Mediterranean Chicken Tortellini

This vibrant pesto chicken tortellini transforms everyday ingredients into a Mediterranean feast that's both satisfying and simple. The combination of tender chicken, cheese-filled pasta, and fresh vegetables creates a colorful dish that has become my go-to for both weeknight dinners and casual entertaining.

I first created this recipe when trying to impress my in-laws with something that seemed fancy but wouldn't keep me trapped in the kitchen. The vibrant colors and bold flavors won everyone over, and now it's requested at nearly every family gathering.

Ingredients

• Chicken thighs: boneless and skinless sliced into strips. Their higher fat content keeps the meat juicy and flavorful throughout cooking
• Tortellini: cheese-filled pasta pockets that cook quickly and add substantial texture
• Basil pesto: provides the main flavor profile. Store-bought works beautifully but homemade elevates the dish
• Asparagus: adds a tender-crisp vegetable element. Look for medium-thickness spears for ideal texture
• Sun-dried tomatoes: bring intense umami flavor. Choose oil-packed for the richest taste
• Cherry tomatoes: add fresh brightness and a pop of color. Use a mix of yellow and red for visual appeal
• Olive oil: helps create the base for sautéing. Use a good quality one since the flavor will be noticeable

Step-by-Step Instructions

Prepare the chicken:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the salt-seasoned chicken strips and chopped sun-dried tomatoes, cooking for 5-10 minutes while occasionally turning the pieces. Watch for the chicken to lose all pinkness and reach an internal temperature of 165°F. The sun-dried tomatoes will infuse the oil with incredible flavor during this process.

Cook the asparagus:

After removing the chicken but keeping the flavored oil in the pan, add the trimmed asparagus pieces and remaining sun-dried tomatoes. Season generously with salt and cook for 5-10 minutes until the asparagus is tender-crisp and bright green. The asparagus should bend slightly when picked up but still maintain some firmness.

Prepare the tortellini:

While the asparagus cooks, boil the tortellini according to package directions in a separate pot of salted water. Fresh tortellini typically cooks in just 2-3 minutes while dried may take 7-9 minutes. Drain thoroughly when finished but do not rinse to maintain the starchy exterior that helps sauce adhere.

Combine components:

Return the cooked chicken to the skillet and add the basil pesto. Stir gently to coat every piece while warming everything through for 1-2 minutes. Add the drained tortellini and halved cherry tomatoes, tossing to combine everything evenly. The residual heat will slightly warm the tomatoes without cooking them, maintaining their fresh flavor.

Save

The sun-dried tomatoes are truly the secret weapon in this recipe. I discovered their importance accidentally when I was low on ingredients one evening and added extra to compensate. The intense concentrated flavor they impart to the oil creates a base that makes everything taste like it took hours to develop.

Make-Ahead Options

This dish maintains its quality remarkably well for up to three days in the refrigerator. Store in an airtight container and reheat gently on the stovetop with a splash of water or broth to refresh the sauce. The flavors actually continue to develop overnight, making this an excellent meal prep option. For best results when planning ahead, you can prepare all components separately and combine just before serving.

Customization Ideas

This tortellini dish welcomes endless variations based on what you have available. Spinach can replace asparagus in winter months. Bell peppers add sweetness and color. Baby kale wilts beautifully into the warm mixture. For a vegetarian version, substitute white beans or chickpeas for the chicken, adding them at the final combining stage. The foundation of pesto and tortellini works with nearly any vegetable combination.

Serving Suggestions

Serve this colorful dish family-style on a large platter for maximum visual impact. A simple green salad with lemon vinaigrette makes a perfect light accompaniment. For heartier appetites, add crusty garlic bread on the side. A chilled crisp white wine like Pinot Grigio or Sauvignon Blanc complements the herbal notes of the pesto beautifully. For a complete Mediterranean experience, offer a small bowl of olives and chunks of feta cheese alongside.

The Pesto Principle

While store-bought pesto works perfectly in this recipe, making your own takes this dish to another level. Traditional basil pesto combines fresh basil, pine nuts, Parmesan, garlic and olive oil for a vibrant sauce. However, you can create variations using other herbs or greens like arugula, spinach, or even broccoli. The key to great pesto is balancing the herbal notes with enough salt, cheese, and oil to create a smooth, flavorful sauce that coats each component of the dish.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just be careful not to overcook them as they can dry out more easily than thighs. Cook until they reach an internal temperature of 165°F (74°C) for best results.

→ What type of tortellini works best for this dish?

Cheese tortellini (either refrigerated or frozen) works wonderfully in this dish, but you can also use spinach or herb varieties. Fresh tortellini will have the best texture, but dried works too—just follow the package cooking instructions.

→ Can I make this dish ahead of time?

Yes! You can prepare all components separately up to 2 days ahead. Store them separately in the refrigerator, then combine and reheat gently when ready to serve. Add a splash of broth or water when reheating to maintain moisture.

→ What vegetables can I substitute for asparagus?

Broccoli, zucchini, green beans, or bell peppers make excellent substitutes for asparagus. Adjust cooking times accordingly as some vegetables cook more quickly than others.

→ Is there a dairy-free alternative to traditional pesto?

Yes, you can use dairy-free pesto made without Parmesan cheese. Many stores sell vegan pesto options, or you can make your own by substituting nutritional yeast for the cheese in traditional pesto recipes.

→ How do I prevent the tortellini from sticking together?

Cook tortellini in plenty of salted water, stir occasionally during cooking, and toss with a small amount of olive oil immediately after draining to prevent sticking.