This Easy Basil Pesto Chicken dish features tender chicken, colorful veggies, and delicious tortellini all mixed together with fresh basil pesto. It’s a tasty meal that’s quick to make!
You can toss in your favorite veggies or even some leftovers. I like to sprinkle extra cheese on top because, let’s face it, cheese makes everything better! 🧀
Key Ingredients & Substitutions
Tortellini: Cheese tortellini brings a creamy texture to the dish, but you can swap it for other pasta like penne or farfalle if you prefer. Fresh pasta cooks quickly, while dry pasta might need a little longer!
Chicken: Boneless skinless chicken breast is lean and cooks fast, but feel free to use thighs for a juicier option. You could also use cooked leftover chicken to save time.
Cherry Tomatoes: I love using a mix of red and yellow tomatoes for color, but any grape or regular tomatoes will work. Just chop larger ones into smaller pieces. If you don’t have fresh tomatoes, a can of diced tomatoes could do in a pinch.
Asparagus: This veggie adds a nice crunch! You can replace it with green beans or zucchini if asparagus isn’t available. Just adjust cooking time until your vegetables are tender.
Basil Pesto: Store-bought pestos save time, but homemade pesto adds a personal touch. You can also use sun-dried tomato pesto or even pesto made from spinach for a twist!
How Do You Cook the Chicken Perfectly?
Cooking the chicken properly is key to this dish! Here’s how you can ensure it turns out juicy and flavorful:
- Start with a hot skillet and add olive oil before adding the chicken. This helps create a nice sear.
- Don’t overcrowd the pan; cook in batches if necessary. This keeps the chicken from steaming, which would make it less crispy.
- Cook the chicken for about 5-7 minutes until browned on the outside and fully cooked on the inside (165°F). Using a meat thermometer can help here!
- Let it rest for a couple of minutes after cooking before tossing it back in. This helps keep it juicy.
With these tips, your chicken will be golden and delicious!
Easy Basil Pesto Chicken with Tortellini and Veggies
Ingredients:
- 2 cups cheese tortellini (fresh or frozen)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup cherry tomatoes (red and yellow), halved
- 1 cup asparagus spears, trimmed
- 3 tablespoons basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: grated Parmesan cheese for garnish
Time Needed:
This delightful dish will take about 25 minutes in total: 10 minutes for prep and around 15 minutes for cooking. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Once done, drain and set aside.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside.
3. Cook the Veggies:
In the same skillet, add the asparagus and sauté for 3-4 minutes until they are crisp-tender. Then add the halved cherry tomatoes and cook for another 1-2 minutes, just until they soften slightly.
4. Combine Everything:
Return the cooked chicken to the skillet and add the drained tortellini. Pour in the basil pesto and gently toss everything together to coat it evenly. Cook for a minute or two more to warm it through. Taste and adjust with more salt and pepper if needed.
5. Serve:
Remove from heat and serve hot. For an extra treat, sprinkle grated Parmesan cheese on top before enjoying!
Enjoy your vibrant, fresh, and easy-to-make basil pesto chicken with tortellini and veggies!
Frequently Asked Questions (FAQ)
Can I Use Frozen Tortellini?
Absolutely! If you’re using frozen tortellini, just make sure to follow the package instructions for cooking. Usually, you can drop them into boiling water straight from the freezer—no need to thaw!
What Other Vegetables Can I Add?
You can mix and match veggies based on your preference! Spinach, bell peppers, zucchini, or broccoli all make great additions. Just adjust the cooking time accordingly to ensure they stay crisp and bright.
Can I Make This Ahead of Time?
Yes, you can prep everything ahead! Cook the chicken and veggies, and toss them with the tortellini and pesto just before serving. Store in an airtight container in the fridge for up to 2 days. Just reheat gently on the stovetop before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave. You may want to add a splash of water or extra pesto to keep it moist!
