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Pesto Chicken Tortellini and Veggies

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Pesto Chicken Tortellini and Veggies is a quick and flavorful one-pan dinner made with cheesy tortellini, juicy chicken, and fresh summer vegetables, all tossed in a vibrant basil pesto. It’s a colorful and satisfying meal ready in just 30 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. Cook tortellini according to package instructions. Drain and set aside.
  2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes until browned and fully cooked. Remove from skillet and set aside.
  3. In the same skillet, heat the remaining olive oil. Add zucchini, bell pepper, red onion, and cherry tomatoes. Sauté for 4–5 minutes until slightly tender but crisp.
  4. Return chicken to the skillet, add cooked tortellini, and stir to combine.
  5. Stir in pesto until everything is evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
  6. Top with grated Parmesan and fresh basil, if desired. Serve warm.

Notes

  • Swap chicken for shrimp or rotisserie chicken for convenience.
  • Add spinach or kale for extra greens.
  • Stir in cream or half-and-half with the pesto for added richness.
  • Use sun-dried tomato pesto for a tangy variation.
  • Make it vegetarian by omitting the chicken and doubling the veggies.

Nutrition