If spring and summer had a signature dinner, this would be it: pesto chicken tortellini with crisp-tender asparagus and juicy tomatoes. It’s fresh, cozy, and weeknight-easy—aka the kind of meal you make once and immediately add to your “repeat forever” list.
This recipe hits that sweet spot where it feels a little fancy (tortellini! pesto!) but is actually super low effort. One pan for the chicken and veggies, one pot for the pasta, and you’re eating in under 30 minutes.
Why You’ll Love This
It’s bright and herby from the pesto, hearty from cheese tortellini, and balanced with seasonal veggies that don’t feel like an afterthought. Plus, it’s flexible: swap the protein, change the veg, make it creamy—or keep it light.
Ingredients
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1 lb refrigerated cheese tortellini
- 1 bunch asparagus (about 1 lb), woody ends trimmed, cut into 2-inch pieces
- 1 1/2 cups cherry tomatoes, halved
- 1/3 to 1/2 cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/2 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning (optional, but nice)
- 1/4 cup grated Parmesan, plus more for serving
- 1/3 cup reserved pasta water (save it before draining)
- 1 tbsp lemon juice (optional, for extra brightness)
- Optional garnish: basil leaves, toasted pine nuts, red pepper flakes
How to Make It
- Bring a large pot of water to a boil and salt it generously. This is your one chance to season the tortellini from the inside out.
- While the water heats, pat the chicken dry and season with salt, pepper, and Italian seasoning (if using).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–5 minutes, stirring occasionally, until golden and cooked through. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tbsp olive oil and the minced garlic. Cook for about 20–30 seconds, just until fragrant (don’t let it brown).
- Add asparagus and cook 3–4 minutes, stirring, until bright green and crisp-tender. If your asparagus is thick, give it an extra minute.
- Meanwhile, cook the tortellini according to package directions (usually 3–5 minutes). Before draining, scoop out about 1/3 cup pasta water and set aside.
- Add the cherry tomatoes to the skillet with the asparagus and cook 1–2 minutes, just until they start to soften but still hold their shape.
- Lower the heat to medium-low. Add the cooked chicken back into the skillet, then add the drained tortellini.
- Spoon in the pesto and add a splash of reserved pasta water. Toss gently until everything is coated and glossy. Add more pasta water a tablespoon at a time if you want it saucier.
- Finish with Parmesan and a squeeze of lemon juice (optional but highly recommended). Taste and adjust salt and pepper. Serve warm with extra Parmesan and your favorite garnish.
Tips for the Best Results
- Don’t overcook the tortellini. It goes from perfect to mushy fast. Set a timer and pull it right when it’s tender.
- Save that pasta water. It helps pesto cling to the tortellini and makes the sauce silky without adding cream.
- Cook asparagus until crisp-tender. You want it snappy and bright, not limp. Thin asparagus cooks quickly; thick spears need a little longer.
- Add tomatoes near the end. This keeps them juicy and fresh instead of turning them into a full-on sauce.
- Use good pesto. If you’re using store-bought, choose one you’d happily eat on toast. Flavor matters here.
- Keep the heat gentle once pesto goes in. High heat can dull the fresh basil flavor (and make the sauce separate).
Variations
- Make it creamy: Stir in 2–4 tbsp heavy cream or a spoonful of mascarpone with the pesto and pasta water.
- Swap the protein: Try shrimp (cook fast), rotisserie chicken (zero effort), or salmon chunks for a slightly fancy vibe.
- Go meatless: Skip the chicken and add cannellini beans or chickpeas for protein.
- Use different veg: Zucchini, green beans, peas, or baby spinach all work. Add spinach at the end to wilt.
- Try a different tortellini: Spinach-and-ricotta or mushroom tortellini are both amazing with pesto and summer veggies.
- Add crunch: Top with toasted pine nuts, sliced almonds, or crispy breadcrumbs for texture.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water (or broth) to loosen the pesto sauce; heat just until warmed through so the tortellini stays tender and the pesto keeps its fresh flavor.
FAQ
Can I use frozen tortellini instead of refrigerated?
Yes. Cook frozen tortellini according to the package directions (it usually takes a few extra minutes). Still reserve some pasta water before draining—it’s the secret to a silky pesto coating.
How do I keep pesto from tasting bitter or dull after cooking?
Lower the heat before you add pesto and avoid boiling it. Toss pesto in at the end with warm pasta and a little pasta water. A small squeeze of lemon juice also helps brighten everything up.
What’s the best way to prep asparagus for this recipe?
Snap or cut off the woody ends (usually the bottom 1–2 inches), then slice into 2-inch pieces so it cooks quickly and mixes evenly with the tortellini and chicken.
Can I make this ahead for meal prep?
You can, but it’s best within 1–2 days because tortellini keeps absorbing sauce. For the freshest result, cook the chicken and veggies ahead, then cook tortellini and toss with pesto right before serving. If you do fully prep it, pack a little extra pesto or a splash of broth to revive it when reheating.
My sauce looks dry—how do I fix it?
Add reserved pasta water a tablespoon at a time while tossing until it turns glossy and coats everything. If you forgot to save pasta water, warm water or chicken broth works in a pinch, and a drizzle of olive oil can help too.