Summer Pesto Chicken Tortellini: Your New Go-To Mediterranean Feast
Hey foodie friends! Chef Marco here, ready to share a recipe that’ll make your taste buds do a happy dance. Picture this: plump cheese-filled tortellini, juicy sun-kissed tomatoes, and tender chicken all swimming in a vibrant basil pesto sauce. This Summer Pesto Chicken Tortellini isn’t just dinner—it’s a vacation on a plate. Perfect for those nights when you want something fancy-feeling but don’t want to babysit the stove. Let’s turn your kitchen into a Mediterranean bistro!
That One Summer in Sicily…
Let me take you back to my 25th birthday in Taormina, Sicily. I’d been sweating over complicated dishes all day at the restaurant where I staged, when my mentor Nonna Lucia dragged me to her garden. She tossed leftover grilled chicken, fresh pasta, and pesto made from basil still warm from the sun into a bowl, saying “Bambino, good food needs heart, not hours.” That 10-minute masterpiece taught me more about cooking than any Michelin-starred kitchen. This recipe? It’s my love letter to that lesson.
Your Flavor Toolkit 🌿
- 2 cups cooked tortellini – Cheese-filled adds creaminess, but mushroom or prosciutto work too! (Pro tip: Cook in broth instead of water for extra flavor)
- 1 lb chicken breast – Leftover rotisserie chicken saves 15 minutes! Slice against the grain for tenderness.
- 1 bunch asparagus – Snap off woody ends where they break naturally. No asparagus? Swap in zucchini ribbons!
- 1 cup cherry tomatoes – Halve them to release those sweet juices. Campari tomatoes = winter hack!
- ⅓ cup basil pesto – My homemade recipe beats store-bought, but hey—jarred pesto won’t tell!
- 1 tbsp olive oil – Use your good stuff here—it’s the flavor backbone!
Let’s Get Cooking! 🔥
Step 1: Pasta Prep
Boil tortellini like you’re giving them a spa day—al dente, not mushy! (1 minute less than package says). Drain but save ½ cup pasta water—it’s liquid gold for adjusting sauce later.
Step 2: Veggie Sizzle
Heat oil in your favorite skillet until it shimmers. Add asparagus with a sprinkle of salt—listen to that happy sizzle! Cook 3 minutes until bright green, then add tomatoes. Wait for that pop when they start wrinkling—that’s flavor magic happening.
Step 3: The Big Toss
Reduce heat to low. Add chicken, tortellini, and pesto. Use tongs to gently fold—imagine you’re mixing a salad, not dough! Too thick? Add reserved pasta water 1 tbsp at a time.
Step 4: Finish Like a Pro
Kill the heat. Grind fresh pepper over the top—the heat activates its aroma. Let it rest 2 minutes (I know, torture!) so flavors marry. Taste and adjust salt—remember pesto can be salty already!
Plating Perfection 🍽️
Grab shallow bowls for that rustic trattoria vibe. Twirl tortellini with tongs to create height, letting tomatoes and asparagus peek through. Finish with a snowfall of Parmesan and basil chiffonade. Extra points for crusty bread to swipe up every last bit of pesto!
Mix It Up! 🔄
- Seafood Twist: Swap chicken for shrimp sautéed with garlic
- Veggie Delight: Omit chicken, add roasted artichokes & sun-dried tomatoes
- Creamy Dream: Stir in 2 tbsp mascarpone for luxe texture
- Nut-Free: Use kale-walnut pesto instead of traditional
Confessions from My Kitchen 😅
True story: I once made this for a date but forgot the pesto in the microwave. We ate it anyway with salsa verde—now we’re married! The moral? Recipes are guidelines, not rules. Over the years, I’ve added chili flakes for heat, lemon zest for brightness, even diced peaches when feeling wild. Make it yours!
Your Questions, Answered ❓
Q: My pesto looks oily and separated—help!
A: No stress! Stir in 1 tsp pasta water at a time—the starch emulsifies it back to silky perfection.
Q: Can I make this ahead?
A: Absolutely! Prep components separately, then combine when ready. Note: Pasta absorbs sauce, so keep extra pesto on standby.
Q: Asparagus too crunchy?
A: After cooking, toss with a splash of water and cover for 1 minute—they’ll steam to tender-crisp nirvana.
Nutritional Breakdown 📊
Per serving: 480 calories, 32g protein, 18g fat, 42g carbs (Using cheese tortellini and homemade pesto). Want it lighter? Try whole wheat tortellini and swap ½ pesto for Greek yogurt!
Print
Summer Pesto Chicken Tortellini
- Total Time: 25 minutes
- Yield: 4
Ingredients
• 2 cups cooked tortellini (cheese-filled or your favorite)
• 1 lb chicken breast, grilled or sautéed, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• ⅓ cup basil pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt & pepper to taste
• Fresh basil or grated Parmesan (for garnish)
Instructions
Cook tortellini according to package instructions. Drain and set aside.
In a skillet, heat olive oil and cook asparagus for 4–5 minutes until just tender. Add cherry tomatoes and cook 2 more minutes.
Add cooked chicken, tortellini, and pesto to the skillet. Toss gently to coat everything in that fragrant basil goodness.
Warm through, then season with salt and pepper.
Garnish with fresh basil or Parmesan before serving.
- Prep Time: 10 mins
- Cook Time: 15 minutes
Nutrition
- Calories: 480 per serving
- Fat: 18g per serving
- Carbohydrates: 42g per serving
- Protein: 32g per serving
