Go Back

Pesto Chicken with Tortellini and Veggies

A creamy and vibrant dish that combines chicken, cheese-filled tortellini, and fresh veggies, making it a family-friendly meal that's quick to prepare and enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, skinless chicken thighs Sliced
  • 1/2 cup Sun-dried tomatoes Chopped
  • 2 tbsp Olive oil For cooking
  • 1 cup Asparagus Cut into pieces
  • 1 cup Cherry tomatoes Halved
  • 1 package Tortellini Cheese-filled, cooked according to package instructions
  • 1/2 cup Basil pesto Store-bought or homemade

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add sliced chicken thighs and cook until browned.
  3. Stir in sun-dried tomatoes and cook for a few more minutes.
  4. In a separate pot, cook tortellini according to package instructions.
  5. Add asparagus and cherry tomatoes to the skillet, cooking until tender.
  6. Combine cooked tortellini with the chicken and vegetables in the skillet.
  7. Stir in basil pesto and mix until everything is well coated.
  8. Serve warm and enjoy!

Notes

For best flavor, use homemade pesto if possible. Can be paired with a crispy side salad or garlic bread. Store leftovers in an airtight container for up to 3-4 days, and reheat with a splash of olive oil.