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Pesto Chicken with Tortellini and mixed vegetables in a colorful dish

Pesto Chicken with Tortellini and Veggies

A creamy, flavorful one-pan meal featuring juicy chicken, colorful veggies, and al dente tortellini, all coated in luscious basil pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Boneless, skinless chicken thighs
  • 1/2 cup Sun-dried tomatoes
  • 2 tbsp Olive oil
  • 1 cup Asparagus, chopped
  • 1 cup Cherry tomatoes, halved
  • 9 oz Tortellini
  • 1/2 cup Basil pesto

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add sliced chicken thighs and cook until browned.
  3. Stir in sun-dried tomatoes and cook for a few more minutes.
  4. In a separate pot, cook tortellini according to package instructions.
  5. Add asparagus and cherry tomatoes to the skillet, cooking until tender.
  6. Combine cooked tortellini with the chicken and vegetables in the skillet.
  7. Stir in basil pesto and mix until everything is well coated.
  8. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze portions for up to 3 months.