If you’re searching for a colorful, flavor-packed dinner that practically guarantees empty plates and happy smiles, let me introduce you to Pesto Chicken Tortellini and Veggies. Imagine pillowy cheese tortellini swirled in vibrant basil pesto, juicy chunks of seasoned chicken, and a garden of sautéed zucchini, bell peppers, and cherry tomatoes—all in one skillet! This meal is everything you love about a classic Italian-American dish, but with a fresh twist that makes every bite sing. Whether you’re feeding a family or looking for a crowd-pleasing option to impress friends, Pesto Chicken Tortellini and Veggies strikes that delicious balance between weeknight-easy and dinner-party-worthy. Trust me, you’ll come back to this recipe again and again!
Ingredients You’ll Need
Gather just a handful of simple, fresh ingredients—each one thoughtfully chosen to maximize taste, texture, and color. There’s really nothing fancy required, but every piece brings its own magic to this Pesto Chicken Tortellini and Veggies masterpiece.
- Cheese tortellini: These delightful pasta pockets are tender and cheesy, soaking up all the flavors while adding comforting richness.
- Olive oil: A swirl for sautéing, it gives the chicken a golden crust and those vegetables a gorgeous sheen.
- Chicken breasts: Lean, juicy pieces that make this dish satisfyingly hearty without weighing you down.
- Garlic powder: Adds instant savory warmth, especially good for a dish that cooks quickly.
- Salt and black pepper: These essentials highlight all the fresh, bold flavors in every ingredient.
- Zucchini: A pop of green, offering tenderness and subtle sweetness in every forkful.
- Red bell pepper: Brings a splash of color and crisp, sweet bite that balances out the rich pesto sauce.
- Cherry tomatoes: Juicy bursts that roast to perfection, adding brightness and acidity.
- Basil pesto: The flavor backbone! Whether you use store-bought or homemade, pesto transforms the skillet into something spectacular.
- Parmesan cheese: A final dusting of salty, savory goodness that ties every element together.
- Fresh basil (optional): For a pretty, aromatic garnish that makes this dish feel extra special.
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Boil the Tortellini
Start off by cooking your cheese tortellini according to the package instructions. Make sure to use well-salted water, so every bite is seasoned from the inside out. Once they float and are tender, drain them gently and set aside—you want them ready and waiting for their big flavor moment.
Step 2: Sauté the Chicken
While the tortellini cooks, heat olive oil in a large skillet over medium-high heat. Add those chicken pieces and immediately season them with the garlic powder, salt, and black pepper. Stir occasionally and let the chicken get that golden color and cooked-through juiciness, about 5-6 minutes. The aroma at this stage is absolutely irresistible!
Step 3: Add the Veggies
Now toss in the diced zucchini, red bell pepper, and cherry tomatoes. The skillet will look like a vibrant painter’s palette! Sauté everything for another 4-5 minutes until the veggies soften but still have some bite—they’ll soak up the fond from the chicken and take on beautiful color.
Step 4: Bring It All Together
Reduce the heat to low and gently stir in the cooked tortellini and that gorgeous basil pesto. Toss and fold until every nook and cranny of pasta, chicken, and vegetables is kissed by the sauce, and everything is heated through. Taste, and add an extra pinch of salt or a squeeze of lemon if needed.
Step 5: Finish and Serve
Just before serving, sprinkle generously with Parmesan cheese and, if you’re feeling fancy, a handful of fresh basil. Serve your Pesto Chicken Tortellini and Veggies steaming hot, letting all those incredible aromas tempt your whole kitchen.
How to Serve Pesto Chicken Tortellini and Veggies
Garnishes
For a stunning finish, scatter extra fresh basil leaves over the top and add an extra dusting of grated Parmesan. If you love a touch of heat, a sprinkle of red pepper flakes works wonders. Sometimes, a quick drizzle of best-quality olive oil just before serving brings even more brightness to the plate.
