This Pesto Chicken with Tortellini and Veggies is a bright and tasty meal that brings together tender chicken, cheesy tortellini, and fresh veggies like asparagus and cherry tomatoes all tossed in a flavorful pesto sauce. The creaminess of the pesto pairs perfectly with the different textures — soft pasta, crisp asparagus, and juicy tomatoes.
I love making this dish when I want something that feels like a treat but comes together quickly. The pesto adds a big punch of flavor without any extra fuss, and it’s so satisfying to see those colorful veggies mixed in. I often cook the chicken and veggies right in the same pan, which keeps cleanup nice and easy.
My favorite way to serve this dish is just as it is—warm and simple—maybe with a little sprinkle of Parmesan on top and some crusty bread on the side to soak up every last bit of pesto sauce. It’s just the kind of meal that feels like a cozy, fresh dinner that everyone loves to come home to.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh tortellini works best for a soft, tender bite, but refrigerated or frozen ones are great time-savers. If you can’t find tortellini, cheese ravioli or even small stuffed pasta shapes work well.
Chicken: I like using chicken breasts because they cook quickly and stay juicy. Boneless, skinless thighs can be swapped in for a richer taste and extra tenderness.
Asparagus: Choose fresh, firm asparagus with bright green stalks. If it’s not in season, green beans or broccoli florets make nice substitutes and add crunch.
Cherry Tomatoes: Their sweetness balances the pesto perfectly. Grape tomatoes or halved Roma tomatoes are good alternatives if you can’t find cherry tomatoes.
Pesto Sauce: Store-bought pesto is fine, but homemade adds freshness. For dietary needs, you can use basil-free pesto made with spinach or arugula, or even a vegan version without cheese.
How Do I Cook the Chicken and Veggies So They Both Turn Out Perfect?
Since chicken and veggies cook at different speeds, timing is key. Here’s how I do it:
- Start by cooking the chicken over medium-high heat so it gets a nice golden color and cooks through without drying out. Remove it once done.
- Use the same pan to cook garlic lightly, then add tougher veggies like asparagus first—these need more time to become tender but still crisp.
- Add the cherry tomatoes last since they soften quickly and you want them to keep their shape without turning mushy.
- Finally, combine everything with the pesto and pasta and warm it gently to blend flavors without overcooking.
This method keeps the chicken juicy and the veggies bright and fresh, making each bite balanced and tasty.
Equipment You’ll Need
- Large pot – for boiling the tortellini; I like it because it’s fast and easy to cook pasta evenly.
- Skillet or frying pan – to cook the chicken, veggies, and toss everything together; a non-stick pan makes cleaning easier.
- Colander – for draining the cooked pasta without making a mess.
- Knife and cutting board – for chopping garlic, asparagus, and herbs; sharp knives make this quicker and safer.
- Measuring spoons and cups – to measure pesto, oil, and seasonings, ensuring the flavors are just right.
Flavor Variations & Add-Ins
- Protein swap: Use cooked shrimp or firm tofu instead of chicken for a seafood or vegetarian twist.
- Cheese: Mix in crumbled feta, ricotta, or shredded mozzarella for extra creaminess or saltiness.
- Veggie options: Add sautéed spinach, roasted zucchini, or mushrooms for more variety and nutrients.
- Spice it up: Add red pepper flakes or a squeeze of lemon juice for a bright, spicy kick.
Pesto Chicken With Tortellini And Veggies (Asparagus, Cherry Tomatoes)
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cheese tortellini (fresh or refrigerated)
- 2 chicken breasts, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, whole or halved
Sauce and Seasoning:
- 3 tablespoons olive oil, divided
- 1/3 cup pesto sauce (store-bought or homemade)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Optional: Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. You’ll spend around 10 minutes preparing ingredients, 10-15 minutes cooking the chicken and veggies, and a few minutes tossing everything together for a delicious, quick meal perfect for busy weeknights.
Step-by-Step Instructions:
1. Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions until tender but still firm (al dente). Drain the pasta and set it aside while you prepare the rest.
2. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Veggies and Garlic:
Add another tablespoon of olive oil to the skillet. Sauté the minced garlic for about 30 seconds until fragrant. Add the asparagus pieces and cook for 3-5 minutes until they turn bright green and become tender-crisp. Then add the cherry tomatoes and cook another 2-3 minutes until they soften and blister.
4. Combine Everything with Pesto:
Return the cooked chicken to the skillet with the veggies. Stir in the pesto sauce, tossing everything to coat well. Add the cooked tortellini and gently mix everything together, warming the pasta through, about 1-2 minutes. Taste and add salt and pepper if needed.
5. Serve and Garnish:
Remove from heat. Sprinkle chopped fresh parsley or basil on top. If you like, add a little grated Parmesan cheese for extra flavor. Serve immediately and enjoy your fresh and tasty pesto chicken with tortellini and veggies!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in cold water sealed in a plastic bag. Pat the chicken dry to avoid excess moisture when cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken, veggies, and pasta, then toss with pesto. Store everything separately or combined in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on low heat to avoid drying out the chicken and veggies. Adding a splash of olive oil or a little water can help maintain moisture.
What Can I Substitute for Tortellini?
If you can’t find tortellini, cheese ravioli, or other stuffed pasta like agnolotti work nicely. Alternatively, regular pasta shapes like penne or farfalle can be used, but the texture will be slightly different.
