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
Scale
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.
