Pesto Chicken Tortellini and Veggies: A Fresh and Flavorful Skillet Dinner

1. Introduction

Sometimes, the most satisfying meals are those that are both incredibly flavorful and wonderfully straightforward to prepare. This Pesto Chicken Tortellini and Veggies dish is a perfect example – a vibrant skillet creation that brings together tender chicken thighs, cheesy tortellini, crisp-tender vegetables, and the bright, herbaceous punch of pesto. It’s a quick and easy meal that feels fresh and comforting all at once, proving that delicious dinners don’t need to be complicated.

This dish is built on the simple yet powerful flavors of pesto, a classic Italian sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil.¹ By using store-bought or homemade pesto, you inject instant brightness and depth into the dish. Boneless, skinless chicken thighs, known for their flavor and tenderness, are cooked alongside sun-dried tomatoes, which provide concentrated sweet and tangy notes.

Asparagus adds a welcome crisp-tender texture and vibrant green color, while cherry tomatoes burst with freshness. Everything is brought together with cooked tortellini, those delightful little pasta pockets filled with cheesy goodness. This recipe utilizes a simple skillet method, cooking the ingredients in stages to ensure optimal texture for each component before tossing them all together with the pesto.² It’s a quick and flavorful way to enjoy pasta and protein, offering a different kind of comforting and adaptable dish compared to baked pasta dishes or creamy chicken recipes. Its focus on fresh ingredients and quick cooking shares a delicious commonality with other skillet meals.

2. Recipe Summary

Cuisine: Italian-Inspired / American

Difficulty Level: Easy

Total Preparation and Cooking Time: Approximately 20-25 minutes

Dietary Classification: Contains meat and dairy. Can be adapted to be Vegetarian or Vegan with substitutions. Contains gluten.

3. Equipment and Utensils

You’ll primarily need a large skillet and a pot for the tortellini:

• Large skillet: A skillet with ample surface area is needed to cook the chicken and vegetables in stages without overcrowding.
• Pot: A medium-sized pot for cooking the tortellini according to package directions.
• Colander: For draining the cooked tortellini.
• Measuring cups and spoons: For measuring olive oil, sun-dried tomatoes, pesto, and seasoning.
  • Measuring spoons (tablespoon): For olive oil and pesto.
  • Measuring cups (½ cup, ¼ cup, 1 cup): For sun-dried tomatoes, pesto (if measuring by volume), cherry tomatoes, and uncooked tortellini.
  • Measuring unit (pound): For chicken thighs.
• Sharp knife & cutting board: For slicing chicken thighs, trimming and cutting asparagus, halving cherry tomatoes, and chopping sun-dried tomatoes (if not pre-chopped).
• Spatula or wooden spoon: For stirring and turning ingredients in the skillet.
• Optional: Small bowl: For seasoning the chicken.
• Serving plate: To temporarily remove cooked ingredients from the skillet.

4. Serving Suggestions

Pesto Chicken Tortellini and Veggies is a complete and flavorful meal in a bowl.

• Plating: Serve generous portions of the mixture on serving plates, ensuring each plate gets a good mix of chicken, tortellini, asparagus, sun-dried tomatoes, and cherry tomatoes. The vibrant green from the pesto and asparagus, red from the tomatoes, and golden chicken make for an appealing presentation.
• Side Dish Ideas: This dish is substantial on its own. However, you could pair it with:
  • Crusty bread: Perfect for soaking up any extra pesto sauce.
  • A simple side salad: With a light vinaigrette for a fresh contrast.
• Complementary Side Dishes: Offer extra grated Parmesan cheese at the table for those who want to sprinkle more on top.
• Wine or Beverage Pairings:
  • For a refreshing pairing, iced tea or sparkling water with lemon would work well.
  • Wine: A crisp Sauvignon Blanc, an unoaked Chardonnay, or a light-bodied Pinot Grigio would complement the flavors of the pesto and chicken.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on an assumed 4 servings) and can vary significantly based on the specific brands and types of tortellini (cheese vs. meat filled), the fat content of the chicken thighs, the amount of olive oil and pesto used (oil and cheese content vary in pesto), and whether extra pesto or cheese is added for serving.

Detailed Nutritional Breakdown (Estimate per Serving):

• Calories: Approximately 500-700+ kcal (highly variable)
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 30-40g (primarily from tortellini, sun-dried tomatoes, and cherry tomatoes)
  • Protein: 30-40g (primarily from chicken and tortellini/cheese)
  • Fat: 25-40g (primarily from chicken thighs, olive oil, and pesto)
• Dietary Classification: Contains meat and dairy. Contains gluten (from tortellini). Can be adapted to be Vegetarian (substituting plant-based protein) or Vegan (substituting plant-based protein and vegan tortellini/pesto).
• Potential Health Benefits: Chicken thighs provide protein. Asparagus provides vitamins and fiber.³ Sun-dried tomatoes and cherry tomatoes offer vitamins and antioxidants.⁴ Pesto contains healthy fats from olive oil and potentially nuts/seeds.⁵ This dish provides a good balance of macronutrients.

