There’s something magic about tossing hot pasta with bright green pesto while tender chicken and crisp veggies steam in the pan. Pesto Chicken Tortellini and Veggies is that kind of dinnerfast, colorful, and full of texture you can’t stop twirling on your fork.
I developed this back in 2018 when I needed something that cooked in one pan but didn’t taste like it. The trick is adding the veggies at different times so nothing gets mushyzucchini last, always. After testing it through dozens of weeknight dinners (and over a decade writing recipes), I can promise it holds up even when you’re half-distracted by homework meltdowns.
This Pesto Chicken Tortellini and Veggies recipe offers a quick, flavorful dinner packed with fresh basil pesto, tender chicken, and vibrant Mediterranean vegetables. Perfect for busy nights, it combines colorful tomatoes, asparagus, and sun-dried tomatoes for a delicious family meal.
Ingredients
Scale
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
Warm olive oil in a large skillet over medium heat.
Add the salt-seasoned chicken strips and a quarter cup of chopped sun-dried tomatoes; cook for 5 to 10 minutes, turning the chicken occasionally until fully cooked.
Take out the chicken and sun-dried tomatoes, leaving the cooking oil in the pan.
Add the trimmed asparagus halves and season with salt, plus another quarter cup of sun-dried tomatoes; cook on medium heat for 5 to 10 minutes until tender, then transfer asparagus to a plate.
Prepare the tortellini following package directions and drain.
Return the cooked chicken to the skillet, mix in the basil pesto, and heat on low-medium for 1 to 2 minutes until warmed through, then remove from heat.
Add the cooked tortellini and halved cherry tomatoes to the skillet, stir everything together, and add extra pesto if you like.
Adjust seasoning with salt if necessary and serve the combined chicken, cherry tomatoes, and tortellini alongside the asparagus.
Prep Time:20 minutes
Cook Time:20 minutes
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean
Nutrition
Calories:517kcal
Sugar:9g
Sodium:387mg
Fat:34g
Saturated Fat:7g
Carbohydrates:26g
Fiber:5g
Protein:27g
Cholesterol:122mg
Why You’ll Love This Recipe
This is the kind of dinner that looks fancy but comes together in about 40 minutes, most of it hands-off. You’ll get golden chicken thighs, tender asparagus, and plump tortellini all coated in that bright, herby pesto we can’t get enough of.
One-pan friendly: Everything cooks in the same skillet, so cleanup is minimal and flavors layer beautifully.
Colorful and satisfying: Between the red and yellow cherry tomatoes, green asparagus, and golden sun-dried tomatoes, it’s a feast for the eyes and the fork.
Flexible timing: Cook the tortellini while the chicken rests, and everything comes together without stress.
Crowd-pleaser: Even picky eaters tend to love pasta, and the pesto ties everything together without being overpowering.
Key Ingredients You’ll Need
Here’s what makes Pesto Chicken Tortellini and Veggies so flavorful without a long ingredient list. Each one plays a role in building layers of Mediterranean brightness.
Chicken thighs: Boneless and skinless, they stay juicy and pick up the pesto beautifully. Breasts work too, but thighs are more forgiving if you’re multitasking.
Sun-dried tomatoes: Chopped and drained, they add a sweet, tangy punch. Split them between the chicken and asparagus for balance.
Asparagus: Trimmed and halved, it cooks fast and stays crisp-tender. No need to blanchjust season generously with salt.
Basil pesto: The heart of the dish. Start with ¼ cup, then add more at the end if you want it extra saucy.
Tortellini: Use any variety you lovecheese, spinach, or meat-filled all work. Just cook according to package directions.
Cherry tomatoes: Halved for color and a fresh pop. They go in raw at the end so they stay bright.
