Sun-dried Tomato Pesto Chicken Tortellini


Sun-dried Tomato Pesto Chicken Tortellini

Recipe by Julia Pacheco Course: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • 2 tbs olive oil, divided

  • 1 lb chicken breast, cubed

  • 1/2 tsp salt

  • 1/2 cup sun-dried tomatoes, divided

  • 1 lb asparagus, trimmed

  • 1/4 cup water

  • 9oz cheese tortellini

  • 1/3 cup basil pesto

  • 8oz cherry tomatos, sliced in half


  • Heat a large deep skillet to medium heat add in 1 tbs of olive oil once oil is hot add in the cubed chicken, 1/4 cup of the sun dried tomatoes and season with salt stir together and cook for about 7-8 minutiae or until the chicken is cooked through.
  • Once chicken is cooked remove to a separate plate cover with foil to keep warm and set to the side.
  • To a pot of boiling water add the tortellini cook according to package instructions, drain and set to the side. (To avoid the cooked tortellini from sticking together stir in 2 tbs of olive oil after the pasta is cooked and drained)
  • In the same pan we cooked the chicken in add 1 tbs of olive oil, asparagus, 1/4 cup of sun dried tomatoes, and water. Cook on medium heat for about 5-10 minutes or until the asparagus is to the tenderness you like it to be.
  • Once asparagus is tender sitr back in the cooked chicken, and pesto.
  • Stir in the cherry tomatoes, and cooked tortellini. Once the tortellini is coated in the pesto its ready to enjoy! We like to serve ours with parmesan cheese on top.


  1. Midwest Cook

    YUM – I made a half-recipe and it was 4 servings for us. I used cooked/shredded/frozen rotisserie chicken and included the water and sun dried tomatoes as I thawed it.

  2. Karen Warnes

    This was pretty good and came together fast! I usually cut my asparagus into small pieces.

  3. Excellant recipe!! So good! Made it exactly like the instructions. Yum!

  4. This was really good. My husband liked it as well, and he’s not fond of chicken Thanks Julia for the recipe.

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