Pesto Chicken Tortellini And Veggies Recipe

There's something magical about the way pesto clings to pillowy tortellini, coating every curve with its vibrant, garlicky goodness. Add tender chicken and fresh vegetables to the mix, and you’ve got a dinner that looks as good as it tastes—bright, colorful, and utterly irresistible.

This Pesto Chicken Tortellini and Veggies recipe came to life on one of those “what do I have in the fridge?” kind of nights. What started as a clean-out-the-drawer situation quickly became one of our most requested meals. It’s fast, family-approved, and so flavorful you’d swear it came from a restaurant.

Ready to whip up something quick, comforting, and full of color? Let’s dive in.

Why You'll Love This Pesto Chicken Tortellini and Veggies

This recipe is the perfect blend of easy comfort food and fresh, wholesome ingredients. Whether you’re cooking for a crowd or just looking to make dinner without turning your kitchen upside down, this dish delivers on every front.

First off, it’s lightning-fast. Thanks to pre-cooked tortellini and quick-sautéed chicken, you can have dinner on the table in under 30 minutes. No complicated steps or long simmer times—just fresh, simple cooking.

It’s also incredibly balanced. You get your protein, carbs, and veggies all in one skillet. That means fewer dishes and more time to enjoy your evening. Plus, it’s an easy way to sneak in extra greens without any complaints.

Let’s not forget the budget-friendly angle. Using frozen or refrigerated tortellini, pantry staples like pesto, and whatever veggies you have on hand keeps costs low and flavor high. No fancy ingredients required.

And maybe best of all—it’s infinitely customizable. Swap in shrimp instead of chicken, use sun-dried tomato pesto, or toss in leftover roasted veggies. It’s the kind of recipe that bends to your cravings and pantry supplies alike.

With all these perks, you’ll want to make this a permanent part of your weeknight dinner rotation.

Ingredients Notes

This dish thrives on simple, fresh ingredients coming together in a flavorful, creamy way. Each component plays a specific role in creating that perfect forkful.

Tortellini is the heart of this recipe. I prefer using cheese-stuffed tortellini (fresh or refrigerated), but any variety will work—spinach, mushroom, even meat-filled if you’re feeling extra hearty. The soft, chewy pasta soaks up all the pesto and adds richness with every bite.

For the chicken, boneless, skinless chicken breasts or thighs both work well. Thighs give a slightly juicier bite, but breasts cook quickly and shred beautifully. Chop into small cubes for quick cooking and even distribution.

The star of the flavor show is the pesto. Store-bought basil pesto keeps things simple, but if you’ve got homemade, even better! Look for one with visible bits of basil and garlic for maximum flavor punch. A little goes a long way.

The vegetables add both color and crunch. I love using zucchini, cherry tomatoes, and baby spinach, but bell peppers, broccoli, or even asparagus would work wonderfully. Use what’s fresh and in season for best results.

You’ll need a large skillet or sauté pan, plus a pot to boil the tortellini. That’s it! No fancy tools, just a couple of basics to bring it all together.

How To Make This Pesto Chicken Tortellini and Veggies

Bringing this dish to life is as easy as a few chops, a quick sauté, and a toss of pesto. It’s all done in under 30 minutes, making it perfect for busy weeknights or lazy weekends.

Start by cooking the tortellini according to the package instructions. Be sure to salt your water well—it’s your only chance to season the pasta itself. Once the tortellini is tender and floats to the top, drain and set aside, drizzling with a little olive oil to prevent sticking.

Meanwhile, in a large skillet over medium-high heat, warm a tablespoon of olive oil. Add your chopped chicken and season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the skillet and keep warm.

In the same skillet, add your chopped vegetables. If you’re using heartier ones like zucchini or peppers, give them a few minutes head start before adding quicker-cooking options like spinach or tomatoes. Sauté until the veggies are just tender but still vibrant.

Return the chicken to the skillet, followed by the cooked tortellini. Turn the heat to low and gently stir in the pesto. You want everything nicely coated without overcooking the pasta or veggies. If needed, add a splash of pasta water or chicken broth to loosen things up.

Let everything warm through for a couple more minutes, then taste and adjust seasoning. A sprinkle of Parmesan cheese and a squeeze of lemon juice right before serving takes it over the top.

From start to finish, this meal takes about 25–30 minutes. You’ll end up with a colorful, comforting dish that looks like it took way more effort than it actually did.

Storage Options

This dish stores surprisingly well, making it a great choice for meal prep or leftovers. Just let everything cool completely before transferring to an airtight container.

You can refrigerate the pesto chicken tortellini for up to 4 days. The flavors continue to meld, making leftovers arguably even tastier the next day.

If you want to freeze it, skip the spinach (add fresh later) and let the dish cool before sealing in freezer-safe bags or containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm a portion in the microwave for 1–2 minutes, or reheat in a skillet over low heat with a splash of water or broth to loosen the sauce and keep things from drying out.

Variations and Substitutions

One of the things I love most about this recipe is how flexible it is. You can tailor it to your tastes, dietary needs, or what you’ve got in the fridge.

Swap the chicken for cooked shrimp, rotisserie chicken, or even cannellini beans if you’re going for a vegetarian version. Just adjust the cooking time accordingly since you won’t need to cook everything from scratch.

Mix up the pasta—any stuffed pasta works well here, including ravioli or even gnocchi for a pillowy, comforting twist. You can also sub in regular pasta like penne or fusilli if that’s what you have on hand.

Try different pesto flavors. Sun-dried tomato, arugula, or kale pesto adds a fun twist and changes up the flavor profile. You could even use a dollop of garlic herb cream cheese for a creamy take.

Play with your vegetables depending on what’s in season. Roasted butternut squash in fall, asparagus in spring, or grilled corn in summer—each adds its own flair and makes this recipe feel brand-new every time.

Don’t be afraid to get creative. The beauty of this dish is that once you’ve got the method down, you can make it your own in endless ways.

Whether you're cooking for a weeknight dinner, packing lunches, or feeding a hungry crowd, this Pesto Chicken Tortellini and Veggies recipe hits all the right notes. It’s quick, comforting, colorful, and full of fresh flavor—everything a good meal should be. So grab your skillet and get cooking—you’re going to want seconds.

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