Description
A quick, colorful, and flavor-packed weeknight dinner! This Pesto Chicken with Tortellini and Veggies brings together juicy chicken thighs, cheesy tortellini, and vibrant vegetables, all tossed in aromatic basil pesto. It’s a one-skillet meal that’s as comforting as it is impressive.
Ingredients
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2 tablespoons olive oil
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1 lb boneless, skinless chicken thighs, sliced into strips
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Salt, to taste
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½ cup sun-dried tomatoes, drained of oil and chopped
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1 lb asparagus, ends trimmed and halved
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¼ cup basil pesto (or more, to taste)
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1 cup cherry tomatoes (yellow and red), halved
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1 cup tortellini, uncooked
Instructions
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Cook tortellini according to package directions. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, and cook until browned and fully cooked (6–8 minutes).
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Add chopped sun-dried tomatoes and asparagus. Cook for 3–4 minutes until asparagus is just tender.
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Add cherry tomatoes and cooked tortellini to the skillet. Stir gently to combine.
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Add pesto and toss everything until evenly coated.
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Remove from heat and serve warm. Garnish with extra pesto if desired.
Notes
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Substitute chicken breast for a leaner option.
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Add a splash of cream or reserved pasta water for a saucier finish.
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Try spinach or mushroom tortellini for a fun twist!
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Perfect for meal prep—keeps well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg