Pesto Chicken Tortellini and Veggies

Imagine tender cheese-filled tortellini wrapped in a creamy pesto sauce, with juicy chunks of chicken and vibrant, crisp vegetables in every bite. This Pesto Chicken Tortellini and Veggies combines the aromatic essence of basil pesto with perfectly cooked tortellini for a meal that’s both comforting and refreshing. Whether you’re planning a quick weeknight dinner or looking to impress dinner guests, this one-pan wonder delivers incredible flavor without complicated techniques. You’ll learn how to create a restaurant-worthy pasta dish that balances protein, carbs, and vegetables in one delicious package.

Why You’ll Love This Recipe

This Pesto Chicken Tortellini and Veggies recipe will quickly become a favorite in your meal rotation for so many reasons. The combination of pillowy cheese tortellini with the bright, herbaceous pesto creates a perfect foundation, while the addition of pan-seared chicken adds satisfying protein to keep you full. The vegetables provide a wonderful textural contrast—crisp-tender zucchini, sweet bell peppers, and juicy cherry tomatoes that burst with every bite.

What makes this dish truly special is its versatility and ease. You’ll have a complete meal ready in under 30 minutes, making it perfect for busy weeknights. The one-pan approach minimizes cleanup, and the dish reheats beautifully for lunch the next day. The flavors develop even more overnight, making leftovers something to look forward to rather than simply tolerate. Each forkful delivers the perfect balance of creamy, cheesy tortellini pasta, savory chicken, and fresh vegetables.

Ingredients

For this delicious Pesto Chicken Tortellini and Veggies, you’ll need:

• 20 oz (567g) refrigerated cheese tortellini
• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• ⅓ cup (80g) basil pesto (store-bought or homemade)
• 2 tablespoons olive oil, divided
• 1 medium zucchini, sliced into half-moons (about 1½ cups)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved
• 3 cloves garlic, minced
• ½ cup (120ml) chicken broth
• ¼ cup (60ml) heavy cream
• ½ cup (50g) grated Parmesan cheese, plus more for serving
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

The quality of your pesto will significantly impact the final flavor, so choose a high-quality store-bought version or make your own if time permits. Fresh tortellini delivers the best texture, but frozen works well too—just adjust cooking time accordingly.

Pro Tips

Season in Layers
The key to making this Pesto Chicken Tortellini with Veggies truly exceptional is seasoning at each stage. Season the chicken before cooking, then add another light sprinkle of salt and pepper to the vegetables. This builds depth of flavor that can’t be achieved by only seasoning at the end. Remember that the pesto and Parmesan both contain salt, so adjust your seasoning accordingly.

Perfect Chicken Technique
For juicy, flavorful chicken, don’t overcrowd the pan. Cook in batches if necessary, allowing space between each piece. This ensures proper browning rather than steaming. Cook the chicken until just done (165°F/74°C internal temperature) to prevent it from becoming tough when combined with the other ingredients later.

Pasta Timing Matters
The tortellini should be slightly undercooked when you add it to the sauce. Cook it for 1-2 minutes less than the package directions suggest, as it will continue cooking in the sauce. This prevents the pasta from becoming mushy and allows it to absorb the flavors of the pesto sauce while maintaining its perfect texture. Reserve a bit of pasta cooking water to thin the sauce if needed.

Instructions

Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, reducing the cooking time by 1-2 minutes for al dente texture. Drain the tortellini, reserving ½ cup of pasta water, and toss with a drizzle of olive oil to prevent sticking. Set aside while you prepare the rest of the dish.

Step 2: Prepare and Cook the Chicken
Season the cubed chicken with salt, pepper, and half of the Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.

Step 3: Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the diced bell peppers and zucchini, cooking for 3-4 minutes until they begin to soften but still maintain some crispness. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning. Season with the remaining Italian seasoning, salt, and pepper.

Step 4: Create the Sauce
Add the chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the liquid reduce by half, about 2 minutes. Stir in the heavy cream and pesto, mixing well to create a smooth sauce. Add the halved cherry tomatoes and simmer gently for 1-2 minutes until the sauce slightly thickens and the tomatoes begin to soften.

