Pesto Chicken with Tortellini and Veggies is a fresh and colorful dish that combines tender chicken, cheesy tortellini, and vibrant veggies like asparagus and cherry tomatoes. The rich, herb-packed pesto sauce ties everything together with a perfect burst of flavor in every bite. It’s easy to make, satisfying, and full of bright colors that make the plate look as good as it tastes.
I love making this meal when I want something that feels a little fancy but comes together fast. The pesto adds a lovely zest without needing too many extra ingredients, and the asparagus gives a nice crisp bite that contrasts the softness of the tortellini. I always feel like it’s a nice balance of comfort and lightness, which is hard to find in one dish.
My favorite way to serve this is straight from the pan with a sprinkle of parmesan cheese and some crusty bread on the side to soak up any leftover sauce. It’s a meal that everyone at the table enjoys, and I find it’s especially great for a weeknight dinner when I want something tasty without a lot of fuss. Plus, the bright cherry tomatoes always bring a little pop of sweetness that makes the dish feel extra fresh.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for a lean option, but thighs work well too if you want juicier meat. If you prefer plant-based, try firm tofu or chickpeas as a great swap.
Tortellini: Cheese tortellini gives a creamy, cheesy bite. You can substitute with spinach or mushroom tortellini for extra flavor. For a gluten-free version, look for tortellini made with gluten-free pasta.
Asparagus: Fresh asparagus adds a crisp texture and slight bitterness. If you can’t find asparagus, green beans or snap peas are nice alternatives that cook quickly.
Cherry Tomatoes: These add a sweet, juicy pop. You can use grape tomatoes or halve regular tomatoes if needed. Roasting them slightly enhances their flavor.
Pesto: Basil pesto is classic, but feel free to try sun-dried tomato or arugula pesto for a twist. If you need to avoid nuts, pumpkin seed or spinach pesto varieties work well.
How Do I Cook Everything So the Chicken Stays Juicy and the Veggies Don’t Overcook?
Balancing cooking times is key! Here’s how I do it:
- Start by cooking tortellini first—this frees you up to cook other parts quickly.
- Sauté asparagus just until they’re crisp-tender (3-5 minutes). You want them bright green with a little bite, so watch carefully.
- Add cherry tomatoes last when cooking veggies so they soften but don’t mush.
- Cook chicken pieces over medium-high heat for a nice sear. Don’t crowd the pan or move them too early—they brown best when left alone for a few minutes.
- Once chicken is cooked through, combine everything, add pesto, and heat gently so the sauce sticks but veggies stay fresh.
Equipment You’ll Need
- Large pot – for boiling tortellini, I prefer one that’s wide enough for easy stirring.
- Large skillet or sauté pan – perfect for cooking chicken and veggies all in one place.
- Colander – helps drain the tortellini quickly without spilling.
- Wooden spoon or spatula – to toss everything together gently without breaking the pasta.
- Measuring spoons and cups – for the pesto and oil, to keep things precise.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or scallops for a seafood twist that cooks quickly and feels special.
- Add sautéed mushrooms or spinach with the veggies for extra earthiness and depth of flavor.
- Stir in a squeeze of lemon or a splash of balsamic vinegar before serving for a bright, tangy flavor boost.
- Sprinkle with crushed red pepper flakes or a dash of hot sauce if you like some heat in your dish.
Pesto Chicken With Tortellini And Veggies (Asparagus, Cherry Tomatoes)
Ingredients You’ll Need:
For The Main Dish:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz (340g) cheese tortellini (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 2-3 inch pieces
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 cup pesto sauce (store-bought or homemade)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves or parsley, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes in total. You’ll spend 10 minutes boiling the tortellini, while sautéing veggies and cooking the chicken takes another 15-20 minutes. It’s a perfect quick meal for busy weeknights that’s full of fresh flavors.
Step-by-Step Instructions:
1. Cook the tortellini:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the tortellini and cook following the package directions until it’s tender but still a bit firm (al dente). Drain and set it aside while you prepare the rest.
2. Prepare the vegetables:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the trimmed asparagus pieces and sauté for 3-5 minutes until they are tender but still have a nice crunch. Then add the cherry tomatoes and cook for 2 more minutes, until they start to blister and release their sweet juices. Take the veggies out and set them aside.
3. Cook the chicken:
In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and sauté for about 30 seconds until it smells fragrant. Add the chicken pieces, season with salt and pepper, and cook over medium-high heat. Stir and cook for about 6-8 minutes until the chicken is browned on the outside and fully cooked inside.
4. Combine everything:
Turn the heat down to low and add the cooked tortellini, the sautéed asparagus and blistered cherry tomatoes, and the pesto sauce to the skillet with the chicken. Gently toss everything together so the tortellini and veggies get beautifully coated in pesto. Heat for another 2-3 minutes to warm through.
5. Serve and enjoy:
Dish out the pesto chicken with tortellini and veggies into bowls or plates. If you like, garnish with fresh basil or parsley leaves for a pop of color. Sprinkle with grated Parmesan cheese for an extra cheesy touch. Serve and enjoy your colorful, tasty, and comforting meal!
Can I Use Frozen Tortellini for This Recipe?
Yes, frozen tortellini works perfectly! Just cook it according to the package instructions before adding it to the skillet. No need to thaw beforehand.
What Can I Substitute for Asparagus?
If you don’t have asparagus, green beans, snap peas, or broccoli florets are great alternatives. Just sauté them until tender-crisp before combining with the rest of the ingredients.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or olive oil if the dish seems dry.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep and cook the chicken and veggies ahead, then toss with freshly cooked tortellini and pesto before serving for best texture and flavor.
