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Sophie Bennett

Summer Pesto Chicken Tortellini Recipe

A quick summer dinner with chicken, tortellini, asparagus, cherry tomatoes, sun-dried tomatoes, and basil pesto.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs sliced
  • 10 oz cheese tortellini cooked
  • 1 bunch asparagus trimmed and cut
  • 1 cup cherry tomatoes halved
  • 1/3 cup sun-dried tomatoes in oil, drained
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic minced
Pesto Sauce:
  • 1/2 cup basil pesto
  • optional splash of pasta water to loosen

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Cook sliced chicken thighs with salt and pepper until browned and fully cooked, about 6–8 minutes.
  3. Add garlic and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
  4. Add asparagus and cherry tomatoes, cooking until asparagus is just tender.
  5. Stir in cooked tortellini and mix everything together.
  6. Remove from heat and fold in pesto until evenly coated.

Notes

Add pesto off heat to keep flavor fresh. Don’t overcook asparagus or it turns soft fast. Tortellini should be cooked separately before adding. Stores in fridge up to 3 days but best eaten fresh.