Pesto Chicken with Tortellini and Veggies

Looking for the ultimate summer dinner that’s light, flavorful, and satisfying? This Pesto Chicken with Tortellini and Veggies recipe is your perfect go-to! Packed with protein, fresh vegetables, and the irresistible flavor of basil pesto, it’s a one-pan wonder that will bring sunshine to your dinner table in under 30 minutes.

Ingredients

To prepare this vibrant and hearty dish, gather the following ingredients:

the Chicken & Tortellini:

• 2 tablespoons olive oil

• 2 boneless, skinless chicken breasts (cut into bite-sized cubes)

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 1 package (9 oz) refrigerated cheese tortellini

the Veggies:

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

For the Pesto Sauce:

• 1/2 cup basil pesto (store-bought or homemade)

• 1/4 cup grated Parmesan cheese

• 1/4 cup heavy cream or Greek yogurt (optional, for a creamy texture)

• 1/4 cup pasta water (reserved from cooking the tortellini)

Optional Garnishes:

• Fresh basil leaves

• Extra grated Parmesan

• Crushed red pepper flakes

Required Kitchen Tools

To prepare this Pesto Chicken with Tortellini dinner, you will need:

• Large non-stick skillet or sauté pan

• Medium saucepan (for boiling tortellini)

• Cutting board and sharp knife

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Colander (for draining pasta)

Step-by-Step Instructions

1. Cook the Tortellini

Bring a medium pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually about 3-5 minutes). Reserve 1/4 cup of pasta water, then drain and set the tortellini aside.

2. Sauté the Chicken

While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt, pepper, and garlic powder, and cook for 5–7 minutes until golden and fully cooked. Remove the chicken and set aside.

3. Cook the Veggies

In the same skillet, add another tablespoon of olive oil. Toss in the zucchini, red and yellow bell peppers, and garlic. Sauté for 4–5 minutes until just tender. Add the cherry tomatoes in the last 2 minutes to soften slightly.

4. Combine and Add Pesto

Return the cooked chicken to the skillet. Reduce the heat to medium-low. Add the drained tortellini and stir everything together.

Stir in the basil pesto, Parmesan cheese, and the reserved pasta water. If you prefer a creamy sauce, mix in the heavy cream or Greek yogurt. Toss everything gently until well combined and warmed through (about 2 minutes).

5. Serve and Garnish

Plate the pesto chicken and tortellini mix while warm. Top with fresh basil, a sprinkle of Parmesan, and red pepper flakes if desired.

Helpful Tips for the Best Results

• Homemade pesto elevates flavor: If time allows, make your own pesto using fresh basil, pine nuts, garlic, olive oil, and Parmesan.

• Swap the protein: This recipe works just as well with shrimp or grilled tofu for a vegetarian option.

• Roast your veggies: For extra flavor, consider roasting the bell peppers and zucchini in the oven before adding them to the skillet.

• Don’t skip the pasta water: The starch in the reserved pasta water helps bind the pesto to the tortellini for a cohesive, silky sauce.

• Make it ahead: This dish reheats well and makes for a flavorful meal prep lunch or next-day dinner.

Nutritional Information (Per Serving – Approximate)

• Calories: 520 kcal

• Protein: 36g

• Carbohydrates: 32g

• Fat: 28g

• Fiber: 4g

• Sugar: 4g

• Sodium: 610mg

• Cholesterol: 85mg

(Values may vary depending on ingredient brands and portion sizes)

Conclusion

There’s nothing like a vibrant, satisfying dish to celebrate the flavors of summer — and Pesto Chicken with Tortellini checks every box. It’s colorful, nutritious, and bursting with herby richness from the basil pesto. Whether you’re feeding your family, hosting friends, or simply treating yourself to a cozy weeknight meal, this recipe is a guaranteed hit.

Pesto Chicken with Tortellini and Veggies

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• Author: himami ali
• Total Time: 30 minutes

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Ingredients

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Ingredients

To prepare this vibrant and hearty dish, gather the following ingredients:

For the Chicken & Tortellini:

• 2 tablespoons olive oil

• 2 boneless, skinless chicken breasts (cut into bite-sized cubes)

• Salt and pepper, to taste

• 1 teaspoon garlic powder

• 1 package (9 oz) refrigerated cheese tortellini

For the Veggies:

• 1 zucchini, sliced into half-moons

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

For the Pesto Sauce:

• 1/2 cup basil pesto (store-bought or homemade)

• 1/4 cup grated Parmesan cheese

• 1/4 cup heavy cream or Greek yogurt (optional, for a creamy texture)

• 1/4 cup pasta water (reserved from cooking the tortellini)

Optional Garnishes:

• Fresh basil leaves

• Extra grated Parmesan

• Crushed red pepper flakes

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• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Calories: 520 kcal
• Sugar: 4g
• Sodium: 610 mg