If you love vibrant flavors and hearty comfort mixed with freshness, then you are going to adore this Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe. It combines tender chicken, silky cheese tortellini, crisp asparagus, and juicy cherry tomatoes all tossed in a fragrant basil pesto that’s bursting with freshness. This dish is a perfect blend of textures and colors that will light up your dinner table and become a fast favorite in your recipe collection.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential for making this dish truly shine. Each element brings something special to the table: from the creamy tortellini to the fresh, crunchy asparagus and the herbaceous pesto that ties everything together.
- 2 boneless, skinless chicken breasts: The perfect lean protein, tender and easy to cook evenly.
- 1 cup basil pesto: The star of the dish providing herby freshness and a vibrant green hue.
- 12 ounces cheese tortellini: Offers a creamy, cheesy base that pairs beautifully with the veggies and chicken.
- 1 bunch asparagus: Adds a lovely crunch and bright green color for visual appeal.
- 1 pint cherry tomatoes: Bursting with sweetness and a juicy pop in every bite.
- 1 tablespoon olive oil: For sautéing and building layers of flavor.
- 1/2 teaspoon salt: To enhance all the natural flavors.
- 1/4 teaspoon black pepper: Adds a gentle hint of heat and depth.
- 1/4 cup grated Parmesan cheese: For a nutty, savory finish topping off the whole dish.
How to Make Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
Step 1: Prepare and Cook the Chicken
Start by heating a large skillet over medium-high heat and adding olive oil. While it warms up, season the chicken breasts with salt and black pepper to bring out their natural flavor. Sear the chicken in the hot skillet for about 6-7 minutes on each side until you see a gorgeous golden-brown crust and it’s cooked all the way through. The aroma at this stage is already building a mouthwatering anticipation. Once cooked, set the chicken aside to rest for a few minutes before slicing it into thin, succulent strips.
Step 2: Cook the Tortellini
While your chicken is resting, bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package directions, usually 3-4 minutes, until they float to the surface meaning they’re perfectly tender. Drain them carefully and set aside because we’ll bring them back into the skillet soon for that lovely final toss with the pesto and veggies.
Step 3: Prepare and Sauté the Vegetables
Trim the tough ends off the asparagus and cut the spears into bite-sized pieces. In the same skillet used to cook the chicken, add a bit more olive oil if needed, and toss in the asparagus. Sauté over medium heat for 4-5 minutes until the asparagus is tender yet still crisp, which keeps the dish lively and fresh. Next, add halved cherry tomatoes and cook for another 1-2 minutes until they just start to soften, releasing a hint of their sweetness to mingle with the other ingredients.
Step 4: Combine All Components
Lower the heat and add the drained tortellini back to the skillet with the asparagus and tomatoes. Now pour in the basil pesto and toss everything gently but thoroughly until each piece of tortellini is coated in that gorgeous, green, aromatic sauce. Slide in the sliced chicken next, folding it into the mix so all the flavors blend seamlessly. Finally, sprinkle with grated Parmesan cheese and give a last toss to bring in that perfect salty, nutty finish.
How to Serve Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
Garnishes
For an extra touch of elegance and flavor, garnish with fresh basil leaves or a few extra shavings of Parmesan. A squirt of lemon juice or a pinch of crushed red pepper flakes can also brighten and add contrast if you like a bit of zing!
Side Dishes
This dish stands wonderfully on its own but pairs beautifully with a crisp green salad or crusty garlic bread to soak up every bit of pesto-drizzled deliciousness. Simple roasted potatoes or a light vegetable medley also complement without overpowering the main event.
Creative Ways to Present
Try serving this Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe in individual shallow bowls for a cozy dinner vibe. Or plate it elegantly by layering the chicken slices atop a bed of tortellini and vegetables for a restaurant-quality look that will wow your guests!
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in an airtight container in the refrigerator for up to three days. Keep in mind the pesto flavor intensifies overnight, so it’ll taste even more vibrant the next day!
Freezing
While freezing is possible, the texture of the asparagus and tortellini might change slightly. If you choose to freeze, place leftovers in a freezer-safe container and consume within one month for best flavor and quality.
