If you’re looking to brighten up your weeknight dinner routine with minimal fuss and a whole lot of flavor, say hello to Pesto Chicken Tortellini and Veggies. This vibrant dish is absolutely chock-full of juicy chicken, pillowy cheese tortellini, and veggies bursting with color, all tossed in a luscious, herbaceous pesto sauce. It’s the kind of meal that looks straight out of your favorite Italian bistro but takes just half an hour to make from scratch, making it a personal favorite for busy (and hungry) evenings!

Pesto Chicken Tortellini and Veggies Recipe - Recipe Image

Ingredients You’ll Need

Putting together Pesto Chicken Tortellini and Veggies is a breeze thanks to simple but standout ingredients that each bring something special to the table. From sun-kissed veggies to creamy pesto and tender pasta, every component plays an important role in the final dish.

Olive oil: Adds a subtle richness and helps the chicken and veggies caramelize beautifully in the skillet.
Boneless, skinless chicken breast: Provides lean protein and soaks up all that savory pesto goodness as it cooks.
Salt and pepper: The foundation for seasoning, bringing all your other ingredients together in harmony.
Red bell pepper: Brings sweetness, crunch, and a gorgeous pop of color to every bite.
Zucchini: Lends a fresh, mild flavor while adding even more veggie goodness.
Cherry tomatoes: Their natural sweetness and juiciness brighten the entire dish.
Cheese tortellini: Store-bought or homemade, these little pasta pillows offer delicious cheesy flavor and satisfying texture.
Basil pesto: The star of the show – provides tons of herby, garlicky flavor that ties everything together.
Grated Parmesan cheese: Adds a savory finish and just the right touch of saltiness.
Fresh basil (optional): For a fresh, fragrant garnish that wakes up all the flavors.

How to Make Pesto Chicken Tortellini and Veggies

Step 1: Cook the Tortellini

Start by bringing a large pot of salted water to a boil. Add your cheese tortellini and cook it according to the package directions until perfectly al dente. When the tortellini floats to the top, they’re ready to drain. Give them a quick shake in the colander, then set aside—no need to rinse! Those starches help the sauce stick later.

Step 2: Sauté the Chicken

While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Season your chicken pieces generously with salt and pepper, then cook them in the hot oil for 5 to 7 minutes. You’re looking for a beautiful golden-brown color and no pink in the center. This step is what builds that crave-worthy flavor base for your Pesto Chicken Tortellini and Veggies.

Step 3: Add the Veggies

To the same skillet, toss in your sliced red bell pepper and zucchini. Sauté these together for about 4 to 5 minutes, stirring occasionally, until the veggies are tender but still wonderfully crisp. Now add the cherry tomatoes, letting them cook for another 2 minutes just until they’re heated through and slightly softened.

Step 4: Bring it All Together

Time for the magic moment! Add the cooked tortellini and spoon in that velvety basil pesto. Stir gently, making sure the sauce coats every single bite of chicken, pasta, and veggie. Let everything heat together for 1 to 2 minutes, allowing the flavors to meld and the dish to get piping hot.

Step 5: Finish and Serve

Take the skillet off the heat and sprinkle with a generous handful of grated Parmesan cheese. If you’re feeling fancy, scatter some fresh basil on top. Serve your Pesto Chicken Tortellini and Veggies warm, and step back to admire your colorful, tantalizing creation!

How to Serve Pesto Chicken Tortellini and Veggies

Garnishes

A shower of grated Parmesan and a handful of fresh basil leaves instantly upgrade both flavor and presentation. If you’re hosting or just feeling extra, finish with cracked black pepper or a drizzle of good olive oil for a touch of shine.

Side Dishes

While Pesto Chicken Tortellini and Veggies is easily a one-pan meal, it pairs beautifully with a simple green salad, crusty garlic bread, or even roasted asparagus. For a lighter touch, go for lemony arugula tossed with balsamic vinaigrette.

Creative Ways to Present

For fun dinner party vibes, serve individual portions in wide bowls and top each with a mini pile of basil ribbons. This dish also works well as a main on a large platter, letting everyone dig in family-style. For a rustic feel, bring the skillet right to the table—minimal dishes, maximum flavor!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pesto Chicken Tortellini and Veggies in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making tomorrow’s lunch just as exciting as dinner!

Freezing

While tortellini and pesto don’t always freeze perfectly, you can freeze leftovers for up to a month. Just know that the texture of the veggies may soften a bit when thawed. For best results, cool the dish completely before transferring to a freezer-safe container.

Reheating

Reheat individual portions in the microwave, stirring halfway through for even warming. Or, warm gently on the stovetop with a splash of water or extra pesto to revive the sauce and keep everything nice and saucy.

FAQs

Can I use a different type Main Course

Absolutely! While cheese tortellini makes this dish special, you can substitute your favorite stuffed pasta or even plain penne or rotini. Just adjust the cooking time as needed for the pasta you choose.

What kind of chicken works best?

Boneless, skinless chicken breast is perfect for quick cooking and lean protein, but chicken thighs are a great alternative if you prefer a bit more richness and tenderness.

Can I make Pesto Chicken Tortellini and Veggies vegetarian?

Definitely! Simply skip the chicken and add extra veggies like mushrooms or spinach, or toss in some white beans for a protein boost.

How do I pick a good store-bought pesto?

Look for pesto with simple ingredients (basil, olive oil, cheese, nuts) and refrigerate after opening. If possible, choose a pesto from the refrigerated section, as these usually taste fresher and more vibrant.

Is this dish suitable for meal prep?

Yes, you can portion your Pesto Chicken Tortellini and Veggies into meal-prep containers for easy lunches or dinners throughout the week. Just store the garnish separately and add it after reheating for the freshest flavor.

Final Thoughts

There’s something incredibly satisfying about digging into a plate of Pesto Chicken Tortellini and Veggies—a comforting, colorful, and flavor-packed meal that never fails to impress. Give it a try, and don’t be surprised if it lands a regular spot in your dinnertime rotation!

Pesto Chicken Tortellini and Veggies Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Pesto Chicken Tortellini and Veggies recipe is a delicious and satisfying main course that combines tender chicken, cheese-filled tortellini, colorful vegetables, and flavorful basil pesto. Perfect for a quick and easy weeknight dinner.

Ingredients

Scale

Chicken and Vegetables:

1 tablespoon olive oil
1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
Salt and pepper to taste
1 red bell pepper (sliced)
1 zucchini (halved lengthwise and sliced)
1 cup cherry tomatoes (halved)

Tortellini:

1 package (20 oz) refrigerated cheese tortellini

Additional Ingredients:

½ cup basil pesto (store-bought or homemade)
¼ cup grated Parmesan cheese
Fresh basil for garnish (optional)

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Instructions

Cook Tortellini: Bring a large pot of salted water to a boil and cook the tortellini according to package directions. Drain and set aside.
Sauté Chicken: Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then sauté for 5–7 minutes until cooked through and lightly browned.
Add Vegetables: Add bell pepper and zucchini to the skillet, cooking for 4–5 minutes until tender-crisp. Stir in cherry tomatoes and cook for another 2 minutes.
Combine: Add the cooked tortellini and pesto to the skillet, stirring to combine. Cook for 1–2 more minutes until heated through.
Finish and Serve: Remove from heat, sprinkle with Parmesan cheese, garnish with fresh basil if desired, and serve warm.