If you’re craving a dish that feels like a warm hug on a plate, then the Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe is exactly what you need. This vibrant, comforting meal combines tender chicken thighs, cheesy tortellini, and the fresh crunch of asparagus, all bathed in fragrant basil pesto and kissed with the intense sweetness of sun-dried tomatoes. It’s a feast for your eyes and taste buds, promising a perfect balance of savory, tangy, and fresh flavors in every bite.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor, texture, and color. They’re simple but carefully chosen to elevate the dish into something truly special without making cooking complicated.
- Olive oil: Essential for searing the chicken and sautéing the vegetables, adding a silky richness.
- Chicken thighs, boneless and skinless, sliced: These bring juicy, tender protein that soaks up flavors beautifully.
- Salt: Enhances all the ingredients and balances the natural sweetness of the tomatoes and asparagus.
- Sun-dried tomatoes, drained and chopped: Provide a chewy texture and an intense, tangy-sweet flavor note.
- Asparagus, trimmed and halved: Brings a fresh, crisp bite and a pop of green that livens the dish.
- Cherry tomatoes, halved: Add vibrant color and juicy bursts of sweetness.
- Uncooked tortellini: Holds the sauce perfectly with its pillowy, cheesy goodness.
- Basil pesto: The fragrant heart of the dish, infusing every ingredient with herbaceous, garlicky delight.
How to Make Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Step 1: Prepare the Chicken and Sun-Dried Tomatoes
Start with heating olive oil in a large skillet over medium heat. Add the sliced chicken thighs that have been seasoned with salt, along with the chopped sun-dried tomatoes. As the chicken cooks gently, the sun-dried tomatoes release their rich flavor, infusing the meat with a delicious tangy sweetness. Stir occasionally and make sure the chicken cooks through; this usually takes about 5 to 10 minutes.
Step 2: Set Aside Chicken Mixture
Once cooked, remove the chicken and sun-dried tomatoes from the skillet carefully, leaving behind the flavorful oil that has developed in the pan. This oil will become the base for your sautéed asparagus, ensuring nothing goes to waste.
Step 3: Sauté the Asparagus
Add the prepared asparagus to the skillet, seasoning generously with salt. Here, you can add a bit more sun-dried tomatoes if you want an extra boost of that delicious tang. Cook over medium heat until the asparagus turns tender and vibrant green—around 5 to 10 minutes. Once done, transfer the asparagus to your serving dish.
Step 4: Cook the Tortellini
While the asparagus is cooking, bring a pot of salted water to a boil and cook your tortellini according to the package instructions. Once al dente, drain and set it aside, ready to absorb the wonderful flavors that will come next.
Step 5: Combine Chicken and Pesto
Return the chicken and sun-dried tomato mixture to the skillet. Stir in a quarter cup of basil pesto, coating the chicken with those amazing herby, garlicky notes. Let it warm through for a minute or two over low-medium heat before removing from the heat entirely.
Step 6: Assemble with Veggies and Pasta
This is the fun part. Add the cooked tortellini and halved cherry tomatoes to your skillet, stirring gently to combine. If you desire, splash in a little more pesto here to elevate the flavor. Taste and adjust the seasoning with salt if needed. You now have a vibrant, colorful mixture that’s bursting with fresh, rich flavors.
Step 7: Serve and Enjoy
Plate the pesto chicken and tortellini mixture alongside the tender asparagus. Serve this dish warm and prepare for compliments—it’s not just food; it’s a celebration of simple, fresh ingredients coming together in perfect harmony.
How to Serve Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
Garnishes
Fresh basil leaves or a sprinkle of freshly grated Parmesan cheese makes a superb finishing touch, adding a fragrant herbal lift or cheesy depth that completes the dish beautifully.
Side Dishes
This recipe is quite filling on its own, but a crisp green salad with a lemon vinaigrette or a slice of crusty garlic bread pairs wonderfully, providing contrasting textures and fresh acidity to balance the richness.
