Healthy Chicken Pesto Tortellini with Asparagus & Sun-Dried Tomatoes
Need a dinner that's fresh, flavorful, and easy enough for a busy weeknight? This Healthy Chicken Pesto Tortellini combines juicy chicken breast, cheesy tortellini, crisp asparagus, and savory sun-dried tomatoes in a light basil pesto sauce. Every bite is packed with vibrant Italian-inspired flavor while coming together in just about 30 minutes.
Recipe
Healthy Chicken Pesto Tortellini with Asparagus & Sun-Dried Tomatoes
This healthy chicken pesto tortellini is a quick, satisfying dinner made with tender chicken breast, asparagus, julienned sun-dried tomatoes, and cheese tortellini tossed in a light basil pesto sauce. It's packed with fresh flavor and ready in about 30 minutes.
Ingredients
- 20 oz frozen cheese tortellini
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup julienned sun-dried tomatoes, drained
- 1/3 cup basil pesto
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt, to taste
- 2 tbsp chopped fresh basil
- Optional: 1 tbsp fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil and cook the frozen tortellini according to the package directions. Reserve 1/4 cup of the pasta water before draining.
- Season the chicken with Italian seasoning, garlic powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6 to 8 minutes until lightly browned and cooked through. Transfer to a plate.
- In the same skillet, sauté the asparagus for 3 to 4 minutes until crisp-tender.
- Add the garlic and julienned sun-dried tomatoes. Cook for about 1 minute until fragrant.
- Return the chicken to the skillet.
- Add the cooked tortellini, basil pesto, Parmesan cheese, and reserved pasta water. Toss until everything is evenly coated in the sauce.
- Add a squeeze of fresh lemon juice if desired and garnish with chopped basil before serving.
Equipment
- Large pot
- Large skillet
- Colander
- Cutting board
- Chef's knife
- Measuring cups and spoons
Notes
- Fresh tortellini can be substituted by reducing the cooking time.
- Do not overcook the asparagus so it stays bright green and crisp.
- Use refrigerated pesto for the freshest basil flavor.
- If the sauce becomes too thick, stir in a little more reserved pasta water.
- Grilled chicken also works well in this recipe.
Nutrition Estimate
- Calories
- 520
- Protein
- 38g
- Carbohydrates
- 38g
- Fat
- 23g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 640mg
Nutrition values are estimates and may vary depending on the brands and ingredients used. Values are not exact unless calculated from a verified nutrition database.
Why You'll Love This
- Ready in just 30 minutes.
- High in protein from lean chicken breast.
- Loaded with colorful vegetables.
- Creamy without a heavy cream sauce.
- Perfect for meal prep.
- Family-friendly and easy to customize.
Ingredient Tips
- Frozen tortellini cooks quickly and keeps well in the freezer.
- Trim the woody ends from the asparagus before cooking.
- Drain the sun-dried tomatoes well if packed in oil.
- Use refrigerated basil pesto for the freshest flavor.
- Freshly grated Parmesan melts more smoothly.
Tips
- Reserve pasta water before draining to help create a silky sauce.
- Cook the asparagus until just crisp-tender to preserve its texture.
- Avoid overcooking the chicken to keep it juicy.
- Add the pesto after lowering the heat to preserve its fresh basil flavor.
- Finish with fresh basil and a squeeze of lemon for extra brightness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or chicken broth. Freezing is not recommended because tortellini may soften after thawing.
Variations
- Add baby spinach during the final minute of cooking.
- Substitute grilled shrimp for chicken.
- Use whole wheat tortellini if available.
- Add mushrooms or zucchini.
- Sprinkle toasted pine nuts over the finished dish.
Substitutions
- Use turkey breast instead of chicken.
- Replace asparagus with broccoli or green beans.
- Swap Parmesan with Pecorino Romano.
- Use homemade pesto for even fresher flavor.
- Try spinach tortellini for additional vegetables.
FAQ
Can I use refrigerated tortellini?
Yes. Simply cook it according to the package directions and continue with the recipe.
Can I meal prep this recipe?
Yes. It stores well in the refrigerator for up to 3 days.
Can I make this recipe vegetarian?
Yes. Omit the chicken and add mushrooms or white beans for extra protein.
Can I use homemade pesto?
Absolutely. Homemade basil pesto works beautifully in this recipe.
What goes well with this meal?
Serve it with a simple green salad or roasted vegetables for a complete dinner.
This Healthy Chicken Pesto Tortellini with Asparagus and Sun-Dried Tomatoes is the perfect combination of comfort and freshness. It's an easy weeknight dinner that's loaded with flavor, protein, and colorful vegetables while coming together in just 30 minutes.
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