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).

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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.