Can I make Pesto Chicken Tortellini and Veggies ahead of time?

Yes! This recipe works well for meal prep. Store it in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or microwave.

Can I use chicken breast instead of thighs?

Absolutely. Chicken breast is leaner and works great. Just keep an eye on the cooking time so it doesn’t dry out.

What can replace sun-dried tomatoes?

If sun-dried tomatoes aren’t available, diced tomatoes or even a spoonful of tomato paste can add a similar flavor boost.

Can frozen tortellini be used?

Yes! Frozen tortellini works perfectly. Just cook according to the package instructions before adding it to the skillet.

Is this recipe good for meal prep?

Definitely. The flavors deepen overnight, making Pesto Chicken Tortellini and Veggies even more delicious the next day.

Pesto Chicken Tortellini and Veggies: 40-Minute Delight

Name: Pesto Chicken Tortellini and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 lb boneless skinless chicken thighs, sliced into strips; Salt, to taste; ½ cup sun-dried tomatoes, drained and chopped; 1 lb asparagus, ends trimmed and cut in half; ¼ cup basil pesto (plus more if desired); 1 cup cherry tomatoes (yellow and red), halved; 1 cup uncooked cheese tortellini

Description

Pesto Chicken Tortellini and Veggies is a colorful Mediterranean-style dinner made with juicy chicken, cheese tortellini, asparagus, and cherry tomatoes tossed in fresh basil pesto. This easy 40-minute skillet meal is perfect for busy weeknights when you want something fresh, comforting, and packed with flavor.

Ingredients

Scale

2 tablespoons olive oil
1 lb boneless skinless chicken thighs, sliced into strips
Salt, to taste
½ cup sun-dried tomatoes, drained and chopped
1 lb asparagus, ends trimmed and cut in half
¼ cup basil pesto (plus more if desired)
1 cup cherry tomatoes (yellow and red), halved
1 cup uncooked cheese tortellini

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the sliced chicken thighs and season with salt. Add ¼ cup chopped sun-dried tomatoes and cook for 5–10 minutes, turning occasionally until the chicken is cooked through.
Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil in the pan.
Add the asparagus and the remaining sun-dried tomatoes to the skillet. Season with salt and cook for 5–10 minutes until the asparagus is tender. Remove and set aside on a serving plate.
Cook tortellini according to the package instructions, then drain.
Return the cooked chicken to the skillet and add the basil pesto. Stir to coat and cook on low-medium heat for about 1–2 minutes until warmed through.
Add the cooked tortellini and halved cherry tomatoes to the skillet and gently stir to combine. Add more pesto if desired.
Season with additional salt if needed.
Serve the pesto chicken tortellini mixture with the asparagus and enjoy.

Notes

Add extra pesto if you prefer a stronger basil flavor.

Fresh grated Parmesan cheese makes a delicious topping.

Chicken breast can be used instead of chicken thighs.

This dish stores well in the refrigerator for up to 3 days, making it great for meal prep.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet / Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 517 kcal
Sugar: 9 g
Sodium: 387 mg
Fat: 34 g
Saturated Fat: 7 g
Unsaturated Fat: 24 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 5 g
Protein: 27 g
Cholesterol: 122 mg