Pesto Chicken Tortellini and Veggies - healthy, easy Mediterranean-style dinner. Sliced boneless, skinless chicken thighs are cooked with sun-dried tomatoes in olive oil. Then, cooked chicken is combined with asparagus, cherry tomatoes, tortellini, and basil pesto!
Pesto chicken tortellini:
- Quick and healthy recipe. This recipe uses 2 of my favorite ingredients: basil pesto and tortellini - and you can buy both in most grocery stores. Which makes this recipe a healthy choice for a quick weeknight dinner. Especially when you don't have that much time to cook. Just buy some tortellini and basil pesto (plus chicken and veggies) in the store, and make this pesto chicken tortellini with veggies in 30 minutes!
- Packed with veggies. This easy chicken dish has lots of colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
- Well-balanced meal. This chicken tortellini recipe has veggies, healthy oils (olive oil and basil pesto), protein (chicken), and a moderate amount of carbs (tortellini). A good balance of various ingredients.
- Mediterranean-style recipe. Everything is generously smothered with basil pesto and olive oil, and this recipe has lots of vegetables - perfect for the Mediterranean diet.
How to make chicken tortellini with veggies:
1) Add 1 pound of sliced skinless and boneless chicken thighs (seasoned with salt), 2 tablespoons olive oil, and ¼ cup of sun-dried tomatoes to a large skillet.
2) Cook on medium heat for 5-10 minutes, until the chicken is completely cooked through.
3) Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in.
4) Add 1 pound of asparagus (ends trimmed), seasoned with salt, ¼ cup of sun-dried tomatoes to the same skillet.
5) Cook on medium heat for 5-10 minutes until the asparagus is cooked through.
6) Cook 1 cup tortellini according to the package instructions, drain.
7) In the same skillet combine cooked chicken, cooked asparagus, cooked tortellini, and halved cherry tomatoes.
8) Mix everything with ¼ cup of basil pesto on low-medium heat until the chicken is reheated, 1 or 2 minutes.
Other chicken tortellini recipes:
Pesto Chicken Tortellini and Veggies
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- salt
- ½ cup sun-dried tomatoes drained of oil, chopped
- 1 lb asparagus ends trimmed, cut in half
- ¼ cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
Instructions
- In a large skillet heat 2 tablespoons olive oil on medium heat.
- Add sliced chicken thighs (seasoned with salt), ¼ cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.
- Remove the chicken and the sun-dried from the skillet, leaving the oil in.
- Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet.
- Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.
- Cook tortellini according to the package instructions, drain.
- Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.
- Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.
- Season with more salt if needed.
- Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.
- Want to make basil pesto from scratch? Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Do you have any video of that?
Unfortunately, I don't but more new videos are coming shortly to my website!
Made this for dinner tonight and it was a great spring meal!!! I swapped out the chicken for shrimp, added some frozen peas and added a few cloves of chopped garlic. This meal came together so easily and with minimal effort. I will definitely be adding this to my regular rotation! Thanks for sharing a great recipe!
I’m so happy to hear that, Tamara! 🙂 And your shrimp + peas + garlic combo sounds incredible! Love that you made it your own and still found it easy and fresh—perfect for spring! Thrilled it’s going into your regular rotation! 🙂
This was so delicious. I was tired of making the same thing so I searched spring dinner recipes and this popped up. I ended up making this on the blackstone instead of using a skillet. It turned out amazing and my family loved it! Definitely making this again!
Esther, I’m so happy you loved it! I love that this recipe helped shake up your dinner routine! I’m thrilled it’s a repeat for your family! 🙂
I had some chicken sausage that needed used, but otherwise I followed your recipe and it was delicious. I'm sure it's delicious with the chicken bites, too, which I'll definitely do as well, but seriously, so good. It's also good room temp/from the fridge the next day for long.
Excellent recipe, as all of Julia’s recipes. I altered this recipe using broccoli (chopped small) and mushrooms. It was sooo good!.
Julia, your recipes are great. Whenever I tell my husband I’m cooking a Julia recipe, he can’t wait to eat. Thank you for sharing all these recipes. Not only are they delicious, but healthy too. Thank you!!!
OMG, Lorraine, thank you for this fantastic review - it made my day! 🙂 🙂