Pesto Chicken Tortellini and Veggies

A vibrant, satisfying one-pan meal combining tender chicken, cheese-filled tortellini, and crisp vegetables—all coated in bright, flavorful pesto. I love how this dish effortlessly blends protein, carbs, and veggies into a delicious, balanced dinner.

Why You’ll Love This Recipe

I adore this recipe because it’s quick, wholesome, and full of flavor. The pesto brings a fresh, herbal brightness that ties the dish together, while the vegetables add color, crunch, and nutrition. It’s an easy weeknight meal that’s both comforting and colorful.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• refrigerated cheese tortellini (or frozen, thawed)

• boneless, skinless chicken breast or thigh, cut into bite-size pieces

• olive oil

• salt and freshly ground black pepper

• garlic cloves, minced

• bell peppers (any color), sliced

• zucchini or summer squash, sliced

• cherry tomatoes, halved

• frozen peas or asparagus tips (optional)

• basil pesto (store-bought or homemade)

• grated Parmesan cheese (optional, for serving)

• fresh basil or parsley, chopped (for garnish)

Directions

1. I bring a pot of salted water to a boil and cook the tortellini according to package directions until al dente, then drain, reserving about ½ cup of pasta water.

2. In a large skillet or sauté pan, I heat a drizzle of olive oil over medium-high heat.

3. I season the chicken pieces with salt and pepper, then cook them until golden and cooked through (about 5–6 minutes). I remove them and set aside.

4. I add another splash of olive oil if needed, then sauté minced garlic briefly until fragrant.

5. I toss in sliced bell peppers and zucchini, cooking until just tender—about 4–5 minutes.

6. I stir in cherry tomatoes and optional peas or asparagus, cooking for an additional 2–3 minutes until everything is heated through.

7. I return the chicken to the pan along with drained tortellini.

8. I spoon in the pesto and stir gently to coat everything evenly, adding reserved pasta water a little at a time to loosen the sauce.

9. I season to taste with more salt and pepper, then remove from heat.

10. I serve it hot, topped with a sprinkle of grated Parmesan cheese and fresh basil or parsley.

Servings and timing

This recipe serves about 4 people. Prep time is approximately 10 minutes, cooking time around 20 minutes—so I’m ready to eat in roughly 30 minutes total.

Variations

• Protein swap: I replace chicken with cooked sausage, shrimp, or chickpeas for variety.

• Veggie boost: I add broccoli florets, spinach, or kale for extra greens.

• Creamy twist: I stir in a splash of cream or a spoonful of cream cheese for a lush, creamy sauce.

• Herb variation: I mix fresh chopped thyme or oregano with the pesto for added depth.

• Nutty crunch: I garnish with toasted pine nuts or chopped walnuts for texture.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat, adding a splash of water or pasta water to refresh the sauce. I don’t recommend freezing, as the tortellini can soften with thawing.

FAQs

Can I use frozen tortellini?

Yes—I thaw frozen tortellini before cooking, or cook it directly from frozen—just follow package instructions and adjust water as needed.

Is store-bought pesto okay?

Absolutely—store-bought pesto works wonderfully and saves time. I often brighten it with a bit of lemon juice or extra herbs.

What vegetables work best?

I use seasonal or favorite veggies—zucchini, peppers, cherry tomatoes, peas, asparagus, broccoli, spinach—they all pair beautifully with pesto.

Can I make this ahead for meal prep?

I cook the components separately, then toss together before serving so nothing gets soggy. It holds well for a day or two.

How can I lighten it up?

I reduce the olive oil, use whole wheat tortellini or veggie-packed tortellini, and load up on veggies for a lighter but satisfying meal.

Conclusion

Pesto Chicken Tortellini and Veggies is one of my favorite go-to dinners—quick, colorful, and bursting with flavor. It’s a balanced dish that’s easy to prepare yet feels special. I hope it becomes a regular favorite in your kitchen too!