“`html
If you’re searching for a vibrant, comfort-filled dish that’s bursting with flavor and color, the Pesto Chicken Tortellini with Veggies Recipe should be at the top of your list. This delightful meal perfectly balances tender chicken, cheesy tortellini, and a medley of fresh vegetables all coated in luscious basil pesto. It’s a quick and easy recipe that transforms simple ingredients into a truly satisfying plate that feels both fresh and indulgent, making it a favorite for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
Getting the ingredients just right is the first step to pulling off the Pesto Chicken Tortellini with Veggies Recipe. Each component plays a crucial role—whether it’s adding richness, freshness, or the perfect bite-size texture. Here’s what you’ll want to have on hand:
- Olive oil: The base for sautéing, it brings a subtle fruity flavor and helps everything cook beautifully.
- Chicken thighs, boneless and skinless: Juicy and tender, sliced into strips for quick cooking and flavorful bites.
- Salt: Essential for seasoning and bringing out all the other flavors in the dish.
- Sun-dried tomatoes: Packed with concentrated tomato sweetness and a chewy texture that pairs perfectly with pesto.
- Asparagus: Adds a fresh crunch and vibrant green color to brighten the plate.
- Cherry tomatoes (yellow and red): Bursting with juicy sweetness, they add gorgeous color contrast and a pop of freshness.
- Tortellini, uncooked: Cheese-filled and tender, providing a comforting, pillow-like texture.
- Basil pesto: The hero sauce delivering a fragrant, herbaceous creaminess that binds all ingredients together.
How to Make Pesto Chicken Tortellini with Veggies Recipe
Step 1: Cook the Chicken and Sun-Dried Tomatoes
Start by heating olive oil in a large skillet over medium heat. Toss in the sliced chicken thighs seasoned with salt, along with half a cup of chopped sun-dried tomatoes. This step infuses the chicken with rich tomato flavor while ensuring it cooks until juicy and tender. Stir occasionally, letting the chicken brown nicely on the outside, then remove once it’s cooked through. The sun-dried tomatoes that cooked alongside add bursts of chewy sweetness that complement the savory chicken perfectly.
Step 2: Sauté the Asparagus
Next, keep the flavorful oil in the skillet and add your trimmed and halved asparagus. Give it a good sprinkle of salt and if you love a bit more of that tomato punch, toss in extra chopped sun-dried tomatoes. Cook until the asparagus turns tender yet still crisp, preserving its fresh bite and bright color. This simple sauté brings a lovely contrast both in texture and taste to the creamy tortellini.
Step 3: Prepare the Tortellini
While the veggies cook, prepare your tortellini according to package instructions. Make sure to drain it well, setting it aside so it can join the party in the skillet shortly. Tender pillows of cheese-filled pasta are a comfort-food dream that makes this dish feel indulgent without any fuss.
Step 4: Combine Chicken with Pesto
Return the cooked chicken and sun-dried tomatoes to the skillet. Stir in a quarter cup of basil pesto, coating the chicken evenly and warming everything through on low-medium heat. This step allows the fresh, herbal pesto to soak into every bite of chicken, marrying the flavors beautifully without overpowering the other ingredients.
Step 5: Add Tortellini and Cherry Tomatoes
Finally, toss in the cooked tortellini and halved cherry tomatoes. Gently stir everything together, adding more pesto if you prefer it saucier, and adjust salt to your liking. The cherry tomatoes add a juicy burst and a stunning color contrast that makes the dish inviting and lively.
Step 6: Plate with Asparagus and Serve
Transfer the vibrant mixture of chicken, tortellini, and tomatoes onto the serving plate alongside the tender asparagus spears. Serve warm and prepare to delight in the harmonious flavors and textures that make the Pesto Chicken Tortellini with Veggies Recipe such a standout meal.
How to Serve Pesto Chicken Tortellini with Veggies Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few torn basil leaves on top can elevate the Pesto Chicken Tortellini with Veggies Recipe with a fresh, cheesy, and aromatic touch. A drizzle of good-quality olive oil right before serving adds a lovely sheen and richness that ties it all together.
