If you’re craving a dish that bursts with vibrant colors, fresh flavors, and comforting textures, then this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe will quickly become a weeknight favorite. Imagine tender chicken thigh strips coated in fragrant basil pesto, sweet sun-dried tomatoes adding a tangy punch, bright asparagus spears for a satisfying crunch, and pillowy tortellini tying it all together in a harmony of Italian-inspired goodness. This recipe combines simple, wholesome ingredients into a delightful plate that feels both special and easy to whip up any day of the week.
Ingredients You’ll Need
The magic of this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe lies in its straightforward ingredients, each chosen to bring a unique layer of taste and texture. From rich olive oil to fresh veggies, every element plays a part in creating a dish that’s bursting with freshness and bold flavors.
- 2 tablespoons olive oil: The perfect base for sautéing, adding a silky richness that helps all flavors meld.
- 1 lb chicken thighs, boneless and skinless, sliced into strips: Tender and juicy with great flavor, they soak up the pesto beautifully.
- Salt, to taste: Enhances every ingredient, making the flavors really pop.
- 1/2 cup sun-dried tomatoes, drained of oil, chopped: Brings a tangy, chewy burst that contrasts beautifully with the creamy pesto.
- 1 lb asparagus, ends trimmed, cut in half: Adds a fresh, crunchy texture and bright green color to the dish.
- 1 cup cherry tomatoes (yellow and red), halved: Sweet and juicy, these little gems brighten both taste and presentation.
- 1 cup tortellini, uncooked: The pillow-soft pasta that soaks up the pesto sauce and rounds out the meal.
- 1/4 cup basil pesto, or more as desired: The heart of the dish with herbaceous, garlicky goodness.
How to Make Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Step 1: Prepare the Chicken & Sun-Dried Tomatoes
Start by heating the olive oil in a large skillet over medium heat. Season the chicken strips with salt, then add them to the skillet along with the chopped sun-dried tomatoes. This allows the natural sweetness and tang of the tomatoes to seep into the chicken as it cooks. Cook for 5 to 10 minutes, turning occasionally, until the chicken is cooked through and deliciously browned on some edges.
Step 2: Set Aside Chicken Mixture
Once the chicken mixture is ready, remove it from the skillet carefully, leaving the oil behind. Reserving that flavorful oil is key to infusing the next components with even more depth.
Step 3: Sauté the Asparagus
Into the same skillet goes the asparagus, cut and trimmed for easy eating. Season with salt and add extra chopped sun-dried tomatoes if you like a more intense burst of flavor. Sauté over medium heat for about 5 to 10 minutes until the asparagus is tender yet still crisp—perfect for balancing the softness of the tortellini.
Step 4: Cook the Tortellini
While your asparagus cooks, boil the tortellini according to the package directions. This is the time to look forward to tender pasta cushions that will soak up the pesto and tie all other ingredients together seamlessly.
Step 5: Combine Chicken and Pesto
Return the chicken and sun-dried tomato mixture to the skillet. Add the basil pesto and stir gently to coat every morsel. Warm it all through for 1 to 2 minutes over low to medium heat, allowing those herbal, garlicky notes from the pesto to marry beautifully with the savory chicken and tomatoes.
Step 6: Assemble with Veggies and Pasta
Finally, add the cooked tortellini and halved cherry tomatoes to the skillet. Stir carefully so the pesto crests each ingredient without breaking the delicate pasta. Adjust with more pesto or salt to your liking, making it truly your own.
Step 7: Serve and Enjoy
Plate the asparagus, then pile the pesto chicken tortellini mixture on top or alongside. Serve warm and dive into a dish that feels like a celebration on your plate, combining freshness, heartiness, and a hint of indulgence all in one bite!
How to Serve Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds salty, nutty richness that complements the pesto beautifully. Fresh basil leaves scattered on top brighten the dish with vibrant green color and a refreshing aroma. For an added touch, a drizzle of extra virgin olive oil or a few cracked black pepper flakes lift the flavors even higher.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed lightly in lemon vinaigrette, providing a tangy contrast. Garlic bread or a warm baguette offer a perfect way to scoop up every last bit of pesto goodness. If you want to keep it light, steamed or roasted baby potatoes with herbs create a hearty accompaniment without overpowering the main flavors.