Creative Ways to Present
For a dinner party, serve the tortellini in individual shallow bowls with the asparagus artfully arranged on the side and a drizzle of extra pesto on top. Alternatively, toss everything together in a large colorful serving dish for a family-style meal that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more as it sits, making for an even more delicious next-day lunch or dinner.
Freezing
If you’d like to freeze this dish, separate the chicken and vegetable mixture from the pasta first to avoid sogginess. Place both in airtight freezer-safe containers and consume within 2 months for best quality.
Reheating
To reheat, warm the chicken and vegetables gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Then stir in the reheated tortellini just before serving to keep its texture tender yet firm.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini gives a lovely cheesy pop, you can substitute with ravioli, gnocchi, or even penne. Just adjust cooking time accordingly.
Is it necessary to use chicken thighs or can I use chicken breast?
Chicken thighs are preferred because they stay juicy and tender, but chicken breast can be used if you prefer a leaner option; just be careful not to overcook.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and add more veggies like mushrooms or zucchini to keep the dish hearty and flavorful.
What kind of pesto works best?
A good quality basil pesto with fresh ingredients offers the best flavor. You can use store-bought or homemade, whichever you prefer.
Is it better to use sun-dried tomatoes packed in oil or dry?
Sun-dried tomatoes packed in oil have more moisture and richness and work beautifully in this recipe. If using dry, rehydrate them in warm water before chopping.
Final Thoughts
This Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe has quickly become one of my favorite weeknight meals to share with friends and family. It’s joyful, simple, and packed with fresh, vibrant flavors that make every bite feel special. I hope you’ll give this recipe a try soon — it has all the elements of comfort and excitement rolled into one delicious dish!
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Pesto Chicken Tortellini with Sun-Dried Tomatoes and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Pesto Chicken Tortellini with tender asparagus, juicy cherry tomatoes, and sun-dried tomatoes, all brought together in a quick skillet sauté. This easy 40-minute recipe blends protein, fresh vegetables, and aromatic pesto for a balanced, satisfying Italian-inspired meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 lb chicken thighs, boneless and skinless, sliced into strips
- Salt, to taste
- 1/2 cup sun-dried tomatoes, drained of oil, chopped
- 1 lb asparagus, ends trimmed, cut in half
- 1 cup cherry tomatoes (yellow and red), halved
- 1 cup tortellini, uncooked
- 1/4 cup basil pesto, or more as desired
Instructions
- Prepare the Chicken & Sun-Dried Tomatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced chicken thighs seasoned with salt and 1/2 cup chopped sun-dried tomatoes. Cook for 5-10 minutes, stirring occasionally, turning chicken until cooked through.
- Set Aside Chicken Mixture: Remove the chicken and sun-dried tomatoes from the skillet, leaving the oil behind for the next step.
- Sauté the Asparagus: Add trimmed and halved asparagus to the skillet. Season generously with salt and optionally add another 1/4 cup chopped sun-dried tomatoes. Cook over medium heat for 5-10 minutes until tender. Transfer asparagus to a serving plate.
- Cook the Tortellini: While vegetables cook, prepare tortellini according to package instructions. Drain and set aside.
- Combine Chicken and Pesto: Return cooked chicken and sun-dried tomatoes to the skillet. Add 1/4 cup basil pesto and stir to coat the chicken. Warm over low-medium heat for 1-2 minutes until heated through. Remove from heat.
- Assemble with Veggies and Pasta: Add cooked tortellini and halved cherry tomatoes to the skillet with chicken and pesto. Gently stir to combine. Add more pesto if desired and adjust salt to taste.
- Serve: Serve the combined chicken, cherry tomatoes, and tortellini alongside the cooked asparagus on a plate. Enjoy warm.
Notes
- You can use store-bought pesto or homemade for more vibrant flavor.
- To save time, cook tortellini while sautéing asparagus.
- Feel free to substitute chicken thighs with chicken breasts if preferred.
- Add extra sun-dried tomatoes to the asparagus sauté for a richer taste.
- This dish can be made gluten-free by using gluten-free tortellini.
