There's something magical about the way pesto clings to pillowy tortellini, infusing each bite with herby, garlicky goodness. Add juicy chicken and colorful sautéed vegetables to the mix, and you've got a complete meal that tastes like summer in a bowl.

This Pesto Chicken Tortellini and Veggies recipe became a weeknight staple for us after a spontaneous farmers market haul one evening. What began as a “throw everything in the pan” dinner turned into one of our most-requested meals—especially on those nights when no one wants to wait long for dinner.

It’s quick, flavorful, and packed with protein and veggies—all coated in that irresistible basil pesto. Let’s dive into why this dish is about to become your new favorite.

Why You’ll Love This Pesto Chicken Tortellini and Veggies

Once you try this vibrant, one-pan dinner, you’ll wonder how you ever lived without it. Here’s what makes it such a standout:

This meal comes together in under 30 minutes, start to finish. From boiling the tortellini to sautéing the chicken and veggies, the timing flows seamlessly—perfect for busy weeknights when you want real food fast.

It's a one-pan wonder (okay, plus the pot for the pasta). Fewer dishes means less cleanup, and that’s always a win in my book.

You’ll love how versatile it is. Use whatever veggies you have on hand—zucchini, cherry tomatoes, bell peppers—and swap in pre-cooked chicken if you're in a hurry.

And it’s kid-friendly without being boring. The cheesy tortellini and creamy pesto make it an easy sell for picky eaters, while the bright veggies and seasoned chicken keep it interesting for grown-up palates.

Whether you're feeding a family or meal-prepping for yourself, this recipe is flexible, satisfying, and endlessly adaptable. Let’s take a closer look at what goes into it.

Ingredient Notes

This recipe shines thanks to its smart mix of fresh, flavorful ingredients and smart shortcuts. Every component has a purpose, and together they create something more than the sum of their parts.

Let’s start with the cheese tortellini. You’ll find these in the refrigerated section at most grocery stores. They cook up in just a few minutes and add creamy, cheesy comfort to every forkful. If you prefer, you can swap in spinach or meat-filled tortellini, but I find the cheese version balances best with the pesto.

Next is the boneless, skinless chicken breast, cut into bite-sized pieces. It cooks quickly and stays tender, especially when seasoned simply with salt, pepper, and a little garlic. You can also use rotisserie chicken to save time—just skip the sautéing step and add it toward the end to warm through.

Basil pesto is the heart of the dish. Store-bought versions work beautifully (I love the ones from the deli section for their fresh flavor), but homemade pesto will take this meal to the next level if you have the time. The vibrant basil, parmesan, and pine nut combo wraps every ingredient in bold, herbaceous flavor.

For the vegetables, I usually go with a mix of zucchini, red bell pepper, and cherry tomatoes. They not only add color and nutrients, but their sweetness and texture contrast perfectly with the creamy tortellini and savory pesto. Feel free to use broccoli, asparagus, or mushrooms depending on the season.

To pull it all together, you’ll need a large nonstick skillet or sauté pan and a medium pot for boiling the tortellini. A colander, tongs, and a good knife are all the equipment you’ll need to make this quick dinner happen.

How To Make This Pesto Chicken Tortellini and Veggies

Making this dish is all about timing and layering flavors. Here’s exactly how it comes together.

Start by bringing a medium pot of salted water to a boil. Once it’s bubbling, toss in the cheese tortellini and cook according to package directions—usually about 3-4 minutes. Drain and set aside, reserving a splash of pasta water to help loosen the sauce later if needed.

While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add your seasoned chicken pieces in an even layer. Let them cook undisturbed for a few minutes to develop some golden color before flipping. Cook until just done—about 6–8 minutes total depending on the size of the pieces—then transfer to a plate.

In the same skillet, add a little more oil if needed and toss in your chopped veggies. Start with the firmer ones like zucchini and bell pepper, sautéing until slightly softened. Add the cherry tomatoes last so they blister just slightly without bursting completely. This stage should take about 5–7 minutes.

Once the veggies are tender and vibrant, return the chicken to the skillet along with the cooked tortellini. Gently fold everything together and spoon in a generous dollop of basil pesto—about ½ to ¾ cup depending on your taste. Toss to coat everything evenly, using a splash of reserved pasta water to loosen the sauce if necessary.

Give it all one final toss over low heat until everything is heated through. The pesto should cling to each piece like a silky green ribbon, and your kitchen will smell like an Italian trattoria in July.

From start to finish, the whole meal takes around 25–30 minutes—but tastes like it took hours. It’s fast, fresh, and full of flavor.

Storage Options

This dish stores surprisingly well, making it a great option for lunch the next day or prepping ahead.

Store leftovers in an airtight container in the fridge for up to 4 days. The tortellini will continue to absorb some of the sauce, but the flavors deepen beautifully as it sits.

You can also freeze this dish, although the texture of the tortellini may soften slightly upon thawing. For best results, freeze in individual portions in airtight containers or freezer bags, and use within 1–2 months.

To reheat, warm in a skillet over medium-low heat with a splash of water or chicken broth to help rehydrate the sauce. You can also microwave it in 1-minute intervals, stirring in between, until heated through.

Variations and Substitutions

One of my favorite things about this recipe is how easy it is to tweak. Once you’ve made it once, you’ll feel totally confident making it your own.

Not a fan of chicken? Try it with shrimp, turkey sausage, or even crispy tofu for a vegetarian twist. Just adjust cooking times as needed for your protein of choice.

Want more veggies? Go for it! Asparagus, spinach, broccoli florets, or mushrooms all work beautifully in this dish. Just be mindful of cooking times—delicate greens should go in at the end, while heartier veggies need a bit more time.

You can also switch up the pasta. If tortellini isn’t your thing, use any short pasta like penne or orecchiette—just add a little extra cheese at the end to mimic that creamy tortellini texture.

No pesto? No problem. You can sub in a creamy alfredo or garlic butter sauce, or even a sun-dried tomato pesto for a totally different flavor profile.

Feel free to get creative here. The base method stays the same, so you can mix and match based on what you have in your fridge or pantry.