Side Dishes
Pesto Chicken Tortellini and Veggies pairs perfectly with rustic bread—think garlic knots or a sliced, crunchy baguette—to mop up any leftover sauce. Simple green salads dressed in balsamic vinaigrette are another great side, especially if you want something light and crisp to balance the richness of the main dish.
Creative Ways to Present
You can serve the pasta family-style in a large, shallow bowl for a fun, casual meal, or plate individual portions with a few decorative basil leaves for an elevated dinner vibe. For picnics or potlucks, try serving it room temperature as a hearty pasta salad version—just toss before serving to redistribute the pesto and Parmesan.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store your Pesto Chicken Tortellini and Veggies in an airtight container in the refrigerator for up to three days. The flavors meld even more overnight, making the leftovers extra tasty for lunch or a quick heat-and-eat dinner.
Freezing
While the tortellini and chicken freeze well, fresh veggies can soften during freezing. If you want to freeze the dish, let it cool completely and transfer to a freezer-friendly container. Try to eat within one month for best flavor—just know that the texture of the veggies might be a bit softer after thawing.
Reheating
Reheat your Pesto Chicken Tortellini and Veggies gently in a skillet over medium-low heat, adding a splash of water or extra pesto if it seems dry. You can also microwave single servings, stirring halfway through to heat evenly. Either way, just heat until warmed through to keep the pasta from getting mushy.
FAQs
Can I use frozen tortellini for Pesto Chicken Tortellini and Veggies?
Absolutely! Just cook the frozen tortellini as directed on the package; you may need to add a minute or two to the cooking time. Fresh or refrigerated tortellini work great, but don’t hesitate to use what you have on hand.
What can I use instead of chicken to make it vegetarian?
It’s easy to make this dish vegetarian: simply leave out the chicken and add extra veggies like mushrooms or broccoli, or even toss in some white beans for extra protein. The Pesto Chicken Tortellini and Veggies recipe is super flexible.
How can I make this dairy-free?
Choose a dairy-free tortellini variety, swap out the pesto for a vegan version, and use nutritional yeast instead of Parmesan. The final dish will still be packed with flavor and creamy richness.
Can I prep any ingredients in advance?
Definitely! You can chop all the veggies and chicken in advance and store them in the fridge, and even cook the tortellini ahead of time. When ready to cook, just proceed with the recipe for a speedy, low-stress dinner.
What type Main Course
Classic basil pesto is the star here, but feel free to experiment with sun-dried tomato pesto, arugula pesto, or even a homemade version. If you want to go nut-free, choose or prepare a nut-free pesto for Pesto Chicken Tortellini and Veggies.
Final Thoughts
If you’re craving something that’s homey but a step above everyday pasta, Pesto Chicken Tortellini and Veggies is your answer. It brings together the best flavors and textures in every bite, all without complicated steps or hard-to-find ingredients. Give it a try and see just how delightful dinnertime can be!
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Pesto Chicken Tortellini and Veggies Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pesto Chicken Tortellini and Veggies recipe is a flavorful and satisfying one-pan meal that combines cheese tortellini, tender chicken, and colorful vegetables in a creamy basil pesto sauce. Quick and easy to make, it’s perfect for busy weeknights.
Ingredients
Cheese Tortellini:
- 1 pound cheese tortellini (fresh or refrigerated)
Chicken and Vegetables:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
Additional Ingredients:
- 1/2 cup basil pesto
- 2 tablespoons grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook the Tortellini: Prepare the tortellini according to package instructions. Drain and set aside.
- Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with garlic powder, salt, and pepper. Cook for 5-6 minutes until golden and cooked through.
- Add Vegetables: Incorporate zucchini, red bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until vegetables are tender.
- Combine Ingredients: Reduce heat, add cooked tortellini and pesto to the skillet. Toss until well coated and heated through.
- Finish and Serve: Sprinkle with Parmesan cheese, garnish with fresh basil if desired, and serve warm.
Notes
- You can use store-bought or homemade pesto for convenience.
- For a lighter option, mix some plain Greek yogurt with the pesto.
- Enhance the dish with red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
