There is something truly magical about the combination of fresh herbs, tender chicken, and vibrant vegetables, making the Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe a standout dish you’ll want to make again and again. This recipe effortlessly balances the creamy, herbaceous goodness of basil pesto with the comforting bite of cheese-filled tortellini, all complemented by crisp asparagus and juicy cherry tomatoes. It’s a meal that brings a burst of color and a fantastic mix of flavors straight to your dinner table, perfect for both busy weeknights and special occasions.
Ingredients You’ll Need
This recipe shines because of its simplicity and freshness. Each ingredient plays an essential role, contributing texture, taste, and vibrancy that make the dish pop with flavor and appeal.
- 2 boneless, skinless chicken breasts: The perfect protein base, juicy and easy to cook evenly.
- 1 cup basil pesto: A fragrant, herbal sauce that brings a burst of fresh basil and rich garlic flavor.
- 12 ounces cheese tortellini: Soft, cheesy pillows that soak up all the pesto goodness beautifully.
- 1 bunch asparagus: Adds a crisp, slightly earthy crunch while brightening the dish’s color palette.
- 1 pint cherry tomatoes: Their juicy sweetness balances the savory elements with a pop of freshness.
- 1 tablespoon olive oil: Essential for cooking the chicken and vegetables to golden perfection.
- 1/2 teaspoon salt: Enhances every flavor in the dish without overpowering.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat and depth.
- 1/4 cup grated Parmesan cheese: A salty, nutty finish that ties all the flavors together and adds a lovely richness.
How to Make Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
Step 1: Heat the Skillet and Prepare the Chicken
Start by heating a large skillet over medium-high heat with a drizzle of olive oil. While it warms up, season your chicken breasts generously with salt and black pepper on both sides to build that savory base layer of flavor.
Step 2: Cook the Chicken to Golden Perfection
Place the chicken in the hot skillet and let it cook undisturbed for 6 to 7 minutes per side. This ensures you get a beautiful golden crust and juicy interior. Once cooked through, remove and allow the chicken to rest for about 5 minutes before slicing into thin strips. Resting is key to locking in that moisture.
Step 3: Boil the Tortellini
While the chicken is resting, bring a large pot of salted water to a boil. Add tortellini, cooking according to package instructions—usually about 3 to 4 minutes—until they float to the surface. Drain and set aside to keep warm.
Step 4: Prepare the Asparagus and Cherry Tomatoes
Trim the tough ends off the asparagus and cut the stalks into 1-inch pieces for bite-sized perfection. In the same skillet you cooked the chicken in, add a little more olive oil if needed, then sauté the asparagus over medium heat for about 4 to 5 minutes. You want them tender but with a satisfying snap. Next, toss in halved cherry tomatoes and cook for another 1 to 2 minutes, just until they soften slightly.
Step 5: Combining Everything
Lower the heat, then add cooked tortellini into the skillet with the asparagus and tomatoes. Pour in the basil pesto and toss everything gently but thoroughly so each tortellini and veggie piece is coated in that luscious green sauce. Finally, add in the sliced chicken and sprinkle over the Parmesan cheese. Give everything one last toss to mix and heat through evenly.
How to Serve Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
Garnishes
For a final flourish, sprinkle freshly chopped basil leaves or a pinch of crushed red pepper flakes to give your dish an extra pop of color and hint of spice. A drizzle of extra virgin olive oil adds a silky touch that elevates each bite.
Side Dishes
This dish stands beautifully on its own, but for a heartier meal, consider serving it alongside a crisp green salad tossed with a light lemon vinaigrette. Garlic bread or crusty Italian bread is also a fantastic pairing to soak up any leftover pesto sauce.
Creative Ways to Present
For entertaining, serve the components family-style in large serving bowls so everyone can customize their plates. Alternatively, for a more elegant presentation, plate the chicken slices atop a nest of tortellini and vegetables, finishing with a Parmesan sprinkle and a sprig of basil.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. The pesto helps keep the tortellini moist, so reheating remains delicious.
Freezing
This dish is best enjoyed fresh, but you can freeze leftover chicken and vegetables separately in freezer-safe containers for up to 2 months. Tortellini generally doesn’t freeze well once cooked, so it’s better to prepare that fresh.
