If you’re looking for a vibrant, satisfying dish that’s packed with flavor and perfect for any night of the week, then this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe is absolutely for you. Imagine tender slices of juicy chicken mingling effortlessly with cheesy tortellini, bright sun-dried tomatoes, and crisp asparagus, all brought together by the herbaceous punch of fresh pesto. It’s a delightful harmony of textures and colors that’s as pleasing to the eyes as it is to the palate — easy enough for a weeknight but special enough to feed your soul.
Ingredients You’ll Need
These ingredients are simple, straightforward, and essential for delivering all the deliciousness in this dish. Each item plays a key role, whether it’s adding richness, freshness, or that perfect pop of color on your plate.
- Olive oil: The base for cooking that lends a smooth, fruity richness to the chicken and veggies.
- Chicken thighs: Tender and juicy, these bring heartiness and a satisfying protein element that soaks up all the flavors beautifully.
- Salt: A pinch or two enhances the natural flavors of every ingredient, making everything sing.
- Sun-dried tomatoes: Their concentrated sweetness and chewiness add an amazing depth and tang to the dish.
- Asparagus: Fresh and crisp, asparagus gives a lovely green crunch that balances the richness.
- Cherry tomatoes: Bright and juicy, they provide bursts of freshness and vibrant color.
- Tortellini: Soft and cheesy, it’s the perfect pasta choice to carry that luscious pesto sauce and soak up all the flavors.
- Basil pesto: The star green sauce that ties every element together with its herby, garlicky punch.
How to Make Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Step 1: Cook the Chicken and Sun-Dried Tomatoes
Start by heating olive oil in a large skillet over medium heat. Season your sliced chicken thighs generously with salt and toss them in along with half a cup of the chopped sun-dried tomatoes. Let them cook through for about 5 to 10 minutes, stirring occasionally to ensure the chicken cooks evenly and the tomatoes soften, releasing their sweet tanginess into the pan.
Step 2: Set the Chicken Aside
Once the chicken is perfectly cooked and golden, remove it from the skillet but keep that flavorful oil behind. This will be the base for your veggies, ensuring every bite remains layered with all those wonderful aromas.
Step 3: Sauté the Asparagus
Into the same skillet, add the trimmed and halved asparagus. Season generously with salt and, if you want more tomato goodness, another splash of sun-dried tomatoes. Let the asparagus cook gently for 5 to 10 minutes until just tender, preserving a bit of that fresh snap. Then transfer it to a serving plate to keep warm.
Step 4: Cook the Tortellini
While your veggies are cooking, boil the tortellini according to the package instructions until tender but still with a slight bite. Drain them well and set aside, ready to bring everything together in the next steps.
Step 5: Warm the Chicken with Pesto
Return the chicken and sun-dried tomatoes to the skillet and stir in about a quarter cup of basil pesto. Let everything gently heat together over low to medium heat just long enough for the pesto to coat the chicken beautifully and warm through, filling your kitchen with irresistible, fresh herb fragrances.
Step 6: Add Tortellini and Cherry Tomatoes
Now stir in the cooked tortellini and those colorful halved cherry tomatoes. Toss everything gently to combine, adding more pesto if you like it extra herby, and adjusting salt to taste. This is where the magic really comes together—the pesto binds the creamy tortellini, juicy tomatoes, and savory chicken into a delicious melody.
Step 7: Combine with Asparagus and Serve
Finally, transfer the chicken, tomato, and tortellini mixture onto the serving plate with the asparagus. Serve this vibrant, flavorful feast warm and prepare for some serious compliments!
How to Serve Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Garnishes
For that extra touch of freshness and color, sprinkle chopped fresh basil or a little shaved Parmesan over the top just before serving. A squeeze of lemon juice can brighten the flavors even more, adding a lovely zing that balances the pesto’s richness beautifully.
Side Dishes
If you want to round out your meal, a crisp green salad tossed with lemon vinaigrette or some crusty garlic bread would complement this dish perfectly. Both options introduce fresh and crunchy elements that work hand-in-hand with the creamy, tender tortellini and savory chicken.