6. Storage and Reheating

Pesto Chicken Tortellini and Veggies can be stored and reheated, though the texture of the asparagus is best when fresh.

• Proper Storage Instructions: Allow the dish to cool completely. Store in an airtight container in the refrigerator.
• Refrigeration Instructions: Store in the refrigerator for 3-4 days. The flavors will meld as it chills.
• Freezing Recommendations: Freezing is generally not recommended for this dish due to the tortellini (which can become mushy) and the asparagus (which can become soft) upon thawing and reheating. The pesto sauce itself can be frozen separately.
• Reheating Methods:
  • From Refrigerator: Reheat in a skillet over medium heat, stirring gently, until heated through. You can add a splash of water or broth if needed to loosen the sauce. Alternatively, reheat gently in the microwave. Avoid overheating, as this can make the chicken tough.

7. Expert Tips and Variations

Make your Pesto Chicken Tortellini and Veggies even more delicious with these expert tips and creative variations.

• Tips from Professional Chefs:
  • Cook ingredients in stages: As outlined in the instructions, cooking the chicken, then the asparagus, separately before combining ensures each component is cooked to the proper texture.
  • Don’t overcrowd the skillet: Cook the chicken in a single layer if possible for even browning. Cook asparagus in a single layer for even cooking and crispness.
  • Season generously with salt: Season the chicken and asparagus generously as they cook, as noted in the instructions. This builds flavor.
  • Don’t overcook the chicken: Cook chicken thighs until completely cooked through (no pink inside), but avoid overcooking, which can make them dry or tough. Slicing them into strips helps them cook quickly and evenly.
  • Cook asparagus until crisp-tender: Asparagus should be tender enough to eat easily but still have a slight bite. Overcooked asparagus becomes limp. The 5-10 minute range provides flexibility based on thickness.
  • Cook tortellini al dente: Cook tortellini according to package directions until al dente. Overcooked tortellini will become mushy when combined with the other ingredients.
  • Add pesto off the heat or on low heat: Adding pesto to the cooked chicken and tortellini off the heat or on very low heat, as instructed, helps preserve its fresh flavor and vibrant green color. High heat can dull the flavor and make the pesto turn brown.
  • Taste and adjust salt at the end: Taste the finished dish after everything is combined with pesto and adjust salt if needed, as noted in the instructions. Pesto can be salty, so it’s best to season at the end.
• Common Mistakes to Avoid:
  • Overcrowding the skillet: Leads to steaming instead of cooking/browning.
  • Overcooking the chicken: Results in dry chicken.
  • Overcooking the asparagus: Leads to limp asparagus.⁶
  • Overcooking the tortellini: Results in mushy pasta.
  • Cooking pesto over high heat: Dulls the flavor and color.
• Creative Recipe Variations:
  • Different protein: As suggested in the substitutions, use chunks of firm white fish or tofu for a pescatarian or vegetarian option. For a vegan version, use tofu or extra vegetables and vegan tortellini. Cubes of chicken breast can be used, but they may cook slightly faster than thighs and can dry out more easily; adjust cooking time accordingly.
  • Different vegetables: As suggested in the substitutions, swap asparagus, mushrooms, and bell peppers with zucchini, snap peas, broccoli florets, green beans, or chopped bell peppers. Add vegetables based on their cooking time – firmer vegetables first, softer ones later.
  • Add other tomatoes: While cherry tomatoes are great for bursting flavor, chopped Roma tomatoes could also be used.
  • Different tortellini filling: Use tortellini with different fillings like spinach and ricotta, mushroom, or even meat (if not vegetarian).
  • Add other herbs: Stir in some fresh chopped basil or parsley with the cherry tomatoes at the end for extra freshness.
  • Add nuts or seeds: A sprinkle of toasted pine nuts, walnuts, or pumpkin seeds over the finished dish would add crunch, echoing components often found in pesto or other Italian dishes.
  • Add a splash of lemon juice: A squeeze of fresh lemon juice over the finished dish can brighten the flavors further.
  • Creamier sauce: For a creamier sauce, you could stir in a tablespoon or two of heavy cream or a non-dairy cream alternative with the pesto at the end (ensure it’s warmed through gently).
  • Make homemade pesto: As noted in the recipe, if you want to make basil pesto from scratch, a recipe like the one linked would provide a flavorful and creamy option.

