Print

Pesto Chicken Tortellini And Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pesto Chicken Tortellini and Veggies recipe combines tender chicken, cheese-filled tortellini, vibrant vegetables, and rich pesto sauce. It's a quick, delicious, and satisfying one-pan meal that’s perfect for busy weeknights or meal prep.

Ingredients

Scale

  • 2 cups cooked chicken breast, diced or shredded

  • 12 oz refrigerated cheese tortellini

  • 1 cup cherry tomatoes, halved

  • 1 cup broccoli florets

  • 1 zucchini, sliced

  • 1/2 red bell pepper, sliced

  • 3/4 cup basil pesto

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Optional: grated Parmesan cheese for garnish

Instructions

  1. Cook the tortellini according to package directions. Drain and set aside.

  2. In a large skillet, heat olive oil over medium heat.

  3. Add broccoli, zucchini, and bell pepper. Sauté 4–5 minutes until tender-crisp.

  4. Add cherry tomatoes and cooked chicken. Stir for 2–3 minutes until heated through.

  5. Add cooked tortellini and pesto. Toss everything together until evenly coated and heated.

  6. Season with salt and pepper.

  7. Garnish with Parmesan cheese if desired and serve warm.

Notes

  • Use rotisserie chicken for quicker prep.

  • Swap veggies based on what’s in season or available.

  • Can be made vegetarian by skipping chicken or using plant-based meat.

Nutrition

Find it online: https://cookingwithtina.com/pesto-chicken-tortellini-and-veggies-recipe/