Pesto Chicken Tortellini And Veggies Recipe

There's something undeniably comforting about a bowl of cheesy tortellini coated in vibrant pesto, paired with juicy chicken and tender veggies. It's the kind of meal that feels gourmet but takes less effort than you'd expect—and the aroma alone will have everyone racing to the dinner table.

this Recipe

This Pesto Chicken Tortellini and Veggies recipe came about on a night when I needed to clear out the fridge but still wanted something delicious. A leftover chicken breast, a bag of tortellini, and some stray vegetables came together with a jar of pesto, and the result was an instant family favorite. It's now my go-to for busy weeknights or casual entertaining.

Whether you're short on time or just want a meal that's equal parts hearty and wholesome, this one-pan wonder has you covered.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Prepare to meet your new weeknight hero. This dish hits that magical sweet spot of being fast, flavorful, and flexible enough to suit any household.

First of all, it’s incredibly quick and easy. From prep to plate, you’re looking at about 30 minutes tops. That makes it perfect for school nights, work-from-home lunch breaks, or any time you don’t want to spend hours in the kitchen.

It’s also packed with flavor. The pesto gives everything a punch of garlicky, herby richness, while the tortellini adds a cheesy bite that pairs beautifully with the juicy chicken. Add some lightly sautéed veggies, and you’ve got texture, taste, and color all in one dish.

This meal is budget-friendly, too. You can often find tortellini on sale, and a single chicken breast goes a long way when sliced thin. Plus, it’s a great way to use up produce that’s nearing the end of its prime.

And let’s not forget its versatility. You can mix and match veggies, swap proteins, or even go meatless if needed. It’s easily adaptable to whatever you have on hand.

In short, this recipe is everything you want in a weekday dinner—fast, flexible, and full of flavor.

Ingredients Notes

The beauty of this dish lies in its simple yet flavor-packed ingredients. With just a few pantry staples and some fresh components, you'll have a balanced and satisfying meal on your plate in no time.

Tortellini is the heart of this recipe. I like to use cheese-filled tortellini for its creamy center and mild flavor that complements the pesto. You can use refrigerated, frozen, or even shelf-stable tortellini—just adjust the cooking time accordingly.

Cooked chicken brings the protein and substance to this dish. I often use rotisserie chicken for convenience, but grilled or pan-seared chicken breasts or thighs work just as well. Thinly slicing or shredding the chicken helps it blend seamlessly with the other ingredients.

Basil pesto is where all the herby, garlicky magic happens. Store-bought pesto works beautifully, especially when you’re in a hurry, but if you have a homemade version on hand, even better. Just be sure to use one with bold flavor, as it’s the main seasoning for the dish.

Vegetables add freshness, texture, and color. I typically go for a mix of zucchini, cherry tomatoes, and baby spinach, but feel free to sub in bell peppers, mushrooms, or whatever's in your crisper drawer. The key is to lightly sauté them so they retain a bit of bite.

You’ll just need a large skillet or sauté pan with a lid, plus a pot to cook the tortellini. If your skillet is big enough, you might even cook everything in one pan for easier cleanup.

How To Make This Pesto Chicken Tortellini and Veggies

Making this dish couldn’t be simpler, and it all comes together faster than you’d expect. Let’s walk through the process so you’re confident every step of the way.

Start by bringing a pot of salted water to a boil and cook your tortellini according to the package directions. You want it just tender—not mushy—as it will continue to cook slightly once added to the skillet. Drain and set aside.

While the tortellini is cooking, heat a large skillet over medium heat with a drizzle of olive oil. Add your veggies—I usually start with zucchini and cherry tomatoes—and sauté for 4–5 minutes until they begin to soften. Add a handful of baby spinach at the end, stirring until just wilted.

Next, stir in your cooked chicken, letting it warm through with the veggies. If you're using cold rotisserie chicken, give it a minute or two to heat up so it’s nice and juicy.

Now it’s time for the magic—add the cooked tortellini and a generous scoop of basil pesto. Toss everything together until well coated. If the sauce feels too thick, you can loosen it with a splash of reserved pasta water or a drizzle of cream.

Let everything simmer for another 1–2 minutes just to marry the flavors. Taste and season with salt and pepper as needed. Optional: sprinkle with grated Parmesan for an extra layer of richness.

From start to finish, this meal takes about 30 minutes. The result? A colorful, comforting dinner that tastes like it came from your favorite café.

Storage Options

Leftovers are just as delicious the next day, making this a great option for meal prep or next-day lunches.

Store any remaining tortellini and veggies in an airtight container in the fridge. They’ll keep well for up to 3 days, and the flavors deepen beautifully overnight.

If you’re planning to freeze, hold off on adding the pesto until reheating. Tortellini and cooked veggies freeze best without the sauce. Place the cooled mixture in a freezer-safe container and store for up to 2 months.

To reheat, warm on the stovetop with a splash of water or broth to loosen the sauce. If using frozen leftovers, thaw overnight in the fridge before reheating for best texture.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your needs and what’s in your kitchen.

Want to go meatless? Skip the chicken and add extra veggies or a can of drained white beans for protein. It’s still hearty and satisfying without the meat.

Looking for a low-carb option? Swap the tortellini for zucchini noodles or cauliflower gnocchi. You’ll still get all that pesto flavor without the pasta.

If you don’t have tortellini, any stuffed pasta—like ravioli—will do. Even regular pasta like penne or rotini works in a pinch. Just cook it al dente and continue as directed.

For a creamy twist, stir in a spoonful of cream cheese or mascarpone along with the pesto. It adds a luscious, slightly tangy note that’s hard to resist.

Feel free to experiment with different pesto varieties, too. Sun-dried tomato, arugula, or kale pesto can each bring a new dimension to the dish.

No matter how you customize it, this Pesto Chicken Tortellini and Veggies recipe is a guaranteed crowd-pleaser. Have fun with it and make it your own!

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