Name: Pesto Chicken Tortellini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken thighs, sliced; Salt to taste; 1/2 cup sun-dried tomatoes, chopped; 1 pound asparagus, trimmed and halved; 1/4 cup basil pesto; 1 cup cherry tomatoes, halved; 1 cup uncooked tortellini

Jump to Recipe

If you love bold flavors and easy weeknight meals, Pesto Chicken Tortellini deserves a spot on your dinner table. This dish combines tender chicken, pillowy tortellini, and vibrant vegetables coated in fragrant basil pesto. It comes together quickly in one skillet, which makes cleanup simple and stress-free. Better still, the balance of protein, pasta, and vegetables creates a satisfying Mediterranean-inspired meal that feels both comforting and fresh. Whether you cook for family or guests, this recipe delivers rich flavor, color, and texture in every bite.

Story

I first started making Pesto Chicken Tortellini on busy evenings when I wanted something hearty without spending hours in the kitchen. The idea came from loving Mediterranean flavors but needing a faster approach. By pairing chicken with tortellini and vegetables, everything cooks efficiently while still tasting intentional and special. Over time, this recipe became a reliable favorite because it works as a bold One Pan Pasta option that feels complete on its own. When asparagus comes into season, I reach for it often, since it pairs beautifully with pesto. Every time I cook Pesto Chicken Tortellini, the skillet fills with color, aroma, and comfort.

Ingredients

This recipe relies on simple, fresh ingredients that cook quickly and complement each other naturally. The combination creates a balanced Chicken Veggie Skillet with plenty of texture and flavor.

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, sliced into strips
Salt, to taste
½ cup sun-dried tomatoes, drained and chopped
1 pound asparagus, ends trimmed and cut in half
¼ cup basil pesto, plus more if desired
1 cup yellow and red cherry tomatoes, halved
1 cup uncooked tortellini

Step-by-Step Instructions

Preparing the Ingredients

Start by trimming the asparagus and slicing the chicken into even strips so it cooks uniformly. Chop the sun-dried tomatoes and halve the cherry tomatoes, keeping them ready near the stove. Measure the pesto and tortellini ahead of time. This preparation keeps the cooking process smooth and prevents overcooking once the skillet heats up.

Cooking Instructions

Heat olive oil in a large skillet over medium heat. Add the chicken strips, season them with salt, and scatter in half of the sun-dried tomatoes. Cook for several minutes, turning the chicken occasionally, until it cooks through. Remove the chicken and tomatoes, leaving the oil behind. Add the asparagus and remaining sun-dried tomatoes, season again with salt, and cook until tender. Meanwhile, boil the tortellini according to package directions and drain well. Return the chicken to the skillet, stir in the pesto, and warm gently. Finally, fold in the cooked tortellini and cherry tomatoes, stirring until everything combines evenly.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cooking the chicken on high heat, since it can dry out quickly. Instead, maintain medium heat and turn the pieces often. Also, do not overcook the asparagus. It should stay tender with a slight bite, which keeps the dish lively and fresh. Adding pesto over high heat can dull its flavor, so always lower the heat before stirring it in.

Pro Tips for Better Flavor

For deeper flavor, season lightly at each stage instead of all at once. Use good-quality pesto with visible basil and olive oil for the best results. If you enjoy richer pasta, add an extra spoonful of pesto right before serving. This dish also works beautifully as an Asparagus Chicken skillet with a Mediterranean feel.

Serving and Storage

How to Serve

Serve Pesto Chicken Tortellini warm, straight from the skillet. A simple green salad or crusty bread pairs well without overpowering the dish. Because it already includes vegetables and protein, it stands strong as a complete Mediterranean Dinner.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to keep the pasta from drying out. The flavors continue to blend, making leftovers just as enjoyable.

Conclusion

This Pesto Chicken Tortellini recipe proves that fast meals can still feel thoughtful and satisfying. With tender chicken, vibrant vegetables, and comforting tortellini, it brings Mediterranean flavor to your table without complication. Try it once, and it will likely become part of your regular dinner rotation.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast works well if sliced evenly and cooked gently. Just keep a close eye on it, since breast meat cooks faster and can dry out more easily.

Can I make this dish ahead of time?

You can prepare the components in advance, then combine them shortly before serving. This approach keeps the vegetables vibrant and the pasta tender.

What vegetables can I substitute for asparagus?

Broccoli, zucchini, or green beans make great substitutes. Choose vegetables that cook quickly so the timing stays consistent.