Easy Pesto Chicken Tortellini and Veggies Recipe

There’s something about the smell of fresh basil hitting a hot pan that turns a regular Tuesday into something special. Pesto Chicken Tortellini and Veggies is one of those wonderfully easy dinners that looks impressive but comes together in about 20 minutestender chicken, plump tortellini, and crisp veggies all coated in that bright, garlicky green sauce.

I started making this back in 2019 when I needed something that felt indulgent but kept my family on track with healthier eating. My daughter took one bite and said, “Wait, this is good for us?” The key is cooking the chicken in the same pan you’ll toss everything init picks up all those browned bits and makes the sauce cling beautifully. After testing it probably thirty times over the years, I’ve learned that using cheese tortellini (not the frozen kind that tastes like cardboard) makes all the difference.

Olivia Farnsworth

Easy Pesto Chicken Tortellini and Veggies Recipe

Enjoy a vibrant Mediterranean-inspired dish with this Easy Pesto Chicken Tortellini and Veggies recipe. Tender chicken thighs and colorful veggies like asparagus and cherry tomatoes come together, all coated in flavorful basil pesto for a quick and satisfying meal.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 517

Ingredients Method Notes

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

Method

 

1. Warm the olive oil in a large skillet over medium heat.
2. Sprinkle salt on the chicken strips and add them along with a quarter cup of chopped sun-dried tomatoes to the skillet. Cook for 5 to 10 minutes, turning the chicken occasionally until fully cooked.
3. Transfer the chicken and sun-dried tomatoes out of the skillet, leaving the cooking oil inside.
4. Add the trimmed and halved asparagus to the skillet, season generously with salt, and include another quarter cup of sun-dried tomatoes. Cook on medium heat for 5 to 10 minutes until the asparagus is tender. Then remove to a serving dish.
5. Prepare the tortellini according to the package instructions and drain well.
6. Return the cooked chicken to the skillet and mix in the basil pesto. Stir to coat the chicken evenly and warm over low-medium heat for 1 to 2 minutes. Remove from heat.
7. Add the cooked tortellini and the halved cherry tomatoes into the skillet with the chicken. Stir everything gently to combine. Add extra pesto if desired.
8. Taste and adjust salt as needed.
9. Serve the chicken, tomatoes, and tortellini on a plate alongside the cooked asparagus.

Notes

• Feel free to increase the amount of basil pesto for a more intense flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Why You’ll Love This Recipe

This is one of those dinners that feels like a restaurant splurge but comes together in your own kitchen with minimal fuss. Everything cooks in one skillet, which means less cleanup and more time to actually sit down with your family.

• Quick and colorful: Bright cherry tomatoes, tender asparagus, and golden sun-dried tomatoes make every bite feel special.
• Balanced and satisfying: You get lean protein, fresh veggies, and just enough pasta to feel cozy without weighing you down.
• Customizable: Use store-bought pesto on a busy night or make your own when you have a few extra minutes.
• Family-approved: Even picky eaters love how the basil pesto coats everything in that garlicky, herby goodness.

Key Ingredients You’ll Need

The beauty of this dish is how simple the ingredient list iseverything you need is easy to find at your regular grocery store. Here’s what makes it work:

• Chicken thighs: These stay juicy and tender, even if you cook them a minute or two longer than planned. Boneless and skinless keep things easy.
• Tortellini: Look for fresh or refrigerated cheese tortellinithey cook faster and taste better than the frozen kind.
• Basil pesto: The star of the show. A good-quality jarred version works beautifully, or you can make it fresh if you’re feeling inspired.
• Sun-dried tomatoes: These add a sweet, tangy depth that makes the whole dish sing. Make sure to drain them well.
• Asparagus and cherry tomatoes: Fresh, crisp veggies that bring color and a bit of sweetness to balance the richness of the pesto.

How to Make Pesto Chicken Tortellini and Veggies

The magic here is cooking everything in stages in the same skillet. You build flavor as you go, and each ingredient gets its moment to shine without overcrowding the pan.

Start by heating olive oil in a large skillet and cooking the sliced chicken thighs with sun-dried tomatoes until the chicken is golden and cooked through. Remove them, leaving the flavorful oil behind. Next, add the asparagus and more sun-dried tomatoes to the same pan, letting them cook until tender and slightly caramelized. While that’s happening, boil your tortellini according to the package directions.

Once everything’s cooked, bring the chicken back to the skillet and toss it with basil pesto until it’s glossy and fragrant. Then add the drained tortellini and halved cherry tomatoes. Give it all a good stir so the pesto coats every piece. Plate it alongside the asparagus, and you’ve got a dinner that looks like you spent an hour on it.

Tips and Tweaks

Pro Tip: Don’t skip seasoning the chicken and asparagus with salt as you cook them. It builds flavor at every stage instead of trying to fix it all at the end.

If your asparagus is on the thicker side, slice the stalks in half lengthwise before cutting them into piecesthey’ll cook faster and more evenly. You can also swap in green beans or zucchini if that’s what you have on hand. And if you love extra pesto (I always do), stir in an extra tablespoon or two at the end for a creamier, more indulgent sauce.

Serving and Storage

This dish is best served warm, straight from the skillet, with a sprinkle of Parmesan or a handful of fresh basil leaves on top if you have them. It pairs beautifully with a simple green salad or a slice of crusty bread to soak up any extra pesto.

Leftovers keep well in an airtight container in the fridge for up to three days. The tortellini will absorb some of the sauce as it sits, so when you reheat, add a splash of olive oil or a spoonful of extra pesto to bring it back to life. I like to warm it gently in a skillet over medium-low heat, stirring often, so everything heats evenly without drying out.

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FAQs (Pesto Chicken Tortellini and Veggies)

You’ll love how this Pesto Chicken Tortellini and Veggies comes together in about twenty minutes with layers of flavor you’d expect from something far more complicated. The chicken stays tender, the tortellini soaks up all that garlicky pesto, and those bright veggies add just the right amount of color and crunch. It’s the kind of dinner that feels indulgent without being heavyperfect for a Tuesday night or when you’re craving something cozy and nourishing at the same time.

If you want to stretch this recipe, toss in extra veggies like spinach or zucchini toward the end. A squeeze of fresh lemon brightens everything up beautifully. And here’s a trick I learned from my grandmother’s kitchen: save a little pasta water before you drain the tortellini, then use it to loosen the pesto if things get too thick. Leftovers reheat wonderfully with just a drizzle of olive oil and a gentle stir in a warm skillet.

I’d love to see how yours turns outtag me with your photos or tell me what veggies you used! Did you grow up with basil pesto nights, or is this a new favorite for your table? Either way, save this one for the next time you need dinner to feel special without all the fuss. It’s the kind of recipe you’ll come back to again and again, and your family will be so glad you did.