Creative Ways to Present
Serve your Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe in individual shallow bowls to showcase the beautiful colors and textures. For dinner parties, consider layering it in a clear glass casserole dish or even stuffing the mixture into hollowed-out bell peppers for a fun, elegant twist. Presentation can take this family favorite to a whole new level of wow.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld further overnight, making the dish taste even better the next day! Just make sure to cool it completely before refrigerating to preserve freshness.
Freezing
If you want to save some for later, this dish freezes well. Portion into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep the tortellini moist. Alternatively, use the microwave but cover to avoid drying out. Stir occasionally until heated through. Adding a little extra pesto during reheating can revive that fresh burst of flavor.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well too, though thighs tend to stay juicier and more flavorful during cooking. Just be careful not to overcook breasts to maintain tenderness.
What type of pesto is best for this recipe?
Classic basil pesto is ideal here, as it perfectly complements the sun-dried tomatoes and asparagus. However, you can experiment with sun-dried tomato or arugula pesto for a fun twist.
Can I use frozen asparagus instead of fresh?
Fresh asparagus is preferred because it holds a nice crunch after sautéing, but frozen can be used in a pinch. Thaw and drain well before cooking to avoid excess moisture.
Is this recipe suitable for a gluten-free diet?
To make this recipe gluten-free, simply substitute regular tortellini for a gluten-free version. Be sure to check labels if you are buying pre-made pesto as some brands may contain gluten.
How can I make this recipe vegetarian?
Swap out the chicken for sautéed mushrooms or marinated tofu, and opt for vegetarian-friendly pesto (without Parmesan). The sun-dried tomatoes and veggies will keep things vibrant and full of flavor.
Final Thoughts
I truly hope you give this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe a try because it’s exactly the kind of dish that makes weeknight dinners feel special. Easy to prepare, packed with fresh ingredients, and bursting with bright, comforting flavors, it’s guaranteed to become one of your go-to recipes for busy days or anytime you crave something deliciously satisfying. Happy cooking and even happier eating!
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Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Pesto Chicken Tortellini and Veggies recipe combines tender chicken thighs with flavorful sun-dried tomatoes, crisp asparagus, and juicy cherry tomatoes, all tossed with cheesy basil pesto and al dente tortellini for a vibrant, satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients
Protein & Vegetables
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- 1/2 cup sun-dried tomatoes, drained of oil, chopped (plus an optional additional 1/4 cup)
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
Pasta
- 1 cup tortellini, uncooked
Other
- 2 tablespoons olive oil
- 1/4 cup basil pesto, plus more as desired
- Salt, to taste
Instructions
- Cook the Chicken and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chicken thighs seasoned with salt and 1/2 cup chopped sun-dried tomatoes. Cook for 5 to 10 minutes, stirring occasionally and turning the chicken until fully cooked through.
- Remove Chicken and Tomatoes: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil behind in the pan for the next step.
- Cook the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt, and optionally add another 1/4 cup chopped sun-dried tomatoes. Cook over medium heat for 5 to 10 minutes until the asparagus is tender. Transfer the cooked asparagus to a serving plate.
- Prepare Tortellini: While the asparagus is cooking, prepare the tortellini according to the package instructions. Drain the tortellini and set aside.
- Combine Chicken and 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. Warm over low to medium heat for 1 to 2 minutes until heated through, then remove from heat.
- Add Tortellini and Cherry Tomatoes: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Stir gently to combine, adding more pesto if desired, and adjust salt to taste.
- Serve: Add the chicken, cherry tomatoes, and tortellini mixture to the serving plate with asparagus. Serve warm and enjoy this colorful, flavorful meal!
Notes
- Use fresh basil pesto for best flavor or substitute with store-bought for convenience.
- Adjust salt according to your taste and dietary needs.
- Tortellini can be substituted with your preferred filled pasta or even gnocchi.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a sprinkle of Parmesan cheese or red pepper flakes for extra flavor before serving.
