Pesto Chicken Tortellini And Veggies Recipe

There’s something magical about the first bite of this Pesto Chicken Tortellini and Veggies – the rich, herby pesto coating pillowy cheese tortellini, tender chunks of chicken, and vibrant sautéed vegetables. It’s a colorful, satisfying meal that tastes like it came from your favorite Italian café, but it all comes together in under 30 minutes.

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I first whipped this up on a whim after finding a half-used jar of pesto and a lonely pack of refrigerated tortellini in my fridge. Toss in a few veggies and some cooked chicken from last night’s dinner, and just like that, a new family favorite was born. It’s now a go-to in our house, especially on busy weeknights when everyone’s hungry and time is short.

Let’s dive into what makes this dish so irresistible.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall in love with a dinner that checks all the boxes: quick, flavorful, and packed with color and texture.

First, it’s incredibly fast to make. Thanks to pre-cooked chicken and store-bought tortellini, this dish can be on the table in less than half an hour – perfect for when you’re racing against the clock but still want something satisfying.

It’s also wonderfully easy. With just a handful of ingredients and one pan for most of the cooking, cleanup is a breeze. You don’t need any fancy techniques, just a bit of sautéing and stirring.

This recipe is also kind to your grocery budget. Using staples like frozen or seasonal veggies and pantry pesto helps keep the cost low without sacrificing flavor.

And let’s not forget how flexible it is. You can swap the veggies based on what’s in your fridge, use rotisserie chicken, or even try a plant-based version. It’s the kind of recipe that works with you, not against you.

Now that you’re hooked, let’s take a closer look at the ingredients that bring this dish to life.

Ingredients Notes

The beauty of this Pesto Chicken Tortellini and Veggies recipe is in its simplicity. Each ingredient serves a purpose, building layers of flavor and texture that come together in one comforting, satisfying bite.

Tortellini is the hearty base of this dish. I like to use refrigerated cheese tortellini for its quick cook time and rich, creamy filling. It absorbs the pesto beautifully and gives every bite a satisfying chew. If you prefer meat-filled tortellini or even a spinach version, those will work just as well.

Cooked chicken makes this a protein-packed meal. Leftover grilled or roasted chicken works perfectly, but I often use a store-bought rotisserie chicken for ease. Just be sure to shred or chop it into bite-sized pieces so it warms quickly and evenly when added to the pan.

Pesto is the real flavor star here. Whether you use store-bought or homemade, opt for a good-quality pesto with bold basil and garlic flavor. A few spoonfuls go a long way, coating everything in a glossy, aromatic sauce that ties the whole dish together.

Vegetables add color, crunch, and freshness. I usually reach for cherry tomatoes, zucchini, and baby spinach, but feel free to use what’s in season or what you have on hand. Bell peppers, mushrooms, or even asparagus tips would all be delicious here.

You’ll also need a large skillet or sauté pan to bring everything together. A non-stick surface helps prevent sticking when adding the tortellini and vegetables, and a lid can help steam heartier veggies if needed.

How To Make This Pesto Chicken Tortellini and Veggies

Making this dish is as easy as it gets, but the results feel gourmet. Here’s how to pull it all together in just a few simple steps.

Start by cooking the tortellini according to the package directions. Be sure to salt the water generously to enhance the flavor of the pasta. Once cooked, drain and set aside, reserving a bit of pasta water in case you want to loosen the sauce later.

While the tortellini cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add chopped zucchini and halved cherry tomatoes, sautéing until tender but still vibrant – about 4 to 5 minutes. The tomatoes should soften and begin to burst, releasing a sweet juiciness that blends beautifully with the pesto.

Next, stir in the cooked chicken, allowing it to heat through with the vegetables. If your chicken was refrigerated, give it a few extra minutes so it’s warmed all the way through before continuing.

Now it’s time for the magic. Add your cooked tortellini to the skillet along with a few generous spoonfuls of pesto. Stir everything gently to coat each piece in the herby sauce. If the mixture seems too thick, add a splash of that reserved pasta water to help loosen it up and make the sauce glossy and smooth.

Finally, toss in a handful of baby spinach. The residual heat will wilt it in just a minute or two, adding a pop of green and a bit of extra nutrition. Taste and adjust with salt, pepper, or an extra spoonful of pesto if needed.

From start to finish, this dish takes just about 25 minutes. The result is a colorful, flavor-packed meal that’s cozy enough for a quiet night in and impressive enough for company.

Storage Options

Got leftovers? This dish stores beautifully and tastes just as good the next day.

Store any extra tortellini and veggies in an airtight container in the refrigerator for up to 3 days. The pesto might thicken slightly as it chills, but it will loosen up again when reheated.

For longer storage, you can freeze individual portions in freezer-safe containers. Just be sure the chicken and vegetables are cooled completely before freezing. It will keep well for up to 2 months.

To reheat, pop it in the microwave with a splash of water or chicken broth to revive the sauce. You can also warm it in a skillet over medium-low heat, stirring gently until heated through. Add a fresh spoonful of pesto before serving to boost the flavor.

Variations and Substitutions

One of my favorite things about this recipe is how flexible it is. You can switch things up depending on your preferences or what’s available in your kitchen.

Want to make it vegetarian? Skip the chicken and bulk up the veggies – mushrooms, broccoli, or even roasted cauliflower would be great stand-ins. You could also toss in a can of drained chickpeas for added protein.

Try using a different type of pasta if you don’t have tortellini. While stuffed pasta adds a special touch, penne or rotini will also soak up the pesto beautifully. Just cook it al dente so it holds its shape when tossed with the sauce.

If you’re dairy-free, look for vegan pesto and dairy-free tortellini. These are more available than ever and can be just as delicious with a few tweaks to the cooking time.

Don’t love zucchini? Swap it for bell peppers, green beans, or whatever veggie your family prefers. The goal is to add a mix of color and crunch to complement the creamy pasta and pesto.

Finally, spice lovers can add a pinch of red pepper flakes or a few spoonfuls of sun-dried tomatoes to bring some heat and extra depth to the dish.

No matter how you tweak it, this Pesto Chicken Tortellini and Veggies recipe is designed to be as adaptable as it is delicious. So don’t be afraid to experiment – you just might stumble upon your own new family favorite.

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