Side Dishes
This dish is wonderfully filling on its own, but serving it alongside a crisp green salad or some crusty garlic bread can add freshness and crunch to round out your meal. A light vinaigrette on the side complements the pesto’s herbaceous flavor without overpowering it.
Creative Ways to Present
For a casual dinner, serve it family-style in a large colorful bowl to showcase all the vibrant veggies. If you’re hosting friends, plate individual portions garnished with microgreens or edible flowers to impress and delight your guests visually as well as in flavor.
Make Ahead and Storage
Storing Leftovers
The Pesto Chicken Tortellini with Veggies Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and prevent the pesto from drying out. Give it a gentle stir before reheating to refresh the flavors.
Freezing
This dish freezes well if you want to prep in advance. Portion it into freezer-safe containers and freeze for up to one month. Note that fresh vegetables like asparagus might lose some of their texture after freezing, but the overall flavor remains delicious.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave using medium power. Adding a splash of water or extra pesto can help revive the saucy consistency and keep the tortellini moist and flavorful.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, though thighs tend to stay juicier and more tender during cooking. If using breasts, just be careful not to overcook them to prevent dryness.
What kind of tortellini is best?
Cheese-filled tortellini is classic here, but you can try spinach or mushroom-filled varieties to add a new twist. Just stick to fresh or refrigerated tortellini for the best texture.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and increase the amount of veggies or add cooked mushrooms or tofu for extra protein. The basil pesto and sun-dried tomatoes will keep the dish flavorful and satisfying.
Is sun-dried tomato oil necessary?
Not at all. Using sun-dried tomatoes drained of oil keeps the dish from becoming too greasy and lets you control the olive oil amount separately for cooking.
How spicy is this dish?
This is a mild, family-friendly recipe. If you love a little heat, consider adding crushed red pepper flakes when cooking the chicken or a pinch on top as a garnish.
Final Thoughts
There’s something truly special about the Pesto Chicken Tortellini with Veggies Recipe that makes it feel like a treat every time you make it. The bright veggies, tender chicken, creamy cheese pockets, and vibrant pesto all come together in perfect harmony. Whether you’re cooking for family or impressing friends, this dish is sure to bring smiles and satisfied appetites. Give it a go—you’re going to love how easy, colorful, and downright delicious it is!
“`
Print
Pesto Chicken Tortellini with Veggies Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
This vibrant Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs, fresh asparagus, cherry tomatoes, and cheesy tortellini, all tossed in fragrant basil pesto for a colorful, flavorful, and satisfying meal perfect for weeknight dinners.
Ingredients
Proteins
- 1 lb chicken thighs, boneless and skinless, sliced into strips
Vegetables
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
Pantry
- 2 tablespoons olive oil
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
- Salt, to taste
Instructions
- Cook the chicken and sun-dried tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup of chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally and turning the chicken until fully cooked through.
- Remove chicken mixture: Take the chicken and sun-dried tomatoes out of the skillet, leaving the oil behind in the pan for cooking the vegetables.
- Cook asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and optionally add an extra 1/4 cup of sun-dried tomatoes. Cook over medium heat for 5-10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Prepare tortellini: While the vegetables cook, prepare the tortellini according to the package instructions. Drain and set aside.
- Warm chicken with pesto: Return the cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup of basil pesto and stir to coat the chicken, heating over low to medium heat for 1-2 minutes until warmed through. Remove from heat.
- Combine tortellini and tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, add more pesto if desired, and adjust salt to taste.
- Serve: Transfer the chicken, cherry tomato, and tortellini mixture to the serving plate with asparagus. Serve warm and enjoy this colorful, flavorful meal!
Notes
- You can substitute chicken thighs with chicken breasts for a leaner option.
- Use store-bought basil pesto or make your own for fresher flavor.
- Add extra vegetables like spinach or zucchini for more variety.
- Adjust pesto quantity to taste for more or less herbaceous flavor.
- Ensure tortellini is cooked al dente to prevent mushiness when combined with other ingredients.
