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  • Writer's pictureJenn Clayton

Pesto Chicken Tortellini & Veggies

Updated: Aug 7, 2023

Chicken, tortellini smothered in pesto packed with veggies??? YES PLEASE!! Yum!

A Mediterranean inspired meal with colorful veggies and pesto makes everything better right??!??

Full recipe in video below


  • 1 lb chicken thighs boneless and skinless, sliced into strips

  • salt

  • ½ cup sun-dried tomatoes, chopped

  • 1 lb asparagus ends trimmed, cut in half

  • ¼ cup pesto

  • 1 cup cherry tomatoes yellow and red, halved

  • 1 cup tortellini uncooked (I used frozen cheese)

  • In a large skillet sprayed with nonstick cooking spray warm on medium heat.

  • Add sliced chicken thighs (seasoned with salt), ¼ cup of chopped sun-dried tomatoes and cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times, until the chicken is completely cooked through.

  • Remove the chicken and the sun-dried from the skillet, leaving the oil in.

  • Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet.

  • Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.

  • Cook tortellini according to the package instructions, drain.

  • Add cooked chicken back to the skillet. Add basil pesto. Stir to coat and cook on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat.

  • Add cooked tortellini and halved cherry tomatoes to the skillet with the chicken. Stir to combine. Add more pesto if desired.

  • Season with more salt if needed.

  • Add chicken, cherry tomatoes and tortellini to the serving plate with asparagus.

4 Servings:

335 Calories

12g Fat

20g Carbs

25g Protein

Recipe inspiration from

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