How to Make It Step-by-Step
The secret to keeping everything tender and flavorful is cooking each component separately in the same skillet, then bringing it all together at the end. Here’s the flow:
Step
What to Do
Time
1
Heat olive oil, cook chicken thighs and ¼ cup sun-dried tomatoes until chicken is cooked through
5-10 min
2
Remove chicken, add asparagus and remaining sun-dried tomatoes, cook until tender
5-10 min
3
Cook tortellini separately according to package directions, drain
~10 min
4
Return chicken to skillet, stir in basil pesto, heat 1-2 minutes
2 min
5
Add tortellini and halved cherry tomatoes, toss to combine, season with salt
1 min
6
Serve everything together on a platter with asparagus
Pro Tip: Don’t skip seasoning the asparagus generously with saltit makes all the difference in bringing out its natural sweetness.
Swaps and Tweaks That Work
One of the best things about this dish is how easy it is to adapt based on what’s in your fridge or what your family prefers. Here are some simple swaps that won’t throw off the balance:
Original Ingredient
Swap Option
Chicken thighs
Chicken breasts (slice thin), shrimp, or omit for vegetarian
Asparagus
Green beans, zucchini, or broccoli florets
Tortellini
Ravioli, penne, or bow-tie pasta
Basil pesto
Sun-dried tomato pesto or homemade pesto
Cherry tomatoes
Grape tomatoes or diced Roma tomatoes
Note: If you’re using a different veggie, just adjust the cook timesofter veggies like zucchini need only 3-4 minutes.
How to Serve and Store
Serve this warm, straight from the skillet or on a big platter for a family-style presentation. It’s filling on its own, but a side of crusty bread or a simple green salad makes it feel extra special.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. The pesto may darken slightly, but the flavor stays bright. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
Freezing: This dish is best fresh, but you can freeze the cooked chicken and pesto mixture separately for up to 2 months. Cook fresh tortellini and veggies when you’re ready to serve.
How I Finally Nailed My Pesto Chicken Tortellini and Veggies
This Pesto Chicken Tortellini and Veggies recipe took longer than I care to admit to get right. The first few rounds, the tortellini turned mushy or the pesto tasted flat. But after adjusting the timing and finding the right balance of garlic and basil, it finally came together into something I’m proud to share.
FAQs ( Pesto Chicken Tortellini and Veggies )
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works perfectly and is often more convenient. Add it directly to boiling water without thawing first. Cook for 1-2 minutes longer than fresh tortellini. The texture will be just as good as fresh once cooked.
What vegetables work best in this dish?
Bell peppers, zucchini, cherry tomatoes, and broccoli are excellent choices. They hold their shape well and complement the pesto flavors. Cut vegetables into similar sizes for even cooking. Avoid watery vegetables like cucumber or lettuce.
How do I prevent the chicken from drying out?
Cut chicken into uniform pieces for even cooking and don’t overcook it. Cook until internal temperature reaches 165F, then remove from heat immediately. Let the residual heat from the pasta and sauce finish the cooking process when you combine everything.
Can I make this meal ahead of time?
This dish is best served fresh, but you can prep ingredients beforehand. Cook chicken and chop vegetables up to 2 days ahead. Store separately in the refrigerator. Cook tortellini and combine everything just before serving for best texture.
What type of pesto should I use?
Traditional basil pesto works wonderfully, but sun-dried tomato or spinach pesto add interesting flavor variations. Store-bought is convenient, but homemade pesto will give you the freshest taste. Use about 1/3 cup for every pound of tortellini.
You’ll love how this Pesto Chicken Tortellini and Veggies comes together in about 40 minutesgolden chicken, tender asparagus, and pasta coated in that bright, herbaceous pesto we all crave. The flavors layer beautifully in one skillet, and everything tastes fresh, colorful, and satisfying without fuss. It’s the kind of dinner that feels restaurant-special but cooks like a weeknight win.
If you want to stretch this into two meals, double the tortellini and add a little extra pesto at the endit reheats beautifully with a splash of pasta water. Try swapping in grilled zucchini or roasted red peppers if asparagus isn’t in season. A trick I learned: toss the drained tortellini with a drizzle of olive oil before adding it to the skillet so it doesn’t clump. It’s a small move that makes plating easier and keeps everything silky.
I’d love to see your versiontag me with your platter pics or tell me what veggie you snuck in. Did your family devour this as fast as mine does? Save this recipe for your next busy Monday, or share it with a friend who needs a reliable dinner win. Here’s to meals that bring everyone to the table with smiles.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
