There's nothing quite like the vibrant aroma of basil pesto mingling with sizzling chicken and tender tortellini on a busy weeknight. The creamy sauce, colorful vegetables, and cheesy pasta make every bite an absolute comfort. This recipe is one of my personal favorites because it's as beautiful on the plate as it is satisfying to eat.

I first threw this dish together on a night when I had limited groceries but a strong craving for something cozy and delicious. With a few pantry staples and some fresh produce, it quickly became a weeknight staple my whole family now requests regularly. Let me show you why this one-pot wonder deserves a spot in your dinner rotation.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall head over heels for your next go-to dinner. This Pesto Chicken Tortellini and Veggies recipe is brimming with flavor, yet so simple to pull together.

First off, it's incredibly quick and easy. From start to finish, you can have this meal on the table in just about 30 minutes. That makes it perfect for those busy evenings when you're juggling work, school, and everything in between.

It's also wonderfully budget-friendly. With just a few key ingredients like chicken breast, refrigerated tortellini, and a jar of pesto, you can feed the whole family without breaking the bank. Even better, many of these ingredients are things you likely already have on hand.

Versatility is another reason to love this dish. You can easily swap out the vegetables based on what’s in season or what you find in your fridge. Bell peppers, zucchini, cherry tomatoes, or even spinach all work beautifully here.

Finally, it's a guaranteed crowd-pleaser. The creamy pesto sauce combined with tender chicken and cheesy tortellini is a combination that wins over both picky kids and sophisticated palates alike.

Now that you’re ready to dive in, let’s take a closer look at the simple ingredients that make this recipe so special.

Ingredients Notes

The beauty of this Pesto Chicken Tortellini and Veggies recipe lies in its straightforward ingredient list, each playing a crucial role in building flavor and texture.

The star of the show is the cheese tortellini. I prefer using refrigerated tortellini because it cooks quickly and holds up well in the sauce without becoming mushy. The cheese filling adds an extra layer of creaminess that complements the pesto perfectly.

For the protein, boneless, skinless chicken breasts are ideal. They cook quickly and stay tender, especially when cut into bite-sized pieces. If you prefer, chicken thighs can also be used for a slightly richer flavor and even juicier texture.

The sauce comes together with store-bought basil pesto. Using a high-quality pesto makes all the difference here. The bright, herby flavors infuse every bite, pairing beautifully with both the pasta and the vegetables.

Speaking of veggies, I love adding zucchini and cherry tomatoes to this dish. The zucchini offers a mild sweetness and soft texture, while the tomatoes burst with juicy flavor, creating a colorful, vibrant plate.

You’ll also need a bit of heavy cream to create that luscious, silky sauce that clings to every piece of tortellini and chicken. A splash of chicken broth helps to thin it slightly, ensuring the sauce isn’t too heavy but still rich and satisfying.

For this recipe, you’ll want a large skillet or sauté pan to accommodate everything comfortably. A nonstick pan makes cleanup a breeze and prevents the tortellini from sticking as it simmers in the sauce.

How To Make This Pesto Chicken Tortellini and Veggies

Creating this flavorful dish is easier than you might think, and I'll walk you through every step to ensure success.

Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. While the pan heats, cut the chicken breasts into small, evenly-sized cubes. This helps them cook quickly and evenly, ensuring every bite is tender and juicy.

Once the oil is shimmering, add the chicken to the skillet in a single layer. Let it sear undisturbed for 3-4 minutes to develop a golden-brown crust before flipping and cooking for another 2-3 minutes until fully cooked through. Remove the chicken from the skillet and set it aside.

In the same pan, add a bit more olive oil if needed and toss in the sliced zucchini. Sauté for about 3-4 minutes until the zucchini begins to soften. Then add the halved cherry tomatoes and cook for another 2 minutes, allowing them to release their juices and meld with the zucchini.

Return the cooked chicken to the skillet along with the refrigerated tortellini. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover and cook for 4-5 minutes, allowing the tortellini to cook through and absorb some of the flavorful broth.

Once the tortellini are tender, reduce the heat to low and stir in the heavy cream and basil pesto. Gently mix everything together, ensuring the sauce evenly coats the pasta, chicken, and vegetables. Let it simmer for another 2-3 minutes until warmed through and slightly thickened.

In about 30 minutes, you’ll have a gorgeous, creamy one-pan dinner ready to serve. The aroma alone will have everyone gathering around the table before you can even plate it.

Storage Options

This dish stores surprisingly well, making it great for leftovers and meal prep.

If you have any leftovers, allow them to cool completely before transferring to an airtight container. Stored in the refrigerator, the Pesto Chicken Tortellini and Veggies will stay fresh for up to 3 days.

For longer storage, you can freeze portions in freezer-safe containers or heavy-duty freezer bags. Be sure to remove as much air as possible before sealing. Frozen portions will keep well for up to 2 months.

When you’re ready to enjoy the leftovers, reheating is simple. For refrigerated portions, reheat gently on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much. For frozen portions, thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this recipe is its adaptability, allowing you to switch things up depending on your preferences and what you have on hand.

If you prefer a vegetarian version, simply omit the chicken and add extra vegetables like mushrooms, spinach, or bell peppers to keep the dish hearty and satisfying.

For a different protein option, cooked shrimp or Italian sausage work beautifully. Both add a new dimension of flavor while maintaining the dish’s quick and easy nature.

If you don’t have heavy cream, half-and-half or even whole milk can be used in a pinch. While the sauce may be slightly less rich, it will still coat the pasta nicely and deliver great flavor.

Swap out the veggies based on the season or your personal favorites. Asparagus, broccoli florets, or baby spinach are all excellent additions that bring their own unique flavors and textures.

You can also experiment with different types of tortellini. While cheese-filled is classic, spinach and ricotta or even mushroom-filled tortellini can offer a fun twist on the original.

Don’t be afraid to get creative and make this recipe your own. With its simple foundation, the possibilities are practically endless, ensuring you never get bored of this delicious and dependable dinner.