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Pesto Chicken Tortellini and Veggies

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A bright, flavorful one‑pan dish featuring tender chicken, cheesy cheese tortellini, vibrant veggies, and fresh pesto—easy, colorful, and perfect for a weeknight meal.

Ingredients

Scale
  • 12 oz cheese tortellini (fresh or refrigerated)
  • 1 lb boneless skinless chicken breasts or thighs, cut into bite‑sized pieces
  • 2 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 small zucchini, sliced into half‑moons
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh baby spinach or kale
  • ½ cup basil pesto (store‑bought or homemade)
  • ¼ cup grated Parmesan cheese (plus extra for serving)
  • Salt & pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Cook tortellini according to package instructions; drain, drizzle with a little olive oil, and set aside.
  2. In a large skillet or sauté pan, heat 1 tbsp olive oil over medium‑high heat. Add chicken, season with salt and pepper, and cook 5–6 mins until browned and cooked through. Remove and set aside.
  3. Add remaining 1 tbsp olive oil to the same skillet. Sauté garlic for 30 sec until fragrant.
  4. Add zucchini and cook 3–4 mins until tender‑crisp.
  5. Stir in cherry tomatoes and cook 2 mins until they soften slightly.
  6. Return chicken and cooked tortellini to the pan. Add spinach and pesto, gently tossing until everything is well coated and spinach wilts.
  7. Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if desired.
  8. Serve immediately, topped with extra Parmesan and a sprinkle of fresh basil if desired.

Notes

  • Swap veggies—try bell peppers, asparagus, peas, or mushrooms.
  • Make it lighter by using whole‑wheat or gluten‑free tortellini and low‑fat pesto.
  • For a creamy twist, stir in 2 Tbsp heavy cream or Greek yogurt at the end.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to preserve texture.

Nutrition

Find it online: https://ukfinda.com/pesto-chicken-tortellini-and-veggies/