Reheating
Reheat gently in a skillet over medium heat or in the microwave to avoid drying out the chicken. Adding a splash of water or extra olive oil while reheating helps maintain moisture and flavor balance.
FAQs
Can I use a different pasta instead of tortellini?
Absolutely! While cheese tortellini adds a delicious cheesy center, you can swap in ravioli, gnocchi, or even penne to suit your preferences or pantry availability.
Is it okay to use store-bought basil pesto?
Yes! A good quality store-bought basil pesto works wonderfully and makes this recipe even quicker. If you have time, homemade pesto will always add a fresher, more vibrant flavor.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (75°C). The meat should be opaque with no pink in the center and juices should run clear.
Can I make this dish vegetarian?
Very easily! Simply omit the chicken and add extra vegetables like mushrooms or zucchini for a hearty vegetarian version that still tastes packed with flavor.
What if I don’t have asparagus on hand?
No worries! Green beans, broccoli, or snap peas work perfectly as delicious crunchy alternatives with similar cooking times.
Final Thoughts
This Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe is one of those golden-weeknight meals that feels effortlessly gourmet every time. The vibrant colors, fresh ingredients, and comforting layers of flavor come together beautifully to create something truly special. I can’t wait for you to try it and see just how easy and rewarding it is to make such a delightful dish for yourself or loved ones!
Print
Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A flavorful and vibrant dish featuring tender basil pesto-coated chicken breasts paired with cheesy tortellini, crisp-tender asparagus, and sweet cherry tomatoes. This skillet-cooked meal is perfect for a wholesome weeknight dinner, combining fresh herbs and simple ingredients for a satisfying Italian-inspired plate.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Pasta and Vegetables
- 12 ounces cheese tortellini
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil (for sautéing vegetables)
Sauce and Garnish
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the skillet: Warm a large skillet over medium-high heat and add 1 tablespoon of olive oil to coat the pan.
- Season the chicken: While the skillet heats, season both sides of the chicken breasts evenly with salt and black pepper for balanced flavor.
- Cook the chicken: Place the seasoned chicken breasts into the hot skillet and cook for 6 to 7 minutes per side, until golden brown and fully cooked through (internal temperature of 165°F recommended).
- Rest and slice the chicken: Remove the cooked chicken from the skillet and let it rest for 5 minutes to retain juices, then slice into thin strips.
- Boil water for tortellini: In a large pot, bring salted water to a rolling boil to prepare for cooking the tortellini.
- Cook tortellini: Add the cheese tortellini to the boiling water and cook according to package instructions—typically 3 to 4 minutes—until they float to the surface indicating doneness.
- Drain tortellini: Once cooked, drain the tortellini thoroughly and set aside.
- Prepare asparagus: While tortellini cooks, trim the tough ends of the asparagus and cut into 1-inch pieces for even cooking.
- Sauté asparagus: In the same skillet used for chicken, add more olive oil if needed and sauté asparagus over medium heat for 4 to 5 minutes until tender-crisp.
- Prep cherry tomatoes: While asparagus cooks, halve the cherry tomatoes to release more flavor once heated.
- Add tomatoes to skillet: Stir in the halved cherry tomatoes with asparagus and cook for an additional 1 to 2 minutes until tomatoes start to soften.
- Combine tortellini and vegetables: Lower the heat and add the cooked tortellini into the skillet, mixing gently with the asparagus and tomatoes.
- Add pesto sauce: Pour the basil pesto over the tortellini and vegetable mixture, tossing well to evenly coat all ingredients.
- Incorporate sliced chicken: Add the sliced chicken strips back into the skillet and stir gently to combine all components evenly.
- Add Parmesan cheese: Sprinkle grated Parmesan over the entire dish and toss once more to blend the cheesy flavor throughout.
- Serve warm: Plate the dish ensuring each portion includes a generous amount of chicken, tortellini, asparagus, and cherry tomatoes for a perfect balance.
Notes
- For added flavor, marinate the chicken breasts in the basil pesto for 30 minutes before cooking.
- You can substitute fresh basil pesto with store-bought pesto; adjust quantity to taste.
- To keep asparagus vibrant and crisp, avoid overcooking during the sauté step.
- Use freshly grated Parmesan for the best texture and taste.
- Leftovers can be refrigerated and reheated gently in a skillet or microwave.