Creative Ways to Present
Try serving this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe in colorful pasta bowls to highlight the dish’s lovely hues. For a party, serve in small appetizer-sized portions over toasted crostini or in pretty glass serving dishes to showcase the layers of ingredients. Garnishing with edible flowers or microgreens adds a playful, elegant touch that wows the eye and palate alike.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making second helpings even tastier!
Freezing
While fresh is best, you can freeze portions of this dish by placing cooled pesto chicken tortellini and asparagus in freezer-safe containers. Use within 1 to 2 months for optimal flavor. Keep in mind the asparagus texture may soften somewhat after thawing.
Reheating
Warm leftovers gently in a skillet over medium heat or microwave in short bursts to keep the tortellini tender and the chicken juicy. If it feels dry, add a spoonful of pesto or a splash of olive oil to freshen it up.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work well, but thighs tend to stay juicier and more flavorful, especially in a quick sauté like this recipe requires.
Is fresh pesto necessary, or can I use store-bought?
Store-bought pesto is a great time-saver and works wonderfully here. Just pick one that’s fresh-tasting and not too oily for the best results.
Can I substitute the asparagus with another vegetable?
Yes! Green beans, zucchini, or broccoli make excellent alternatives that keep the dish vibrant and fresh.
What kind of tortellini should I use?
Cheese-filled tortellini is a classic pairing, but you can also try spinach or meat-filled varieties to mix it up.
How spicy is this dish?
This recipe is mild and approachable to all palates. If you like a bit of heat, consider adding red pepper flakes when sautéing the chicken.
Final Thoughts
There is something truly satisfying about a dish that is both elegant and easy, and this Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe hits that sweet spot perfectly. Whether you’re cooking for family, friends, or just treating yourself, it promises to fill your kitchen with irresistible aromas and your plate with colorful, soul-soothing bites. Give it a try—you might just find your new favorite way to enjoy pasta night!
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Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Pesto Chicken Tortellini with fresh asparagus, sun-dried tomatoes, and cherry tomatoes. This quick skillet meal combines tender chicken thighs sautéed with sun-dried tomatoes, crisp asparagus, and cheese-filled tortellini tossed in fragrant basil pesto for a satisfying and colorful dinner ready in 40 minutes.
Ingredients
Chicken and Sun-Dried Tomatoes
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
Vegetables
- 1 lb asparagus, ends trimmed and cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- Additional 1/4 cup chopped sun-dried tomatoes (optional)
Pasta and Sauce
- 1 cup uncooked tortellini
- 1/4 cup basil pesto (plus more as desired)
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: Heat olive oil in a large skillet over medium heat. Season chicken strips with salt and add them along with 1/2 cup chopped sun-dried tomatoes. Cook, stirring occasionally and turning the chicken, for 5-10 minutes until the chicken is fully cooked through.
- Set Aside Chicken Mixture: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the olive oil in the pan for the next step.
- Sauté the Asparagus: Add the trimmed and halved asparagus to the skillet. Season generously with salt and add an optional 1/4 cup chopped sun-dried tomatoes if desired. Cook over medium heat for 5-10 minutes until asparagus is tender but still crisp. Transfer asparagus to a serving plate.
- Cook the Tortellini: While the asparagus cooks, boil the tortellini according to package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return the chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir to coat the mixture. Warm over low to medium heat for 1-2 minutes until heated through, then remove from heat.
- Assemble with Veggies and Pasta: Add the cooked tortellini and halved cherry tomatoes to the skillet with the chicken and pesto. Gently stir to combine, adding more pesto if desired and adjusting salt to taste.
- Serve: Plate the chicken, cherry tomatoes, and tortellini mixture alongside the sautéed asparagus. Serve warm and enjoy this colorful, flavorful dish.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to stay juicier.
- If you want a vegetarian version, omit chicken and increase vegetables and pesto slightly.
- Use fresh basil pesto or store-bought; homemade will enhance the flavor.
- Make sure not to overcook asparagus to maintain a good crunch and vibrant color.
- Feel free to add Parmesan cheese when serving for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
