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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.
My family doesn't care for asparagus, is there a substitute you would recommend?
Try zucchini.
Just made this dish for a group of 5, cooked everything seperate to speed up cook time, chicken/sun dried tomatos tortellini on the go boiling and asperigus in a seperate pan. I had a few helpers chopping tomatoes and asperigus while I made the pesto. This took 25 minutes from start (with frozen chicken) to sitting down eating. It was AMAZING!! We ate every last crumb, thank u!!
You're very welcome! Sounds like you were quite efficient with your cooking strategy! 🙂 So glad you liked it and thank you for stopping by and leaving a comment!
I made this tonight! It was a HUGE hit with my picky eaters!! I have a very small kitchen so I love the fact that I can keep reusing the same pan!
Thank you!!
You're very welcome! So glad your family enjoyed it!
This is delicious! It was a big hit with my family. Once the asparagus was doneI just added back the chicken, cooked tortellini, and remaining ingredients to the pan to finish it.
Thank you, Jennifer, for stopping by and leaving a comment. I am glad your family enjoyed the recipe!
Winner winner chicken dinner. My family and I absolutely LOVE this dish.
So happy to hear this! 🙂
I made this last night, SO delicious!! I roasted the asparagus and cherry tomatoes in the oven at 400 for about 20 minutes or so. (drizzled with olive oil, salt & pepper) Absolutely amazing - roasting the veggies really added to the dish! This is definitely going on my repeat list!! Thanks!
I made this today. It was so easy and fast. My family enjoyed it very much!
not a one pan dinner, the tortellini is cooked separately in boiling water according to the package directions
This was delicious! Wish you had nutritional value and calorie count included though.
Thank you! I am glad you liked it!
This was a winner!!! Delicious and easy peasy to put together!!
So glad you liked it! 🙂
This was very good!
So happy to hear that! 🙂
I made this last nite was so delicious my family couldn't get enough of it
This was so yummy! I bought a pesto that I hate, so I didn't end up using it. I substituted italian dressing and added garlic and crushed red pepper to the dish. I loved how colorful and delicious this was. It goes in the definite make again recipes!
Can you make this in a crockpot?
This doesn't look like it would work in the crock pot because there's not enough liquid. I'm trying this recipe tonight on the stovetop, looks delicious.
Chicken and veggies are one of my favorite combos, put that along with being a one-pan recipe... Boom, you win my heart.