Pesto Chicken Tortellini and Veggies Recipe

If you’re looking to wow your dinner table with a single skillet meal that checks all the boxes—easy, flavorful, fresh, colorful—you absolutely need to try Pesto Chicken Tortellini and Veggies. This dish is a glorious medley of tender chicken, pillowy tortellini, and a rainbow of sautéed vegetables all tossed in a creamy pesto sauce. Every forkful offers a pop of herby brightness and rich, cheesy comfort, making it a weeknight wonder and a meal you’ll crave over and over again.

this Recipe

Ingredients You’ll Need

Part of the magic of Pesto Chicken Tortellini and Veggies is how effortlessly these everyday ingredients come together to create something truly special. Each star on the list adds a layer of flavor, vibrant color, or satisfying texture—so don’t skip a thing!

• Chicken breasts: Boneless, skinless chicken cubes soak up the pesto flavor and add heartiness to every bite.
• Refrigerated cheese tortellini: These plush pasta pillows cook in minutes, bringing a cheesy twist that pairs perfectly with basil pesto.
• Bell peppers (mixed colors): Sliced red, yellow, or orange peppers bring sweetness and vibrant color—use your favorites for a beautiful dish.
• Zucchini: Adds a subtly sweet, tender bite and a pop of green that soaks up the sauce.
• Cherry tomatoes: Bursty, juicy tomatoes brighten the whole skillet and add welcome acidity that balances the rich cheese and basil.
• Basil pesto: Store-bought or homemade, pesto lends all its garlicky, herby, nutty magic to bring everything together. Go for the freshest you can find!
• Olive oil: A drizzle helps sauté the chicken and vegetables to golden perfection, infusing them with flavor.
• Salt and black pepper: Essential seasonings that bring out all the other flavors—taste and adjust as you go.
• Grated Parmesan cheese: For topping—because just a little salty, nutty cheese ties the whole dish together.

How to Make Pesto Chicken Tortellini and Veggies

Step 1: Prep the Chicken and Veggies

Start by cutting your chicken breasts into bite-sized pieces and seasoning them generously with salt and pepper. While the chicken absorbs the spices, chop all your vegetables—slice your bell peppers and zucchini, and halve those juicy cherry tomatoes. Having everything ready makes the rest of the recipe a breeze, and chopping the colorful veggies is half the fun!

Step 2: Sauté the Chicken

In a large, deep skillet or a Dutch oven, heat a splash of olive oil over medium-high heat. Add the chicken pieces in a single layer. Let them sear without stirring for a couple of minutes to get a bit of golden color, then stir and cook until just cooked through. Remove the chicken to a plate and tent with foil to keep it juicy while you move on to the veggies.

Step 3: Cook the Veggies

Add another drizzle of olive oil to the pan if needed, and toss in your bell peppers and zucchini. Sauté for 3-4 minutes until they start to soften but still hold a little bite. Next, throw in the cherry tomatoes and sauté for one more minute—when they’re just bursting, it’s time to move on.

Step 4: Boil the Tortellini

While your veggies are cooking, bring a pot of salted water to a boil. Cook the cheese tortellini according to package directions (usually just a couple of minutes). Drain well and reserve about half a cup of the pasta water—trust me, it helps the sauce come together beautifully.

Step 5: Toss Everything in Pesto

Add the cooked chicken and tortellini directly into the skillet with the veggies. Pour over the basil pesto and toss everything together gently, adding a splash or two of reserved pasta water to create a silky sauce that clings to every bite. Let it warm through for a minute, taste for seasoning, and you’re ready to serve!

How to Serve Pesto Chicken Tortellini and Veggies

Garnishes

Shower the skillet with freshly grated Parmesan and a scatter of torn basil leaves right before serving. A crack of black pepper or a light squeeze of lemon brightens up the Pesto Chicken Tortellini and Veggies even more—don’t skip these extra touches!

Side Dishes

A simple mixed green salad with a zippy vinaigrette is the perfect refreshing foil, or offer some crusty bread to mop up every drop of pesto sauce. If you want to make it a true feast, a small bowl of marinated olives or roasted garlic makes a lovely starter or accompaniment.

Creative Ways to Present

For a crowd, pile your Pesto Chicken Tortellini and Veggies into a large shallow serving bowl and let everyone help themselves. For a fancier touch, spoon portions into wide, flat pasta bowls and finish with a flourish of extra pesto and Parmesan. Hosting a party? Thread cooked tortellini, veggies, and chicken onto skewers for a playful, fork-free option!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pesto Chicken Tortellini and Veggies in an airtight container in the fridge for up to 3 days. The flavors mingle and deepen overnight, making the leftovers almost as craveable as the first serving. Just be sure everything has cooled to room temperature before packing it up.

Freezing

You can freeze this dish, but keep in mind that cooked tortellini and vegetables tend to soften more once thawed. If you do freeze it, use a freezer-safe container and enjoy within 1-2 months. To maintain the best texture and taste, let it thaw overnight in the fridge before reheating.

Reheating

To reheat, transfer portions into a skillet with a splash of water or extra pesto to loosen up the sauce. Warm over medium heat, stirring occasionally, until heated through. The microwave works in a pinch, but the stovetop helps everything stay saucy and tender.

FAQs

Can I use store-bought pesto for Pesto Chicken Tortellini and Veggies?

Absolutely! While homemade pesto adds a special touch, a high-quality, chilled store-bought pesto works wonderfully and makes this recipe weeknight-friendly.

What vegetables can I substitute or add?

This recipe is super flexible. Swap in asparagus tips, baby spinach, or broccoli florets for a different spin, or use any veggies you have on hand that cook up quickly.

Can I use a different protein?

Yes—cooked shrimp, sliced sausage, or even leftover rotisserie chicken all work beautifully with the pesto and tortellini. Adjust sauté and cooking times as needed to avoid overcooking.

Is this recipe gluten free?

Traditional tortellini contains wheat, but if you’re gluten-free, look for gluten-free tortellini and verify the pesto ingredients as well. The rest of the recipe is naturally gluten free!

Can I make Pesto Chicken Tortellini and Veggies vegetarian?

To make this dish vegetarian, simply leave out the chicken and double up on the tortellini and veggies, or add chickpeas or white beans for hearty protein without the meat.

Final Thoughts

Once you see how easy and irresistible this skillet dinner is, Pesto Chicken Tortellini and Veggies is bound to earn a spot in your regular recipe rotation. Don’t be surprised if it becomes your most-requested meal! Gather your ingredients and give it a try—you’re about to discover a new dinnertime favorite.

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