Pesto Chicken Tortellini and Veggies

Pesto chicken tortellini and veggies is a one-pan wonder that combines tender chicken, cheesy tortellini, and colorful summer vegetables all tossed in vibrant basil pesto. It’s a quick, delicious, and satisfying meal perfect for busy weeknights.

Why You’ll Love This Recipe

• Quick & easy: Ready in about 30 minutes
• Balanced: Includes protein, veggies, and pasta in one dish
• Customizable: Easily swap veggies or make it creamy
• Great for leftovers: Reheats well
• Packed with flavor: Pesto adds bold, herbaceous taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cheese tortellini (fresh or refrigerated)
• Boneless, skinless chicken breasts, cubed
• Olive oil
• Garlic, minced
• Cherry tomatoes, halved
• Zucchini or broccoli, chopped
• Fresh spinach
• Corn kernels (fresh or frozen)
• Basil pesto
• Chicken broth or reserved pasta water
• Parmesan cheese, grated
• Salt, pepper, red pepper flakes (optional)

directions

1. Cook tortellini in salted water until just al dente. Drain and reserve about ¼ cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through.
3. Add garlic, cherry tomatoes, zucchini, and corn to the skillet. Sauté for 3–5 minutes until vegetables are tender.
4. Stir in spinach until wilted.
5. Add the cooked tortellini and pesto to the skillet. Toss everything together, adding a splash of pasta water or chicken broth to loosen the sauce if needed.
6. Stir in Parmesan, adjust seasoning, and top with red pepper flakes if desired. Serve warm.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Creamy version: Add ½ cup heavy cream with pesto for a rich sauce
• Add sun-dried tomatoes for tangy depth
• Use grilled chicken or rotisserie chicken for quicker prep
• Make it vegetarian by omitting chicken and adding extra veggies
• Serve cold as a pasta salad with a touch of lemon juice and olive oil

storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days
• Reheating: Gently reheat in a skillet with a splash of broth or in the microwave
• Not freezer-friendly: Tortellini texture may change

FAQs

What kind of pesto should I use?

Traditional basil pesto works best, but arugula or spinach pesto are great alternatives.

Can I use frozen vegetables?

Yes, just thaw and cook a little longer until heated through.

Is there a dairy-free version?

Use dairy-free pesto and omit or replace Parmesan with a vegan alternative.

Can I make it ahead?

Yes, cook all components and store separately or together. Reheat before serving.

What protein alternatives can I use?

Shrimp, sausage, or tofu are great substitutions for chicken.

How do I prevent tortellini from getting mushy?

Cook just until al dente and avoid overmixing when combining with the sauce.

Can I add more veggies?

Absolutely—try bell peppers, mushrooms, or asparagus for variety.

What side dishes go well with this?

A fresh green salad, garlic bread, or roasted vegetables are excellent complements.

Can I make it gluten-free?

Yes, use gluten-free tortellini and check pesto and broth labels.

How spicy can I make it?

Add more red pepper flakes or a pinch of cayenne to boost the heat.

Conclusion

Pesto chicken tortellini and veggies is a flavorful, well-rounded dish that’s fast, flexible, and family-approved. With tender chicken, cheesy pasta, and garden-fresh veggies coated in vibrant pesto, this recipe brings delicious comfort and ease to your table. Perfect for a satisfying weeknight meal or a make-ahead lunch!

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