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 1/4 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, 1/4 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 1/4 cup of basil pesto on low-medium heat until the chicken is reheated, 1 or 2 minutes.
Other chicken tortellini recipes:
Chicken Tortellini smothered with basil pesto and served with lots of veggies. Mediterranean style dinner packed with colorful vegetables: red and yellow grape tomatoes, asparagus, and sun-dried tomatoes.
- 2 tablespoons olive oil
- 1 lb chicken thighs boneless and skinless, sliced into strips
- salt
- 1/2 cup sun-dried tomatoes drained of oil, chopped
- 1 lb asparagus ends trimmed, cut in half
- 1/4 cup basil pesto or use more
- 1 cup cherry tomatoes yellow and red, halved
- 1 cup tortellini uncooked
In a large skillet heat 2 tablespoons olive oil on medium heat.
Add sliced chicken thighs (seasoned with salt), 1/4 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 1/4 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.
I made this tonight for the first time. Notice I said first time which implies it will be added to my favorite recipes. This meal is delicious! It’s easy to make which is a plus on a busy week night. The only change I made was to use Greek seasoning instead of salt when I cooked the chicken and again when I cooked the asparagus. Delish! Thank you for the recipe!
Ok…that was just AMAZING! My daughter is bummed there are no leftovers for tomorrow. Definitely going to make this for company by doing the prep work before they come. Excellent choice to make the tortellini the accent of the dish instead of the focus. Great recipe!
This was SO yummy! I felt like I was in an Italian restaurant! Been a long time since something was so tasty I didn’t want to quit eating it!
Kelly, thank you! So happy to read such wonderful feedback!
My husband and I have made this several times now. One time I forgot to get the basil pesto and subbed it out with some mid tomato sauce and it was super delish as well!! This has become a favorite for our family. It’s so great to find a recipe that even our boys enjoy and is healthy:) thanks so much…
April, you are very welcome! I am so glad your family has been enjoying this recipe! Thank you for your kind comment!
I truly was not expecting this dish to be as delicious as it was! It’s already included in “My Favorite Recipes” … thank you for sharing!
I am so happy to hear that! Thank you for stopping by and letting me know you enjoyed this recipe!
So good. My husband cut the asparagus into bite sized pieces and also added a few other spices. The results were amazing. Such a great dish. My 10 year old has added this to his favorite dinner list.
I am so glad to hear that! Slicing the asparagus into smaller pieces is a good idea! Thank you for stopping by and leaving such a kind comment.
What is the serving size
I am making this over the weekend. What other vegetables would work in this just t9 change it up once in awhile?
You could also use green beans or Brussels sprouts.
This recipe was quick and easy to make and tasted amazing! My kids loved it!
I am so happy you enjoyed this dish!