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Creamy Pesto Chicken Tortellini served in a bowl with fresh basil

Pesto Chicken Tortellini

A quick and delicious meal combining tender chicken thighs, fresh vegetables, and basil pesto with soft tortellini, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken thighs
  • 1 cup Asparagus, chopped
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Basil pesto
  • 9 oz Tortellini Use fresh or frozen tortellini
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Cook the tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add chicken thighs, season with salt and pepper, and cook until browned and cooked through.
  2. Add asparagus and cherry tomatoes to the skillet, cooking until tender.
  3. Stir in basil pesto and cooked tortellini, mixing until well combined and heated through.
Serving
  1. Serve Pesto Chicken Tortellini in bowls while it's warm. Optionally, add grated Parmesan cheese on top.

Notes

Use fresh vegetables for the best flavor and texture. You can use chicken breast instead of thighs for a leaner option. Make sure to drain the tortellini well to prevent the dish from being watery. Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or on the stove until heated through.