8. Ingredients Section

Gathering these ingredients is key to your quick and flavorful Pesto Chicken Tortellini and Veggies skillet meal.

• 2 tablespoons olive oil: For heating in the skillet and cooking the chicken and vegetables.
• 1 lb chicken thighs boneless and skinless, sliced into strips: Chicken thighs are recommended for their flavor and tenderness. Slice them into roughly ½ inch wide strips for quick and even cooking.
• salt: For seasoning the chicken and asparagus. Use kosher salt or sea salt.
• ½ cup sun-dried tomatoes drained of oil, chopped: Oil-packed sun-dried tomatoes provide concentrated sweet and tangy flavor. Drain them well and chop them. About 4-5 ounces.
• 1 lb asparagus ends trimmed, cut in half: Wash the asparagus, snap off the woody ends, and cut the spears in half crosswise.
• ¼ cup basil pesto or use more: Good quality store-bought basil pesto or homemade pesto. Use at least ¼ cup, or more to your preference for a stronger pesto flavor and more coating. A recipe for homemade pesto is linked as an option.
• 1 cup cherry tomatoes yellow and red, halved: Halved cherry or grape tomatoes add freshness and a burst of flavor. Using a mix of yellow and red adds color.
• 1 cup tortellini uncooked: About 8-9 ounces of uncooked tortellini. Cheese-filled tortellini is a classic choice.

Measurement Conversions (Approximate):

• 2 tablespoons olive oil = approx. 30 ml
• 1 lb chicken thighs = approx. 450g sliced
• ½ cup sun-dried tomatoes, chopped = approx. 70-80g chopped
• 1 lb asparagus = approx. 450g trimmed and cut
• ¼ cup basil pesto = approx. 60g (or approx. 60 ml)
• 1 cup cherry tomatoes, halved = approx. 150-200g halved
• 1 cup tortellini uncooked = approx. 200-250g uncooked

Quality and Sourcing Recommendations: Use fresh, good quality chicken thighs. Good quality oil-packed sun-dried tomatoes are recommended. Fresh asparagus and cherry tomatoes will provide the best flavor and texture. Choose a good quality store-bought pesto or make your own with fresh basil.

Possible Ingredient Substitutions:

• Chicken thighs: See variations for other protein options (chicken breast, fish, tofu, vegetables).
• Olive oil: Another cooking oil like canola or vegetable oil can be used, but olive oil is classic for Italian-inspired dishes.⁷
• Sun-dried tomatoes: Canned diced tomatoes (drained) could be used, but the flavor is very different.
• Asparagus: See variations for other vegetable substitutions.
• Basil pesto: Other types of pesto can be used (like sun-dried tomato pesto), but the flavor will differ. For a dairy-free option, use a vegan pesto.
• Cherry tomatoes: See variations for other tomato options.
• Tortellini: See variations for other pasta shapes or tortellini fillings. Use gluten-free tortellini for a GF option.

Notes on Ingredient Preparation: Slice chicken thighs into strips. Trim asparagus and cut in half. Chop sun-dried tomatoes if not pre-chopped. Halve cherry tomatoes. Have all ingredients prepped and ready before you start cooking, as this is a quick skillet meal. Season chicken thighs with salt before cooking.

9. Step-by-Step Instructions

Making Pesto Chicken Tortellini and Veggies is a quick and easy skillet process.⁸ Follow these steps for a flavorful meal.

