Craving something fresh and cheesy? This pesto chicken tortellini and veggies has it all. It’s bright, cozy, and packed with flavor.

Tender chicken, cheesy tortellini, and crisp veggies—all tossed in yummy pesto. Every bite is a little party. So simple, so good.

Perfect for quick dinners, easy lunches, or meal prep. It’s fast, colorful, and totally satisfying.

Grab your pan and let’s toss it all together. Dinner’s about to get really tasty!

Why You’ll Love This Recipe

Quick and Satisfying: Everything cooks in one pan for easy cleanup and quick cooking.
Flavor-Packed: Basil pesto brings a bright, herbaceous flavor that ties everything together.
Flexible: Swap veggies based on what’s in season or what you have on hand.
Family-Friendly: Creamy, cheesy tortellini and juicy chicken are a hit with both kids and adults.
Meal Prep Hero: Make a big batch and enjoy leftovers for lunch the next day.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: About 45 minutes

Servings:

This recipe serves about 4 people as a hearty meal. If you’re feeding a bigger group, just double everything.

Difficulty:

Easy to Moderate: Basic cooking skills are all you need. It’s a straightforward, cozy dish with just a little multitasking.

Required Kitchen Tools

Large deep skillet or sauté pan
Tongs
Cutting board and knife
Wooden spoon
Strainer (for draining tortellini)

Ingredients for Pesto Chicken Tortellini and Veggies

Here’s what you’ll need to bring this flavorful meal to life (exact amounts will be in the recipe card later):

Olive Oil: Helps the chicken and veggies cook evenly and adds flavor.
Chicken Thighs (boneless, skinless): Juicy, tender, and perfect for quick cooking.
Salt: Enhances every ingredient’s flavor.
Sun-Dried Tomatoes: Adds a pop of intense, sweet-savory flavor.
Asparagus: Fresh and slightly crisp for great texture.
Basil Pesto: The star ingredient that coats everything in bright, herby goodness.
Cherry Tomatoes (Yellow and Red): Sweet, juicy bursts of flavor.
Tortellini (refrigerated, cheese-filled): Soft, cheesy pockets that make this meal extra comforting.

Variations for Pesto Chicken Tortellini and Veggies

Swap the Veggies: Try broccoli, spinach, or zucchini if asparagus isn’t in season.
Use Rotisserie Chicken: Short on time? Toss in shredded rotisserie chicken at the end instead of cooking fresh chicken.
Pasta Options: No tortellini? Use gnocchi, penne, or bowtie pasta.
Make It Creamy: Stir in a splash of heavy cream or a few tablespoons of cream cheese for a richer sauce.
Add Cheese: Top with freshly grated Parmesan for extra savory depth.

How to Make Pesto Chicken Tortellini and Veggies (Step-by-Step Instructions)

1. Cook the Tortellini

Bring a large pot of salted water to a boil.
Cook the tortellini according to the package directions, usually about 3-4 minutes for refrigerated tortellini.
Drain and set aside. Toss with a little olive oil to prevent sticking if needed.

2. Sauté the Chicken

While the tortellini cooks, heat olive oil in a large skillet over medium heat.
Season the chicken thighs with salt on both sides.
Add the chicken to the skillet and cook for about 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F).
Remove the chicken to a plate and let it rest. Slice into strips once slightly cooled.

3. Sauté the Veggies

In the same pan, add a little more olive oil if needed.
Toss in the sun-dried tomatoes and asparagus.
Sauté for about 4-5 minutes until the asparagus is crisp-tender and bright green.

4. Bring It All Together

Add the cooked tortellini and sliced chicken back to the skillet.
Stir in the basil pesto, gently coating everything in the sauce.
Toss in the cherry tomatoes and cook for another 2-3 minutes, just until the tomatoes start to soften.
Taste and adjust seasoning if needed (a sprinkle of salt or an extra spoon of pesto if you like it saucier).

Serving and Decoration

How to Serve Pesto Chicken Tortellini and Veggies

This dish looks beautiful right out of the skillet, but a few small touches can make it even better:

Garnish with Fresh Basil: Tear some fresh basil leaves and sprinkle over the top.
Add Parmesan: A light dusting of grated Parmesan cheese adds the perfect savory finish.
Lemon Wedges: Serve with lemon wedges on the side to brighten up the flavors even more.

Serve it hot, straight from the skillet, with a simple green salad or crusty bread for a complete meal.

Storing Pesto Chicken Tortellini and Veggies

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: Gently reheat in a skillet over medium-low heat. Add a splash of water or broth if it seems dry to loosen the sauce.
Freezing: Not recommended — tortellini and pesto don’t freeze very well together. The pasta tends to get mushy.

Tips and Tricks for Success

Cook Pasta Al Dente: Slightly undercook the tortellini by 30 seconds. It will finish cooking in the skillet and stay tender without getting mushy.
Don’t Overcook the Chicken: Aim for 165°F internal temperature. Overcooked chicken will turn dry instead of staying juicy.
Use Good-Quality Pesto: Since pesto is the main flavor, a fresh, refrigerated pesto from the store (or homemade) works best.
Adjust to Your Liking: Feel free to stir in a little cream for a richer sauce or extra pesto for a bolder taste.

Nutrition Information

Nutrient	Amount (Per Serving)
Calories	520
Protein	32g
Fat	24g
Carbohydrates	42g
Fiber	4g
Sugar	6g
Sodium	780mg

(Nutrition estimates are approximate.)

Pesto Chicken Tortellini And Veggies

Recipe by Nancy HollarCourse: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1/2 teaspoon salt (plus more to taste)
1/2 cup sun-dried tomatoes (drained and chopped)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
1 cup cherry tomatoes (yellow and red, halved)
1/2 cup basil pesto (store-bought or homemade)
9 ounces refrigerated cheese tortellini

Directions

Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt. Cook for 5-6 minutes per side, until golden and cooked through. Remove from skillet and slice.
In the same skillet, add another tablespoon olive oil if needed. Sauté sun-dried tomatoes and asparagus for 4-5 minutes until crisp-tender.
Add tortellini and sliced chicken to the skillet. Stir in pesto until everything is coated.
Add cherry tomatoes and cook for another 2-3 minutes, just until tomatoes soften.
Serve immediately, garnished with fresh basil and Parmesan if desired.

Pesto Chicken Tortellini and Veggies FAQs

Can I use chicken breast instead of thighs?

Yes, you can. Chicken breasts will work just fine, but be careful not to overcook them as they dry out faster than thighs.

What kind of pesto should I use?

A good-quality basil pesto, preferably refrigerated or homemade, will deliver the best flavor. Jarred pesto works too — just taste it first to make sure you like it.

Can I make it vegetarian?

Absolutely! Just skip the chicken and add extra veggies like mushrooms, zucchini, or spinach for a hearty, veggie-packed version.

How do I make this dish creamier?

You can stir in a splash of heavy cream or add a spoonful of cream cheese along with the pesto to create a luscious, creamy sauce.

Is this recipe good for meal prep?

Yes! It keeps well for a few days and reheats nicely. Just be sure not to overcook the tortellini so it stays tender when reheated.

Conclusion

Pesto Chicken Tortellini and Veggies is one of those magical dishes that feels like you put in way more effort than you actually did.
The juicy chicken, the cheesy tortellini, and that vibrant pesto sauce make every bite a little celebration.
Whether you’re looking for a fast weeknight dinner, a meal-prep hero, or a simple dish to impress friends and family, this recipe has you covered.

So grab your skillet, whip out your favorite pesto, and get cooking — a delicious, cozy dinner is just minutes away. 🌿🍝