Pesto Chicken Tortellini and Veggies

This Pesto Chicken Tortellini with Veggies is my kind of summer dinner—quick, fresh, and full of vibrant flavor. In just 30 minutes, I can have a warm, colorful meal that’s as satisfying as it is easy to pull together. The cheesy tortellini, tender chicken, crisp vegetables, and herby pesto come together for the perfect one-pan dinner that I’ll make again and again.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: it’s fast, flavorful, and makes great leftovers. The tortellini gives it a rich, comforting base, while the pesto brings everything to life with bold, fresh flavor. It’s also a fantastic way for me to get veggies into the meal without a second thought—plus, I only need one skillet. Ideal for busy weeknights or a casual weekend dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb cheese tortellini (fresh or refrigerated)

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 cup cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/3 cup pesto (homemade or store-bought)

• Salt and pepper, to taste

• Optional: grated Parmesan cheese, fresh basil for garnish

directions

1. I start by cooking the tortellini according to the package instructions. Once it’s al dente, I drain and set it aside.

2. While the tortellini cooks, I heat 1 tablespoon of olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper, then cook it for 5–6 minutes until browned and fully cooked. I remove the chicken from the pan and set it aside.

3. In the same skillet, I add the remaining tablespoon of olive oil. I toss in the zucchini, bell pepper, red onion, and cherry tomatoes. I sauté the veggies for about 4–5 minutes until they’re slightly tender but still crisp.

4. I return the cooked chicken to the skillet, then add the drained tortellini.

5. I stir in the pesto until everything is evenly coated and heated through. If it looks a little thick, I splash in a bit of the tortellini cooking water to loosen it up.

6. I finish the dish with a sprinkle of Parmesan and some fresh basil, then serve it warm.

Servings and timing

This recipe serves 4 people and takes just 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s perfect when I want a fast but satisfying dinner.

Variations

• I swap in shrimp or rotisserie chicken when I’m short on time.

• I sometimes add spinach or kale for extra greens.

• When I want more richness, I stir in a spoonful of cream or a splash of half-and-half with the pesto.

• I use sun-dried tomato pesto instead of basil pesto for a slightly tangier flavor.

• For a vegetarian version, I skip the chicken and double up on the veggies.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of water or broth to bring the sauce back to life. It’s just as delicious the next day.

FAQs

Can I use frozen tortellini?

Yes, I can. I just cook it according to the package instructions, drain well, and proceed with the recipe as written.

Is this dish good cold?

Surprisingly, yes. If I’m in the mood for something lighter, I eat the leftovers cold like a pasta salad—it’s great for summer lunches.

What kind of pesto works best?

I usually go for classic basil pesto, but arugula or kale pesto adds a nice peppery twist. Store-bought is convenient, but homemade takes it to the next level when I have time.

Can I make it ahead of time?

Definitely. I cook everything, let it cool, and store it in the fridge. It reheats beautifully and makes great meal prep.

How do I prevent the tortellini from sticking?

I toss the cooked tortellini with a tiny bit of oil if I’m not adding it to the skillet right away. This keeps it from clumping while I prep the rest.

Conclusion

Pesto Chicken Tortellini and Veggies is a fast, flavorful summer dinner that always makes me feel like I’ve done something special without spending hours in the kitchen. It’s colorful, satisfying, and perfect for using up summer produce. Whether I serve it to guests or enjoy it solo on a weeknight, this one’s always a winner.