If you’re craving a colorful, flavor-packed dinner that’s as easy as it is satisfying, Pesto Chicken Tortellini and Veggies is about to become your new best friend. This dish is a vibrant jumble of cheesy tortellini, juicy seasoned chicken, and a rainbow of fresh vegetables, all tossed in bright, herby pesto. It’s quick enough for a weeknight, gorgeous enough for guests, and has a little something for everyone at the table. With layers of taste and texture in every bite, Pesto Chicken Tortellini and Veggies proves how a handful of quality ingredients can make dinner time feel truly special.
Ingredients You’ll Need
Simplicity is the magic word with this recipe—each ingredient is thoughtfully chosen to build bold flavor, inviting textures, and stunning color. Here’s what you’ll gather to make Pesto Chicken Tortellini and Veggies, with each piece playing a delicious role.
- Cheese tortellini: Soft, cheesy pasta bundles that soak up all the sauce and bring rich creaminess to every forkful.
- Olive oil: Use a good olive oil to sauté and bring out the veggies’ natural sweetness and add a lovely silkiness to the sauce.
- Boneless skinless chicken breasts: Chopped into bites for speedy, even cooking and a juicy, lean protein boost.
- Italian seasoning: A sprinkle of this classic blend infuses the chicken with warm, earthy depth.
- Salt: Essential for waking up the flavors in every ingredient—don’t skip it!
- Black pepper: Just enough to add a gentle pop of heat and balance out the rest of the seasonings.
- Red bell pepper: Sliced for sweetness and a burst of gorgeous color in the pan.
- Zucchini: Adds subtle freshness and a tender bite, rounding out the veggie medley.
- Yellow squash: Brings a mild, buttery note and lovely yellow hue to your skillet.
- Cherry tomatoes: Halved for juicy pops of brightness that pair perfectly with pesto.
- Pesto sauce: The vibrant centerpiece—herby, garlicky, and full of flavor to coat every ingredient.
- Grated Parmesan cheese: Adds a savory, salty finish and irresistible richness when sprinkled on top.
- Fresh basil: A final flourish of color and fresh aroma that makes the dish come alive.
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Cook the Tortellini
Start by bringing a big pot of salted water to a boil and cook your cheese tortellini according to the package instructions. It only takes a few minutes—keep an eye out so it stays perfectly tender and not mushy! Once done, drain well and set aside. This step gives you pasta that’s ready to soak up all the pesto goodness later.
Step 2: Brown the Chicken
Heat half of the olive oil in a large skillet over medium-high. Toss the bite-sized chicken pieces with Italian seasoning, salt, and pepper, then add them to the sizzling pan. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is golden on the outside and cooked completely through. Transfer the chicken to a plate for now so you can use that flavor-packed pan for the veggies next.
Step 3: Sauté the Veggies
Add the remaining olive oil to your skillet, then pile in the sliced bell pepper, zucchini, and yellow squash. Sauté these for about 4 to 5 minutes—just until they’re bright and slightly tender but still keep a bit of bite. Now, drop in the cherry tomatoes and cook for an additional 2 minutes. The veggies should be glossy, vibrant, and starting to smell amazing!
Step 4: Bring It All Together
Return the cooked chicken and tortellini right back into the skillet. Pour in that gorgeous pesto sauce, and give everything a really good toss so every nook and cranny gets coated with herby goodness. Take a moment here to inhale—the aroma of Pesto Chicken Tortellini and Veggies at this stage is irresistible.
Step 5: Finish and Serve
With the heat off, sprinkle everything with grated Parmesan and scatter over the fresh chopped basil. Serve warm and watch those plates get cleared fast! Every bite delivers cheesy tortellini, juicy chicken, sweet veggies, and a pop of pesto in perfect harmony.
How to Serve Pesto Chicken Tortellini and Veggies
Garnishes
This is a dish that loves a beautiful finishing touch! Go big with extra ribbons of fresh basil, more grated Parmesan, or even a sprinkle of toasted pine nuts if you have them. A drizzle of fresh olive oil just before serving gives a lovely shine and enhances the pesto flavors even further.
