There's something undeniably comforting about a bowl of tender tortellini coated in creamy pesto, studded with juicy bites of chicken and crisp seasonal vegetables. This Pesto Chicken Tortellini and Veggies recipe is a complete meal in one pan—bursting with color, flavor, and just the right amount of indulgence.

I first made this dish during a fridge clean-out mission, trying to use up a half-jar of pesto and a pack of cheese tortellini. One taste, and it immediately earned a spot in our dinner rotation. It's now one of my favorite weeknight go-tos—quick, hearty, and shockingly easy to customize based on what’s in the crisper drawer.

Let’s dive into why this recipe is about to become your next kitchen staple.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall in love with your new go-to pasta dinner. This Pesto Chicken Tortellini and Veggies recipe is the perfect blend of flavor-packed, nutritious, and convenient.

First off, it’s wonderfully quick and easy. From chopping to plating, the entire dish takes about 30 minutes—ideal for busy weeknights when you want something homemade without the hassle.

It’s also a one-pan wonder. With protein, pasta, and vegetables all cooked together, cleanup is minimal and prep is a breeze. No need to juggle multiple pots and pans or dirty half your kitchen.

You’ll also love how budget-friendly and flexible this meal can be. You can use frozen or fresh tortellini, whichever vegetables you have on hand, and even leftover grilled chicken. It’s perfect for using up odds and ends from your fridge.

And let’s not forget the flavor explosion. The pesto ties everything together with its rich, herby taste, while the tortellini adds creamy comfort. Add a sprinkle of Parmesan and you’ve got a restaurant-worthy dish right at home.

Whether you’re feeding a hungry family or meal prepping for the week, this dish hits all the right notes.

Ingredients Notes

What makes this Pesto Chicken Tortellini and Veggies recipe so special is its combination of fresh, wholesome ingredients and pantry staples. Every bite offers creamy, savory goodness without feeling too heavy.

The star of the dish is the cheese tortellini. I recommend using refrigerated tortellini for the best texture and flavor, though frozen works in a pinch. The pasta cooks quickly and absorbs the pesto beautifully, making each bite rich and satisfying.

Next comes the chicken. Boneless, skinless chicken breasts or thighs both work well here, but I prefer thighs for their extra juiciness and flavor. You’ll sauté them until golden and lightly crisp on the edges before tossing everything together.

Of course, a big part of the magic is the pesto. A high-quality store-bought basil pesto will do the job nicely, or you can use homemade if you have it. Look for pesto with a vibrant green color and a rich, garlicky aroma—it’s the key to the sauce’s depth of flavor.

For the veggies, I like a mix of zucchini, cherry tomatoes, and red bell peppers. They bring freshness, crunch, and a touch of sweetness to balance the savory components. Feel free to swap in broccoli, spinach, or whatever you have on hand.

As for tools, a large nonstick skillet or sauté pan is ideal for getting everything cooked evenly. You’ll also need a pot to boil the tortellini and a strainer for draining.

How To Make This Pesto Chicken Tortellini and Veggies

Making this dish is surprisingly simple, and once you get the hang of it, you might find yourself making it weekly. Here's how it comes together step by step.

Start by boiling a large pot of water and cooking your cheese tortellini according to package instructions. Keep an eye on them—they cook quickly! Drain and set aside, reserving a bit of the pasta water to loosen the sauce later if needed.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Cut your chicken into bite-sized pieces, season with salt and pepper, and add to the hot pan. Cook for about 5-6 minutes, flipping halfway, until the chicken is golden and fully cooked. Remove it from the pan and set aside.

In the same skillet, add a touch more oil if needed and toss in your sliced zucchini, halved cherry tomatoes, and diced bell peppers. Sauté the vegetables for 5-7 minutes until they soften slightly but still retain a bit of crunch. Stir occasionally to avoid sticking.

Return the chicken to the pan and lower the heat to medium. Add the drained tortellini and a generous spoonful of pesto. Stir everything together until the pasta and veggies are evenly coated. If the sauce feels too thick, a splash of reserved pasta water can help loosen it.

Cook for another 2-3 minutes, just until everything is heated through. Taste and adjust seasoning if needed. Serve hot, with a sprinkle of grated Parmesan and a few torn basil leaves for garnish if you’d like.

From start to finish, this recipe takes about 30 minutes. It’s the kind of meal that feels indulgent but doesn’t require a lot of effort—exactly what you want on a weeknight.

Storage Options

Leftovers of this Pesto Chicken Tortellini and Veggies dish store beautifully, making it a great option for meal prep or next-day lunches.

Store any cooled leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3-4 days, and the flavors actually deepen a bit overnight.

If you want to freeze it, you can—but with a few caveats. The tortellini may soften slightly upon reheating, and the veggies won’t be as crisp. Still, if you’re okay with a texture change, freeze portions in airtight containers for up to 2 months.

When it’s time to reheat, microwave individual servings in 60-second intervals, stirring in between, until heated through. You can also warm it on the stovetop over medium heat, adding a splash of water or chicken broth to rehydrate the sauce if it looks dry.

This dish is surprisingly resilient and reheats well, making it perfect for batch cooking.

Variations and Substitutions

One of the best things about this Pesto Chicken Tortellini and Veggies recipe is how customizable it is. You can change it up based on dietary needs, what’s in season, or just what you’re craving.

For a vegetarian version, simply omit the chicken and double the veggies. The cheese tortellini and pesto still provide plenty of protein and flavor, making it a satisfying meatless meal.

Want a lighter option? Swap the cheese tortellini for whole wheat pasta or zoodles (zucchini noodles). You’ll still get that satisfying pesto punch without the extra carbs.

You can also change up the protein. Try using shrimp, Italian sausage, or even rotisserie chicken for a different twist. Each brings its own unique flavor to the dish.

Not a fan of zucchini or bell peppers? No problem. Try using asparagus, green beans, spinach, or mushrooms instead. Just make sure to adjust the cooking time based on the veggies you choose.

Don’t be afraid to play with the pesto either. Try a sun-dried tomato pesto or even a spinach and walnut version for a fresh twist on the original flavor.

This dish was made to be adapted, so use it as a foundation and make it your own. Once you see how easy it is to switch things up, you’ll never get bored.