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Pesto Chicken Tortellini and Veggies with asparagus, cherry tomatoes, and basil pesto in a bowl

Pesto Chicken Tortellini and Veggies

Emily Wilson
Pesto Chicken Tortellini and Veggies is a vibrant 30 minute Mediterranean-style dinner made with tender chicken, cheese tortellini, asparagus, cherry tomatoes, and basil pesto. This balanced one-skillet meal is packed with protein, fresh vegetables, and bold flavor, making it perfect for busy weeknights or easy meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 520 kcal

Equipment

  • Large Skillet
  • Medium Pot
  • Colander
  • Cutting Board
  • Sharp knife

Ingredients
  

Protein

  • 1 pound boneless skinless chicken thighs sliced into strips

Pasta

  • 10 ounces cheese tortellini fresh or refrigerated

Vegetables

  • 1 pound asparagus trimmed and cut in half
  • 1 cup cherry tomatoes halved
  • 1/2 cup sun dried tomatoes drained and chopped

Sauce and Seasoning

  • 1/3 cup basil pesto plus more to taste
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon black pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Reserve 1/4 cup of pasta water before draining, then set aside.
  • Heat olive oil in a large skillet over medium heat. Add sliced chicken thighs, season with half the salt and black pepper, and cook for 7 to 9 minutes until golden and fully cooked through to 165°F.
  • Add half of the sun dried tomatoes during the last 2 minutes of cooking. Remove chicken from the skillet and set aside, leaving the oil in the pan.
  • Add asparagus to the same skillet and season with remaining salt. Cook for 4 to 6 minutes until bright green and tender but still slightly crisp.
  • Return chicken to the skillet. Add cooked tortellini, cherry tomatoes, remaining sun dried tomatoes, and basil pesto. Stir gently to combine.
  • Add a splash of reserved pasta water if needed to loosen the sauce. Cook for 1 to 2 minutes until everything is heated through. Adjust seasoning and serve warm.

Notes

Do not overcook the tortellini as it will continue warming in the skillet. Reserve pasta water to help create a silky pesto coating. For a variation, substitute cheese ravioli to make pesto chicken ravioli and veggies. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts:
.Calories: 520 kcal 
.Carbohydrates: 35 g 
.Protein: 30 g 
.Total Fat: 30 g 
.Saturated Fat: 7 g 
.Cholesterol: 120 mg 
.Sodium: 400 mg 
.Potassium: 900 mg 
.Fiber: 5 g 
.Sugar: 8 g 
.Vitamin A: 1500 IU 
.Vitamin C: 20 mg 
.Calcium: 120 mg 
.Iron: 5 mg