Side Dishes
Pesto Chicken Tortellini and Veggies is gloriously satisfying on its own, but it pairs perfectly with warm, crusty bread to mop up the sauce. For something on the lighter side, add a zippy arugula salad or a tangy Italian chopped salad tossed with balsamic—fresh flavors that balance this rich, hearty pasta skillet.
Creative Ways to Present
If you’re serving to guests, try piling everything into a colorful platter and topping generously with basil and Parmesan. You can also spoon portions into shallow bowls for a rustic, cozy feel. For a fun twist, scoop the mixture into ramekins and bake with extra cheese on top for just a few minutes, transforming it into individual gratins that look absolutely stunning on the table.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Chicken Tortellini and Veggies makes an amazing lunch the next day! Store any extras in airtight containers in the fridge, and they’ll stay fresh and tasty for up to 3 days. The flavors actually blend beautifully as it sits, so don’t hesitate to enjoy those leftovers.
Freezing
While you can freeze the finished dish, keep in mind cooked tortellini can soften further when reheated. If you want to prep ahead, consider freezing the cooked chicken and sautéed veggies on their own, then just boil fresh tortellini and stir in the pesto when you’re ready to eat.
Reheating
To reheat, place the leftovers in a skillet with a splash of water or extra pesto to keep everything nice and moist. Warm gently over medium heat, stirring often, until heated through. For a quick microwave lunch, use a microwave-safe container and cover loosely, stirring halfway for even warming.
FAQs
Can I use store-bought pesto, or should I make my own?
Absolutely—store-bought pesto works great for Pesto Chicken Tortellini and Veggies! Fresh homemade pesto can add an extra punch of flavor, but quality jarred pesto keeps things fast and easy on a busy night.
What pasta shapes can I use if I don’t have tortellini?
If you don’t have tortellini, try small shapes like penne, rotini, or even ravioli. The cheese filling in tortellini adds special richness, but any bite-sized pasta will do in a pinch.
Can I make this recipe vegetarian?
Definitely! Just leave out the chicken and add even more of your favorite veggies, or toss in white beans or chickpeas for protein. It becomes a bright, satisfying vegetarian main in minutes.
Is this recipe spicy?
No, Pesto Chicken Tortellini and Veggies is mild and family-friendly. If you’d like heat, sprinkle in a pinch of red pepper flakes with the veggies or use a spicy pesto for some kick.
How do I make this dish creamier?
For an ultra-silky version, stir in 1/4 cup of heavy cream along with the pesto. This creates a lusher sauce that clings to every bite—especially decadent for special occasions.
Final Thoughts
If you’re searching for a dish that brings the cheer of Italian flavors to your dinner table in just 30 minutes, Pesto Chicken Tortellini and Veggies is the answer. It’s vibrant, cozy, and so easy to make. Give it a go this week and delight in every delicious forkful—you just might find your new signature skillet meal!
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Pesto Chicken Tortellini and Veggies Recipe
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Pesto Chicken Tortellini and Veggies recipe is a delicious one-pan meal that combines cheese tortellini, tender chicken, and a variety of colorful vegetables in a flavorful pesto sauce. It’s a quick and easy dish that’s perfect for busy weeknights.
Ingredients
Cheese Tortellini:
1 pound
Olive Oil:
2 tablespoons, divided
Chicken:
1 pound boneless skinless breasts, Italian seasoning, salt, and pepper
Veggies:
1 red bell pepper, 1 small zucchini, 1 small yellow squash, 1 cup cherry tomatoes, 2 tablespoons fresh basil
Pesto Sauce:
1/2 cup
Parmesan Cheese:
1/4 cup grated
Instructions
- Cook Tortellini: Prepare tortellini according to package instructions. Set aside.
- Sear Chicken: Season and cook chicken until golden and cooked through. Set aside.
- Sauté Veggies: Sauté bell pepper, zucchini, and yellow squash until tender. Add cherry tomatoes.
- Combine Ingredients: Return chicken and tortellini to skillet, stir in pesto until coated.
- Finish and Serve: Remove from heat, top with Parmesan and basil. Serve warm.
Notes
- Shrimp or sausage can be used instead of chicken.
- For a creamier dish, add 1/4 cup heavy cream with the pesto.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
