Italian-Inspired Tortellini With Chicken

This Balsamic Chicken Tortellini Salad has become my go-to solution for busy weeknights when I need something satisfying yet fresh. The combination of cheese tortellini, perfectly seasoned chicken, and crisp vegetables creates a meal that works beautifully whether served warm for dinner or cold as leftovers the next day.

I first made this recipe when hosting an impromptu summer gathering with neighbors, and it disappeared before I could even consider seconds. The Italian-inspired flavors remind me of my grandmother's cooking but with a modern twist that my entire family devours.

Ingredients

• Cheese Tortellini: the star of the show that makes this dish hearty and satisfying. Look for refrigerated varieties for the best texture
• Chicken Breasts: provides lean protein and absorbs the balsamic flavors beautifully. Choose boneless skinless for quickest cooking
• Italian Dressing: adds herbal complexity to the sauce without extra work
• Balsamic Vinegar: creates that signature sweet tanginess. Select a good quality bottle for best results
• Honey: balances the acidity of the vinegar with natural sweetness
• Asparagus: adds a fresh spring flavor and beautiful color. Look for stalks of medium thickness
• Shredded Carrots: provide sweetness and crunch. Use pre-shredded to save time
• Grape Tomatoes: burst with fresh flavor. Choose bright red ones for ripeness
• Red Pepper Flakes: add a gentle heat that complements the sweet balsamic sauce
• Fresh Basil: brightens the entire dish with its aromatic finish

Step-by-Step Instructions

Cook the Tortellini:

Bring a large pot of salted water to a rolling boil before adding tortellini. Cook according to package instructions until just tender, usually about 7 minutes. Be careful not to overcook as tortellini can quickly become mushy. Drain thoroughly and transfer to a large serving bowl.

Prepare the Balsamic Sauce:

Combine Italian dressing, balsamic vinegar, honey and red pepper flakes in a small bowl. Whisk thoroughly until the honey is fully incorporated and the mixture looks uniform. This sauce will be divided between cooking the chicken and dressing the final dish.

Cook the Chicken:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the sliced chicken breasts in a single layer, season with salt and pepper, and cover. Allow to cook undisturbed for 2 to 3 minutes until golden brown, then flip and cook another 2 to 3 minutes until completely cooked through with no pink remaining.

Glaze the Chicken:

Pour about a quarter of your balsamic sauce into the pan with the cooked chicken. Let it come to a quick boil, then reduce heat and simmer for one minute, turning the chicken pieces to ensure they get fully coated in the glaze. Transfer the glazed chicken to the bowl with tortellini.

Cook the Vegetables:

In the same pan used for chicken, add the chopped asparagus and cook for about 3 minutes, stirring occasionally. Add shredded carrots and continue cooking until vegetables are tender crisp with bright colors. Avoid overcooking to maintain texture and nutrients.

Combine and Finish:

Add the cooked vegetables and sliced grape tomatoes to the bowl with chicken and tortellini. Pour the remaining balsamic sauce into the empty pan and let it simmer for 1 to 2 minutes until slightly thickened. Pour this reduced sauce over everything and gently toss to combine all ingredients. Garnish with fresh basil just before serving.

Save

The asparagus is truly the vegetable that makes this dish special for me. I discovered this recipe during spring when asparagus was at its peak, and now I associate this dish with those first warm days when winter finally releases its grip. My daughter who normally avoids vegetables asks for seconds when I make this.

Make Ahead Tips

This salad actually improves with time as the flavors meld together. You can prepare it up to two days before serving. If making ahead, consider slightly undercooking the vegetables so they maintain some crispness after storing. Keep the basil separate until just before serving to prevent it from darkening. When ready to serve, bring to room temperature for about 30 minutes for the best flavor experience.

Seasonal Variations

Spring: use asparagus and snap peas
Summer: try zucchini and bell peppers
Fall: incorporate butternut squash cubes and kale
Winter: use roasted Brussels sprouts and dried cranberries

The beauty of this recipe lies in its adaptability to whatever vegetables are in season. Simply adjust cooking times according to the density of your chosen vegetables.

Serving Suggestions

For a complete Italian inspired meal, serve with garlic bread and a simple green salad
Pack individual portions in lunch containers with a small side of extra balsamic dressing
For a party presentation, arrange on a large platter and garnish with extra basil leaves and a drizzle of good quality balsamic glaze
This makes an excellent side dish for grilled Italian sausages if you want to add more protein options

Recipe FAQs

→ Can I make this dish ahead of time?

Yes! This dish makes excellent leftovers and is perfect for meal prep. You can prepare it up to 4-5 days in advance and store in sealed containers in the refrigerator. It tastes delicious whether served warm or cold.

→ What vegetables can I substitute in this dish?

This versatile dish works well with many vegetables. Try bell peppers, zucchini, broccoli, or spinach instead of or in addition to the asparagus, carrots and tomatoes. Just adjust cooking times accordingly for harder or softer vegetables.

→ Can I use a different protein instead of chicken?

Absolutely! This dish works well with grilled shrimp, sliced steak, or for a vegetarian option, use chickpeas or white beans. You can also omit the protein entirely for a side dish.

→ What type of tortellini works best?

Cheese tortellini is recommended, but you can experiment with other filled pasta varieties like spinach tortellini, mushroom tortellini, or even ravioli. Just follow the package cooking instructions for your chosen pasta.

→ How can I make the dressing less tangy?

If you find the balsamic dressing too tangy, simply increase the honey for more sweetness. You can also use a milder vinegar like white balsamic or add a bit more olive oil to mellow the flavor profile.

→ Can I freeze this dish?

While you can freeze it, the texture of the pasta and vegetables may change upon thawing. For best results, consume within 4-5 days stored in the refrigerator rather than freezing.