save cost.
Conclusion: Savor Your Pesto Chicken Tortellini and Veggies!
You’ve just created a Pesto Chicken Tortellini and Veggies dish that’s vibrant, flavorful, and perfect for any night of the week! This one-skillet meal is ideal for busy evenings, family dinners, or meal prep, delivering bold pesto goodness with minimal cleanup. With juicy chicken, cheesy tortellini, and fresh veggies, every bite is a delight. Play with veggies, pesto, or tortellini types to make it your own. Serve it up, garnish with extra pesto, and enjoy the deliciousness—you’ve earned it! Share your creations in the comments or on social media. Happy cooking!
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Pesto Chicken Tortellini and Veggies
Description
Craving a quick, colorful dish that’s bursting with fresh flavors? Pesto Chicken Tortellini and Veggies is the perfect solution! This one-skillet recipe combines juicy chicken thighs, cheesy tortellini, crisp asparagus, and sweet cherry tomatoes, all coated in a fragrant basil pesto.
Ingredients
This recipe uses fresh and flavorful ingredients to create a vibrant, satisfying dish. Each component is key to building its bold taste and varied textures. Here’s the list, with why each matters and substitution ideas.
- Olive Oil (2 tablespoons): For cooking and flavor.
- Why it’s important: Prevents sticking and adds richness to the chicken and veggies.
- Substitutions: Use avocado oil, vegetable oil, or melted butter.
- Chicken Thighs (1 lb, boneless, skinless, sliced into strips): The protein star.
- Why it’s important: Juicy, flavorful thighs absorb the pesto and cook quickly.
- Substitutions: Use chicken breasts, turkey cutlets, or tofu for a vegetarian option.
- Salt (to taste): Enhances flavors.
- Why it’s important: Seasons the chicken and veggies to bring out their natural taste.
- Substitutions: Use sea salt, kosher salt, or a pinch of garlic salt for extra flavor.
- Sun-Dried Tomatoes (½ cup, drained of oil, chopped): Add tangy, umami depth.
- Why it’s important: Provide a sweet-tart, chewy contrast to the fresh veggies.
- Substitutions: Use fresh cherry tomatoes, roasted red peppers, or olives.
- Asparagus (1 lb, ends trimmed, cut in half): Adds crisp, green freshness.
- Why it’s important: Brings a tender-crisp texture and vibrant color to the dish.
- Substitutions: Use green beans, broccoli, or zucchini.
- Basil Pesto (¼ cup, or more to taste): The flavor star.
- Why it’s important: Coats the dish with a nutty, herbaceous, and cheesy flavor.
- Substitutions: Use store-bought or homemade spinach pesto, arugula pesto, or a vegan pesto.
- Cherry Tomatoes (1 cup, yellow and red, halved): Add juicy sweetness.
- Why it’s important: Provide bursts of fresh flavor and a pop of color.
- Substitutions: Use grape tomatoes, diced Roma tomatoes, or skip for a simpler dish.
- Tortellini (1 cup, uncooked): The hearty, cheesy base.
- Why it’s important: Adds a satisfying, cheesy bite that pairs perfectly with pesto.
- Substitutions: Use ravioli, gnocchi, or gluten-free tortellini. For low-carb, try zucchini noodles.
Pro Tip: Use store-bought pesto for convenience, or make your own for a fresher, customizable flavor (blend basil, Parmesan, pine nuts, garlic, olive oil, and a pinch of salt).
Instructions
- Cook the Chicken:
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season 1 lb sliced chicken thighs with salt, then add to the skillet along with ¼ cup chopped sun-dried tomatoes. Cook for 5–10 minutes, turning chicken strips a couple of times, until fully cooked (internal temperature of 165°F/74°C).
- Remove chicken and sun-dried tomatoes to a plate, leaving the oil in the skillet.
- Tip: Use a meat thermometer for accuracy. Slice chicken thinly for faster cooking.
- Cook the Asparagus:
- In the same skillet, add 1 lb asparagus (ends trimmed, cut in half) and ¼ cup chopped sun-dried tomatoes. Season generously with salt.
- Cook on medium heat for 5–10 minutes, stirring occasionally, until asparagus is tender but still crisp.
- Remove asparagus to a serving plate.
- Tip: Don’t overcook the asparagus—it should retain a slight bite for texture.
- Cook the Tortellini:
- Bring a pot of salted water to a boil and cook 1 cup tortellini according to package instructions (usually 2–5 minutes for fresh or 7–10 minutes for dried). Drain well.
- Tip: Reserve ¼ cup pasta water to thin the pesto sauce if needed.
- Combine Chicken and Pesto:
- Return the cooked chicken and sun-dried tomatoes to the skillet. Add ¼ cup basil pesto and stir to coat. Cook on low-medium heat for 1–2 minutes to reheat the chicken.
- Remove from heat.
- Tip: Add more pesto (or a splash of pasta water) if you want a saucier dish.
- Assemble the Dish:
- Add the cooked tortellini and 1 cup halved cherry tomatoes to the skillet with the chicken. Stir gently to combine.
- Taste and season with additional salt or pesto, if needed.
- Transfer the chicken, tortellini, and cherry tomatoes to the serving plate with the asparagus.
- Tip: Toss gently to keep the tortellini intact and evenly coated.
- Serve:
- Serve warm for the best flavor, garnished with extra pesto or a sprinkle of Parmesan, if desired.
- Tip: Serve in a large platter or individual bowls to show off the colorful veggies and tortellini.
Cooking Tip: Use a large skillet to ensure enough space for tossing all ingredients. Cook the tortellini while the chicken or asparagus is cooking to save time.
FAQs: Your Pesto Chicken Tortellini and Veggies Questions Answered
Q: Can kids help make this dish?
A: Yes! Kids can toss the tortellini, stir in the pesto, or add veggies. Supervise when using the skillet or knives.
Q: How long does it take to make this dish?
A: Active prep takes about 10 minutes, cooking takes 20 minutes (total: ~30 minutes).
Q: Are there health benefits to this dish?
A: Chicken provides protein, asparagus and tomatoes offer vitamins and fiber. Use whole wheat tortellini or less pesto for a lighter option, and enjoy in moderation.
Q: Can I use frozen tortellini or veggies?
A: Yes! Cook frozen tortellini per package instructions. Use fresh or frozen asparagus (thaw and pat dry to avoid excess water).
Q: How do I store leftovers?
A: Refrigerate in an airtight container for 3–4 days or freeze for 1 month.
Q: What if I don’t have sun-dried tomatoes?
A: Use fresh cherry tomatoes, roasted red peppers, or olives for a similar tangy flavor.
Q: Can I make it vegetarian?
A: Yes! Swap chicken for tofu, chickpeas, or extra veggies, and use cheese-filled or vegan tortellini.