Pesto Chicken Tortellini And Veggies Recipe

There's something magical about the first bite of Pesto Chicken Tortellini and Veggies — the creamy, herby pesto clinging to pillowy tortellini, paired with juicy chicken and vibrant vegetables. The aroma alone is enough to make your mouth water as the basil, garlic, and parmesan meld together into a comforting, irresistible sauce.

I first whipped up this dish on a hectic weeknight when I needed something fast yet satisfying. Since then, it's become one of my most reliable go-to meals — quick to prepare, easy on the wallet, and loved by the whole family.

Let’s dive right into why this recipe will become a staple in your kitchen too.

Why You'll Love This Pesto Chicken Tortellini And Veggies

Get ready to discover your next weeknight favorite. Pesto Chicken Tortellini and Veggies checks all the boxes: flavor-packed, quick to make, and endlessly adaptable.

First off, it’s incredibly fast to prepare. With store-bought tortellini and pre-made pesto, you can have dinner on the table in under 30 minutes. Perfect for those evenings when time feels like a luxury.

It’s wonderfully budget-friendly. Using simple ingredients like chicken breast, frozen tortellini, and seasonal vegetables means you can feed your family without breaking the bank.

The recipe is also highly adaptable. Swap in your favorite vegetables, adjust the pesto amount to taste, or use leftover chicken — it’s a great way to clean out your fridge while still enjoying a gourmet-tasting meal.

And best of all, it's a complete meal in one pan. Protein, carbs, and veggies all come together harmoniously, minimizing both prep and cleanup.

Now let’s take a closer look at the ingredients that make this dish so delicious.

Ingredients Notes

The beauty of this Pesto Chicken Tortellini and Veggies recipe lies in its approachable, simple ingredients that work together to create a restaurant-quality dish.

The tortellini is the star of the show. I like to use refrigerated cheese tortellini because it cooks quickly and holds up beautifully when tossed with the creamy pesto sauce. If you only have frozen tortellini, that works too — just add a couple of extra minutes to the cooking time.

For the protein, chicken breasts are my go-to. They cook up tender and juicy, absorbing the flavors of the pesto and vegetables. You can also substitute with rotisserie chicken for an even faster prep time, especially on busy nights.

The sauce revolves around store-bought pesto, which brings a burst of fresh basil, garlic, and parmesan to the dish with zero effort. While homemade pesto is always an option, the jarred version works perfectly here, making this recipe super accessible.

The vegetables bring color, nutrition, and texture. I typically use a mix of zucchini, bell peppers, and cherry tomatoes for their vibrant flavors and quick cook time. Feel free to substitute with whatever veggies you have on hand — broccoli, spinach, or asparagus would all be fantastic.

You’ll also need a large nonstick skillet or sauté pan to bring everything together seamlessly. Having a pan with high sides makes tossing the tortellini with the sauce and veggies much easier.

How To Make This Pesto Chicken Tortellini And Veggies

Creating this satisfying dish couldn’t be simpler, even for beginner cooks. Let me walk you through the easy steps.

Start by bringing a large pot of salted water to a boil. Once boiling, add your tortellini and cook according to the package instructions. Usually, this only takes 3-5 minutes. Drain and set aside, reserving about ¼ cup of the pasta water for later.

While the tortellini cooks, heat some olive oil in a large skillet over medium-high heat. Add diced chicken breast pieces to the hot pan, seasoning with salt and pepper. Allow the chicken to sear without stirring for a few minutes, developing a golden crust, then stir occasionally until cooked through.

Once the chicken is fully cooked, remove it from the pan and set aside. In the same pan, add a bit more oil if needed, and toss in your chopped vegetables. Sauté for 3-5 minutes until tender-crisp, stirring frequently to avoid burning.

Return the cooked chicken to the pan with the vegetables. Add the cooked tortellini and gently fold everything together. Stir in your pesto sauce, using the reserved pasta water a tablespoon at a time to loosen the sauce to your desired consistency.

Allow everything to simmer together for a minute or two so the flavors can meld beautifully. You’ll know it’s ready when the sauce coats every piece evenly and the dish smells absolutely divine.

From start to finish, you’re looking at about 25-30 minutes — perfect for a weeknight win!

Storage Options

Leftovers of this Pesto Chicken Tortellini and Veggies keep remarkably well, making it a great meal prep option too.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The pesto may slightly darken over time but will still taste delicious.

If you want to freeze it, I recommend freezing the chicken, veggies, and tortellini without the pesto. Once reheated, stir in fresh pesto for the best texture and flavor. Frozen portions can last up to 2 months.

To reheat, simply warm individual portions in the microwave for 1-2 minutes, stirring halfway through. For stovetop reheating, add a splash of chicken broth or water to loosen the sauce and gently warm over medium heat.

Variations and Substitutions

One of my favorite things about this recipe is how versatile it is. You can easily customize it based on what you have on hand or your dietary needs.

If you're not a fan of chicken, try using shrimp or Italian sausage for a different protein twist. Both add fantastic flavor and pair beautifully with the pesto and veggies.

For a vegetarian version, simply omit the meat and add more veggies or even canned chickpeas for some extra protein and fiber.

You can experiment with different pesto varieties too — sun-dried tomato pesto or arugula pesto offer unique flavor profiles while keeping the dish exciting.

If you prefer a creamier sauce, stir in a couple of tablespoons of cream cheese or heavy cream with the pesto. It adds an extra layer of richness that’s absolutely decadent.

Don’t be afraid to get creative — this recipe is wonderfully forgiving and welcomes your personal touch!

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