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
2 tablespoons olive oil
1 lb boneless, skinless chicken thighs, sliced into strips
Salt, to taste
½ cup sun-dried tomatoes, drained of oil and chopped
1 lb asparagus, ends trimmed and halved
¼ cup basil pesto (or more, to taste)
1 cup cherry tomatoes (yellow and red), halved
1 cup tortellini, uncooked
Instructions
Cook tortellini according to package directions. Drain and set aside.
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).
Add chopped sun-dried tomatoes and asparagus. Cook for 3–4 minutes until asparagus is just tender.
Add cherry tomatoes and cooked tortellini to the skillet. Stir gently to combine.
Add pesto and toss everything until evenly coated.
Remove from heat and serve warm. Garnish with extra pesto if desired.
Notes
Substitute chicken breast for a leaner option.
Add a splash of cream or reserved pasta water for a saucier finish.
Try spinach or mushroom tortellini for a fun twist!
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