Pesto Chicken Tortellini and Veggies: A One-Pan Celebration of Flavor, Color, and Comfort

There are meals that satisfy hunger—and then there are meals that satisfy the soul. Pesto Chicken Tortellini with Veggies falls squarely in the latter category. This dish is a symphony of color, flavor, and texture: tender chunks of juicy chicken, pillowy cheese-filled tortellini, crisp-tender vegetables, and a generous coating of rich, aromatic pesto sauce that ties everything together. It’s vibrant, wholesome, and deeply comforting—all while being surprisingly easy to prepare.

Rooted in the traditions of Italian home cooking, this dish embodies everything people love about Mediterranean-inspired meals: balance, freshness, and indulgence without excess. Pesto, a classic sauce hailing from Liguria in Northern Italy, brings together fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to create a deeply flavorful green sauce. When combined with chicken and tortellini—a stuffed pasta beloved for its soft texture and satisfying richness—the result is both hearty and herbaceous.

But what truly elevates this dish is the addition of fresh vegetables. Whether you choose bright cherry tomatoes, zucchini ribbons, baby spinach, or bell peppers, the vegetables not only add nutrition but also provide contrast in both flavor and appearance. This is a dish where every forkful offers something unique: a burst of tomato, a bite of tender chicken, a spoonful of creamy tortellini, all wrapped in fragrant pesto.

The real beauty of Pesto Chicken Tortellini and Veggies lies in its flexibility. It can be made in one pan or pot for minimal cleanup, customized for different dietary needs, and served as a casual weeknight dinner or a more refined centerpiece for entertaining. Whether you make your pesto from scratch or use a high-quality store-bought version, the dish is forgiving and fast—perfect for busy families, meal preppers, or anyone craving a dinner that feels special without requiring hours in the kitchen.

In this comprehensive recipe guide, we’ll walk through every step of creating the perfect Pesto Chicken Tortellini and Veggies. From choosing the best ingredients and cooking methods, to mastering timing, customizing the dish, and storing leftovers, you’ll get everything you need to bring this modern Italian-inspired comfort food to life. We’ll also explore flavor variations, nutritional highlights, serving suggestions, and practical tips to ensure it turns out perfectly—every single time.

Ready to bring fresh Italian flavor to your table? Let’s dive into the preparation and build a meal that’s as satisfying to make as it is to eat.

Ingredients and Preparation

This recipe makes 4 generous servings.

A. Main Ingredients

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon Italian seasoning

• Optional: 1 tablespoon lemon juice or balsamic vinegar (to marinate)

For the Pasta:

• 1 package (9–12 oz / 250–350 g) cheese tortellini (fresh or refrigerated)

• Salted water for boiling

For the Vegetables:

Choose a variety of colorful, quick-cooking vegetables. Here’s a suggested mix:

• 1 small zucchini, halved and sliced into half-moons

• 1 red bell pepper, thinly sliced

• 1 cup cherry tomatoes, halved

• 2 cups baby spinach or kale, loosely packed

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Pesto Sauce:

You can use store-bought pesto or homemade.

If store-bought:

• ½ cup (about 120 ml) high-quality basil pesto

Optional Homemade Basil Pesto (if making from scratch):

• 2 cups fresh basil leaves

• ¼ cup pine nuts or walnuts

• ½ cup grated Parmigiano-Reggiano

• 2 cloves garlic

• ½ cup extra virgin olive oil

• Salt, to taste

• Squeeze of lemon juice (optional for brightness)

Optional Add-Ins & Toppings:

• ¼ cup grated Parmesan cheese

• Crushed red pepper flakes (for heat)

• Toasted pine nuts (for texture)

• Fresh basil, parsley, or arugula for garnish

Prep Work

1. Marinate the Chicken (Optional but Recommended)

• In a bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and Italian seasoning.

• Let sit for 15–30 minutes at room temperature or up to 8 hours in the fridge.

• Optional: Add a splash of lemon juice or balsamic vinegar to enhance flavor and tenderize.

2. Prep the Vegetables

• Wash and slice zucchini, bell pepper, and tomatoes.

• Wash greens (spinach/kale) and let them dry slightly.

• If making pesto from scratch, prepare all ingredients and set aside.

Cooking Instructions (Step-by-Step)

This dish can be made entirely in one large skillet or sauté pan, or with a pot for boiling the tortellini.

Step 1: Cook the Tortellini

• Bring a large pot of salted water to a boil.

• Add tortellini and cook according to package instructions, usually 2–4 minutes for fresh/refrigerated pasta.

• Once they float to the surface and are tender, drain and set aside.

• Drizzle lightly with olive oil to prevent sticking if not using immediately.

Tip: Reserve ½ cup of pasta water to help emulsify the pesto later.

Step 2: Sear the Chicken

• In a large skillet, heat 1 tablespoon olive oil over medium-high heat.

• Add the marinated chicken pieces in a single layer. Don’t overcrowd the pan.

• Sear chicken for 3–5 minutes per side, until golden brown and fully cooked through (internal temp 165°F / 74°C).

• Transfer the cooked chicken to a plate and keep warm.

Note: You may need to do this in batches to avoid steaming the meat.

Step 3: Sauté the Vegetables

• In the same skillet, add another tablespoon of olive oil if needed.

• Add bell peppers and zucchini. Cook for 3–4 minutes, until just beginning to soften.

• Add cherry tomatoes and cook for 1–2 more minutes until they begin to blister and release juice.

• Add spinach or kale last and stir until wilted (about 1 minute).

• Season with salt and pepper to taste.

• Push vegetables to the side or remove from the pan to make room for finishing.

Step 4: Combine Chicken, Tortellini, and Veggies

• Return the cooked chicken to the pan, along with the drained tortellini.

• Add ½ cup pesto and a splash (2–4 tablespoons) of reserved pasta water.

• Gently toss everything together over low heat until the sauce evenly coats the chicken, pasta, and vegetables.

• Simmer for 1–2 minutes, just until heated through and creamy.

• Taste and adjust seasoning. Add more pesto or salt/pepper if needed.

Step 5: Finish and Serve

• Remove from heat.

• Sprinkle with grated Parmesan, red pepper flakes (if desired), and toasted pine nuts.

• Garnish with fresh basil, arugula, or parsley for added color and brightness.

• Serve immediately while hot and fragrant.

Optional: Drizzle with a bit of extra olive oil or lemon juice for an added layer of richness or acidity.

Tips for Success

1. Don’t overcook the tortellini. They should be tender but not mushy. Fresh tortellini cooks quickly.

2. Use high-quality pesto. Whether store-bought or homemade, the pesto is the soul of the dish. Avoid overly oily or bland brands.

3. Control the moisture. Don’t overcrowd the skillet when cooking chicken or vegetables—too much liquid will steam instead of sear.

4. Reserve pasta water. It helps emulsify and thin the pesto, making it cling better to the pasta and chicken.

5. Serve immediately. The dish tastes best freshly combined, while the pesto is bright and the pasta still has bounce.