Pesto Chicken Tortellini Dish

This vibrant pesto chicken tortellini combines tender chicken thighs with colorful vegetables and cheese-filled pasta, all tossed in aromatic basil pesto. The Mediterranean-inspired dish creates a perfect balance of flavors and textures while offering a complete meal in one skillet.

I first made this dish during a particularly hectic week when I needed something quick yet impressive for unexpected dinner guests. The combination of colors and flavors earned so many compliments that it's now my go-to recipe whenever I want to serve something special without spending hours in the kitchen.

Ingredients

• Chicken thighs: boneless and skinless that stay tender and juicy throughout cooking
• Sun-dried tomatoes: for intense concentrated tomato flavor that pairs perfectly with the pesto
• Fresh asparagus: adds a bright spring flavor and satisfying texture
• Basil pesto: brings together all the flavors with its aromatic herb profile
• Cherry tomatoes: both yellow and red for bursts of sweetness and visual appeal
• Cheese tortellini: adding richness and making the dish more substantial

Step-by-Step Instructions

Cook the chicken and sun-dried tomatoes:

Heat olive oil in a large skillet over medium heat. Season chicken thigh strips with salt and add to the skillet along with chopped sun-dried tomatoes. Cook thoroughly for 5-10 minutes, turning occasionally until chicken is completely cooked through. The sun-dried tomatoes will infuse the oil with their rich flavor while the chicken cooks. Once done, remove chicken and tomatoes from the skillet but keep the flavorful oil.

Prepare the asparagus:

Add trimmed asparagus pieces and the remaining sun-dried tomatoes to the same skillet with the infused oil. Season generously with salt and cook for 5-10 minutes until asparagus is tender yet still slightly crisp. The asparagus will absorb the sun-dried tomato flavor from the oil. Transfer the cooked asparagus to a serving plate.

Cook the tortellini:

While the asparagus cooks, prepare the tortellini according to package instructions in a separate pot. This typically takes about 7-9 minutes in boiling water. Drain well when finished.

Combine with pesto:

Return the cooked chicken and sun-dried tomatoes to the skillet. Add the basil pesto and stir gently to coat everything evenly. Cook on low-medium heat just until the chicken is reheated, about 1-2 minutes. Be careful not to overcook at this stage.

Bring everything together:

Remove the skillet from heat. Add the drained tortellini and halved cherry tomatoes to the skillet with the pesto-coated chicken. Gently stir to combine all ingredients. Add more pesto if desired for a stronger flavor. Season with additional salt if needed.

Serve with style:

Arrange the chicken, tortellini and cherry tomato mixture on the serving plate alongside the cooked asparagus for a beautiful presentation that highlights all the colorful components.

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You Must Know

The sun-dried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power when I accidentally doubled the amount one evening. That "mistake" created such a depth of flavor that I've never gone back to the original quantity. My family now judges all my pasta dishes against this "happy accident" version.

Make It Your Own

This recipe welcomes adaptations based on what's in your pantry. Replace asparagus with broccoli, green beans, or zucchini when asparagus isn't in season. The key is maintaining a similar texture profile to complement the tender chicken and pasta.

Storage and Meal Prep

This pesto chicken tortellini stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making it an excellent meal prep option. When reheating, add a splash of chicken broth or water to loosen the sauce if it seems too thick.

Seasonal Variations

Transform this dish throughout the year by incorporating seasonal vegetables. In summer, add fresh corn kernels and zucchini. Fall brings opportunities for butternut squash and kale. Winter versions work beautifully with roasted bell peppers and spinach. The pesto base complements almost any vegetable combination.

Serving Suggestions

Pair this colorful dish with a simple arugula salad dressed with lemon juice and olive oil for a complete meal. A crusty artisan bread makes an excellent addition for soaking up the extra pesto sauce. For a special touch, offer freshly grated Parmesan cheese at the table to sprinkle over individual servings.

Common Queries

→ Can I use pre-cooked chicken?

Yes, you can use pre-cooked chicken to save time. Simply add it during the pesto step to coat and reheat.

→ Can I substitute basil pesto with another sauce?

Absolutely! Try sun-dried tomato pesto, creamy alfredo, or even a garlic butter sauce for a variation.

→ What type of tortellini works best?

Cheese-filled tortellini pairs beautifully with the pesto and veggies, but you can also use spinach or mushroom-filled tortellini.

→ How do I make it vegetarian?

Skip the chicken and add more veggies like zucchini, bell peppers, or mushrooms for a vegetarian option.

→ Can I add more vegetables?

Yes, feel free to add vegetables like bell peppers, baby spinach, or peas to enhance the dish further.