Step 5: Combine Everything
Return the cooked chicken to the skillet, then gently fold in the cooked tortellini. Add the grated Parmesan cheese and stir gently until everything is well coated with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Let everything simmer together for 1-2 minutes so the flavors can meld.

Step 6: Serve and Garnish
Remove the skillet from heat and let the Pesto Chicken Tortellini and Veggies rest for a minute before serving. Divide among plates, garnish with additional Parmesan cheese and torn fresh basil leaves. Serve immediately while hot and enjoy the harmonious blend of flavors in every bite.

Variations

Vegetarian Pesto Tortellini
Transform this dish into a vegetarian delight by omitting the chicken and substituting vegetable broth for chicken broth. Add extra vegetables like mushrooms, asparagus, or artichoke hearts for additional protein and texture. Consider using a spinach and cheese tortellini to enhance the vegetable content even further. This variation maintains all the flavor of the original Pesto Chicken Tortellini while catering to a plant-based preference.

Creamy Sun-Dried Tomato Version
For a richer flavor profile, add ¼ cup of chopped sun-dried tomatoes (packed in oil) to the sauce. Increase the heavy cream to ½ cup for an indulgent, creamy texture. The sun-dried tomatoes add a sweet-tart flavor that complements the pesto beautifully. This variation pairs particularly well with spinach tortellini and creates a luxurious pasta dinner that feels restaurant-worthy.

Spicy Pesto Tortellini
For heat lovers, add a kick to your Pesto Chicken Tortellini and Veggies by incorporating ¼ teaspoon of red pepper flakes when sautéing the garlic. You could also add a diced jalapeño with the bell peppers or stir in a tablespoon of calabrian chili paste to the sauce. The spicy elements balance nicely with the creamy pesto sauce and create an exciting flavor contrast.

Storage and Serving

This Pesto Chicken Tortellini and Veggies keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making leftovers particularly delicious. When reheating, add a splash of chicken broth or cream to revive the sauce, as the pasta will absorb some of the liquid during storage. Warm gently over medium-low heat or microwave in 30-second intervals until heated through.

For serving, pair this vibrant pasta dish with a simple arugula salad dressed with lemon vinaigrette to cut through the richness of the pesto cream sauce. A side of garlic bread makes an excellent accompaniment for soaking up the remaining sauce. For a more elegant presentation, serve in shallow bowls with a drizzle of high-quality extra virgin olive oil and a sprinkle of toasted pine nuts on top. This meal works equally well for casual family dinners or more sophisticated entertaining.

FAQs

Can I use frozen tortellini instead of refrigerated?
Yes! Frozen tortellini works perfectly in this recipe. Simply adjust the cooking time according to package directions, still aiming for a slightly al dente texture before adding to the sauce.

How can I make this dish lighter?
To reduce calories, substitute half-and-half or milk for the heavy cream, and use a light version of store-bought pesto. You can also increase the vegetable to pasta ratio for a lighter meal with more fiber.

Can I prepare components of this meal ahead of time?
Absolutely! Chop all vegetables and cube the chicken up to 24 hours in advance. Store separately in airtight containers in the refrigerator. You can also cook the tortellini ahead of time, toss with a bit of olive oil, and refrigerate until needed.

Is there a dairy-free alternative for this recipe?
Yes, use dairy-free tortellini, substitute the heavy cream with full-fat coconut milk or cashew cream, and either omit the Parmesan or use a nutritional yeast-based alternative.

Can I freeze this dish?
While possible, freezing isn’t ideal as the tortellini texture may suffer and the cream sauce can separate when thawed. If you must freeze, do so before adding the cream, then add fresh cream when reheating.

Conclusion

This Pesto Chicken Tortellini and Veggies is comfort food at its finest — a harmonious blend of tender pasta, succulent chicken, and vibrant vegetables united by a silky pesto cream sauce. It’s the kind of dish that transforms an ordinary weeknight into something special without demanding hours in the kitchen. The balance of convenience and gourmet flavor makes this recipe perfect for both novice cooks and experienced home chefs alike. Whether you’re feeding a family or meal-prepping for the week ahead, this versatile pasta dish delivers both nutrition and satisfaction in every colorful, flavorful bite.

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