1. Cook Chicken and Sun-Dried Tomatoes:
   • In a large skillet, heat the 2 tablespoons of olive oil over medium heat.
   • Add the sliced chicken thighs (seasoned with salt) and ¼ cup of the chopped sun-dried tomatoes to the hot skillet.
   • Cook everything on medium heat for 5-10 minutes, turning the chicken slices over a couple of times, until the chicken is completely cooked through (no pink inside). The sun-dried tomatoes will soften slightly.
   • Remove the cooked chicken and the sun-dried tomatoes from the skillet and set them aside on a serving plate, leaving the oil in the skillet.
2. Cook Asparagus and Remaining Sun-Dried Tomatoes:
   • Add the asparagus (ends trimmed, cut in half) and the remaining ¼ cup of chopped sun-dried tomatoes to the same skillet with the residual oil.
   • Season the asparagus generously with salt.
   • Cook on medium heat for 5-10 minutes, stirring occasionally, until the asparagus is cooked through and is crisp-tender.
   • Remove the asparagus and sun-dried tomatoes from the skillet and add them to the serving plate with the cooked chicken.
3. Cook Tortellini:
   • While the chicken and asparagus are cooking, cook the 1 cup of uncooked tortellini according to the package instructions in a separate pot of boiling water.
   • Once cooked, drain the tortellini thoroughly using a colander.
4. Combine and Add Pesto:
   • Add the cooked chicken (from the serving plate) back to the skillet.
   • Add the ¼ cup of basil pesto to the skillet with the chicken.
   • Stir everything together to coat the chicken with the pesto. Cook on low-medium heat for just 1 or 2 minutes, stirring, until the chicken is reheated. Remove from heat.
5. Add Tortellini and Cherry Tomatoes:
   • Add the cooked and drained tortellini and the halved cherry tomatoes to the skillet with the chicken and pesto.
   • Stir everything together gently until all the ingredients are combined and coated with the pesto.
   • Add more pesto at this stage if desired, for a stronger pesto flavor or a saucier dish.
6. Season and Serve:
   • Taste the dish and season with more salt if needed, keeping in mind that pesto can be salty. Add black pepper if desired.
   • Add the chicken, cherry tomatoes, and tortellini mixture from the skillet to the serving plate with the cooked asparagus and the sun-dried tomatoes that were removed earlier.
   • Stir everything together gently on the serving plate to combine all the components before serving.
   • Serve immediately while hot.

Visual Cooking Cues:

• Cooked chicken: No pink inside, slices are opaque.
• Cooked asparagus: Vibrant green, tender-crisp.
• Cooked tortellini: Plump and cooked through.
• Combined dish: Ingredients coated in green pesto, with colorful tomatoes and asparagus visible.

Possible Troubleshooting Tips:

• Chicken is dry: This is usually from overcooking. Cook chicken thighs until just cooked through. Slicing into strips helps prevent this.
• Asparagus is limp: This is from overcooking. Cook until crisp-tender (test a piece) and remove from heat promptly.
• Tortellini is mushy: This is from overcooking. Cook just until al dente according to package directions.
• Pesto flavor is dull: Ensure you added pesto at the end and didn’t cook it over high heat. Use good quality fresh pesto.
• Dish is too dry: Add a little more pesto or a splash of olive oil or broth at the end when combining ingredients.

Explanation of Cooking Methods:

• Sautéing: Cooking chicken and vegetables in a hot skillet with oil to brown and cook them through.
• Cooking in Stages: Cooking different ingredients separately for the appropriate amount of time to ensure optimal texture for each.
• Boiling (Tortellini): Cooking pasta in boiling water until al dente.
• Tossing with Pesto: Adding the flavorful sauce to the cooked ingredients to coat them and bring the dish together. Adding on low heat preserves the pesto’s freshness.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making Pesto Chicken Tortellini and Veggies:

• What kind of tortellini should I use? Cheese-filled tortellini is a classic choice and works well in this recipe. You can use fresh or dried tortellini; follow package instructions for cooking time.
• Can I use chicken breast instead of chicken thighs? Yes, boneless, skinless chicken breast can be used, sliced into strips or cubes. It will cook slightly faster than chicken thighs and can dry out more easily, so watch cooking time carefully to avoid overcooking. For more tips on cooking chicken breast, you might consult a grilled chicken guide (adapting cooking techniques).
• Do I have to use asparagus? No, you can substitute asparagus with other quick-cooking vegetables like green beans, snap peas, zucchini slices, or broccoli florets. Adjust cooking time as needed for the substituted vegetable.
• Can I make my own pesto? Yes, the recipe notes link to a recipe for homemade basil pesto. Making your own allows you to control the ingredients and freshness.
• Is this dish spicy? As written, this dish is not spicy unless your store-bought pesto has added spice or you add optional red pepper flakes or other heat sources.
• Can I make this vegetarian? Yes, omit the chicken and use a plant-based protein like pan-fried tofu (cubed) or extra vegetables. Ensure your tortellini filling is vegetarian.
• Can I make this vegan? Yes, omit the chicken, use a plant-based protein (like tofu or extra vegetables), ensure your tortellini is vegan (filled with vegetables or plant-based cheese), omit cheese if adding extra, and use a vegan pesto (many store-bought pestos contain Parmesan cheese, so check the ingredients or make a vegan version without cheese, potentially adding nutritional yeast for a cheesy flavor).

Pesto Chicken Tortellini and Veggies is a quick, flavorful, and satisfying skillet meal that’s perfect for weeknights.⁹ With tender chicken, cheesy tortellini, and vibrant veggies coated in bright pesto, it’s a dish that feels both fresh and comforting. Enjoy this easy and delicious skillet dinner!