There's something irresistible about the combination of creamy pesto, tender chicken, pillowy tortellini, and crisp-tender vegetables all nestled together in one skillet. This Pesto Chicken Tortellini and Veggies recipe is the kind of meal that fills your kitchen with mouthwatering aromas and leaves your family eagerly gathering around the dinner table.

I created this dish during a week when I desperately needed a quick and satisfying dinner that didn’t come out of a box. It’s now one of our regulars—easy enough for a weeknight, but tasty enough to serve to guests. The best part? It all comes together in just one pan with minimal prep, making cleanup a breeze.

Let’s dive into what makes this recipe such a winner.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall in love with your new go-to skillet dinner. This Pesto Chicken Tortellini and Veggies recipe checks all the right boxes for busy weeknights.

First and foremost, it’s incredibly fast and easy. The use of refrigerated tortellini means there’s no need to wait for pasta to boil separately, and the chicken cooks up in minutes. You can have dinner on the table in under 30 minutes without breaking a sweat.

It’s also wonderfully family-friendly. Kids adore the cheesy tortellini, while adults appreciate the fresh flavor of basil pesto and the light crunch of sautéed vegetables. It’s the rare dish that pleases every palate at the table.

On top of that, this recipe is budget-conscious. You don’t need any fancy ingredients—just a few staples like chicken, tortellini, and your favorite jar of pesto. It’s a great way to stretch your grocery dollars without sacrificing flavor.

Lastly, it’s incredibly versatile. You can mix and match the vegetables based on what you have in the fridge—zucchini, cherry tomatoes, spinach, bell peppers—they all work beautifully here. It’s a fantastic clean-out-the-fridge kind of meal.

Now, let’s take a closer look at the ingredients that bring it all together.

Ingredients Notes

This recipe is proof that a few well-chosen ingredients can create a stunning, flavor-packed meal. Each component brings something special to the table, contributing to the perfect balance of textures and tastes.

Chicken breast is the protein of choice here. It’s lean, cooks quickly, and pairs wonderfully with the bright flavor of pesto. For added juiciness, I always cut the chicken into bite-sized pieces and sear them just until golden, so they stay tender without drying out.

Refrigerated cheese tortellini is the real time-saver in this dish. It cooks up fast and adds a rich, cheesy element that’s hard to resist. I prefer the kind found in the deli section of the grocery store—just a few minutes in boiling water and it’s ready to go.

Basil pesto is the flavor powerhouse. Whether you use store-bought or homemade, this sauce adds richness, a bit of garlicky zing, and that unmistakable herby depth that makes everything taste better. I love using a pesto that has pine nuts and Parmesan for the best flavor.

Vegetables like zucchini and cherry tomatoes give the dish color, freshness, and a little crunch. The zucchini softens just enough to blend in with the pasta, while the tomatoes burst with juicy sweetness as they cook down. You can swap in broccoli, asparagus, or spinach depending on what you have on hand.

A good nonstick or stainless steel skillet with high sides is ideal for this recipe. You’ll want something large enough to handle the chicken, tortellini, and veggies all in one go without overcrowding. A lid also helps if you’re trying to soften firmer veggies like broccoli.

How To Make This Pesto Chicken Tortellini and Veggies

Making this dish is as easy as it gets, but the results are anything but basic. Let me walk you through each step so you can get it just right.

Start by bringing a large pot of salted water to a boil. Drop in your refrigerated tortellini and cook according to the package instructions—usually about 3-5 minutes. Drain and set aside, tossing lightly with olive oil to prevent sticking while you work on the rest of the dish.

Meanwhile, heat a large skillet over medium-high heat and add a splash of olive oil. Add your diced chicken breast, seasoning it with a bit of salt and pepper. Let it sear without moving it for a few minutes to get a nice golden crust. Stir and cook until no longer pink, then remove it from the pan and set it aside.

In the same skillet, add a little more oil if needed and toss in your chopped zucchini and cherry tomatoes. Sauté for 3-4 minutes until the zucchini is tender-crisp and the tomatoes start to blister and release their juices. The flavor that develops at this stage gives the dish its signature summery freshness.

Return the cooked chicken and tortellini to the skillet with the veggies. Reduce the heat to medium-low and spoon in your basil pesto. Start with a few tablespoons and stir gently until everything is coated. You can always add more pesto depending on your taste and how saucy you want it.

Let everything warm together for a few minutes, stirring gently to combine. The cheese from the tortellini will melt slightly, the pesto will coat every bite, and the tomatoes will add little bursts of juice. Dinner is officially ready.

From start to finish, the whole process takes about 25–30 minutes. It’s one of those rare meals that delivers comfort and freshness in equal measure.

Storage Options

If you find yourself with leftovers, don’t worry—this dish stores beautifully. Allow everything to cool completely before transferring to an airtight container. You can keep it in the refrigerator for up to three days.

For longer storage, portion the cooled tortellini into freezer-safe containers or bags. Freeze for up to two months, though keep in mind that the texture of the veggies may soften a bit upon reheating.

To reheat, you can microwave individual portions in 30-second intervals, stirring in between until heated through. For best texture, however, I prefer reheating on the stovetop over medium heat with a splash of water or chicken broth to loosen the sauce and prevent sticking.

Leftovers make an excellent next-day lunch or dinner, and the flavors only deepen as they sit.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on what you have and what your family enjoys.

If you prefer a different protein, swap the chicken for cooked shrimp, turkey, or even rotisserie chicken for an extra quick version. You could also use plant-based meat alternatives or chickpeas for a vegetarian spin.

When it comes to pasta, feel free to use spinach or mushroom-filled tortellini for a fun twist. If you can’t find tortellini, small pasta like penne or orecchiette can work—just cook it separately and proceed with the rest of the recipe as written.

Don’t be afraid to mix up the vegetables. Bell peppers, mushrooms, spinach, kale, or even peas can be delicious additions. This recipe is very forgiving, and the pesto ties everything together beautifully no matter what mix-ins you choose.

If you're looking for a lighter version, try using a dairy-free pesto or swap some of the tortellini for zucchini noodles. You’ll still get the same great flavor with fewer carbs.

Feel free to play with the cheese element as well. A sprinkle of grated Parmesan on top right before serving adds a salty-savory finish that really elevates the dish.

No matter how you customize it, this Pesto Chicken Tortellini and Veggies recipe is a reliable, delicious option for nights when you want something comforting, colorful, and full of flavor—with minimal effort. Give it a try and make it your own!