Reheating
Reheat gently on the stovetop over low heat to maintain the texture of the chicken and vegetables, adding a splash of water or olive oil if needed to keep it moist. Microwaving is fine too but keep the heat moderate to avoid drying out the pasta and chicken.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While cheese tortellini is fantastic for its creamy pockets, you can swap in other pasta shapes like gnocchi or ravioli for a similar texture and heartiness.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding extra vegetables or plant-based protein like chickpeas or tofu to keep it satisfying and delicious.
Can I prepare the pesto myself?
Definitely. Homemade basil pesto made with fresh basil, garlic, pine nuts, Parmesan, and olive oil will elevate this dish even more with its fresh, vibrant flavor.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and appear opaque with no pink in the center. Cooking times may vary slightly depending on thickness.
What if I don’t have fresh asparagus?
Green beans or snap peas can make excellent alternatives, providing a similar crunch and fresh green color to brighten the dish.
Final Thoughts
There is something truly special about this Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe that makes each bite feel like a celebration of fresh flavors and comforting textures. Whether you’re cooking for a weeknight dinner or a casual gathering, it’s a surefire way to impress with minimal fuss. I can’t wait for you to try it and add it to your own lineup of cherished meals!
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Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Basil Pesto Chicken with Tortellini, Asparagus, and Cherry Tomatoes is a vibrant and flavorful dish combining tender, seasoned chicken breasts with cheesy tortellini and fresh vegetables. Tossed in aromatic basil pesto and finished with grated Parmesan, this one-pan meal offers a perfect balance of protein, veggies, and carbs for a satisfying dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, divided
Pasta
- 12 ounces cheese tortellini
Vegetables
- 1 bunch asparagus
- 1 pint cherry tomatoes
Sauce and Garnish
- 1 cup basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the skillet: Place a large skillet over medium-high heat and add half of the olive oil. Allow it to warm up before adding the chicken.
- Season chicken: While the skillet heats, season both sides of the chicken breasts evenly with salt and black pepper for flavor.
- Cook chicken: Add the chicken breasts to the hot skillet and cook for 6-7 minutes on each side until golden brown and fully cooked through (internal temperature of 165°F).
- Rest and slice chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices before slicing into thin strips.
- Cook tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (about 3-4 minutes) until they float to the surface. Drain and set aside.
- Prepare asparagus: While tortellini cooks, trim the woody ends from the asparagus and cut into 1-inch pieces.
- Sauté asparagus: In the same skillet used for chicken, add the remaining olive oil if needed. Sauté the asparagus over medium heat for 4-5 minutes until tender yet crisp.
- Prepare tomatoes: Cut the cherry tomatoes in half while asparagus cooks.
- Add tomatoes to skillet: Add halved cherry tomatoes to the skillet and cook for an additional 1-2 minutes until tomatoes begin to soften.
- Combine pasta and vegetables: Lower the heat and stir in the cooked tortellini with the asparagus and tomatoes in the skillet.
- Add basil pesto: Pour the basil pesto over the tortellini mixture and toss thoroughly until everything is evenly coated.
- Mix in chicken: Add the sliced chicken strips to the skillet and gently stir to combine all ingredients.
- Finish with Parmesan: Sprinkle grated Parmesan cheese over the top and toss again to incorporate the cheese throughout the dish.
- Serve warm: Plate the dish immediately, ensuring each serving includes chicken, tortellini, asparagus, and cherry tomatoes for a balanced and flavorful meal.
Notes
- You can substitute cheese tortellini with spinach or mushroom tortellini for variation.
- For a lower-carb option, substitute tortellini with zucchini noodles.
- Fresh basil pesto can be replaced with store-bought pesto, but homemade adds better flavor.
- Use a meat thermometer to ensure chicken reaches 165°F for safety.
- The asparagus should be tender but still crisp to maintain texture; avoid overcooking.
- If you prefer, sprinkle extra Parmesan or red pepper flakes at serving for added taste.
