Pesto Chicken Tortellini And Veggies Recipe
This delicious Pesto Chicken Tortellini and Veggies Recipe is a quick and wholesome one-pan meal, combining tender chicken, cheese-filled tortellini, fresh vegetables, and rich pesto sauce. Perfect for a busy weeknight dinner, it’s packed with flavor and nutrients while staying easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Pasta
- Method: Sautéing, Boiling
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
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2 cups cooked cheese tortellini
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1 lb boneless, skinless chicken breast, cubed
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1 tbsp olive oil
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1 cup cherry tomatoes, halved
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1 cup zucchini, sliced
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1/2 cup red bell pepper, sliced
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1/2 cup basil pesto
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Salt and pepper to taste
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Optional: grated Parmesan for garnish
Instructions
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Cook the tortellini according to package instructions. Drain and set aside.
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Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through.
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Add zucchini, red bell pepper, and cherry tomatoes. Cook for 4–5 minutes until veggies are tender.
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Stir in the cooked tortellini and pesto. Toss everything until evenly coated and heated through.
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Serve hot, garnished with Parmesan if desired.
Notes
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You can substitute grilled chicken or rotisserie chicken for quicker prep.
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Add spinach or mushrooms for more veggie variety.
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Use whole wheat or spinach tortellini for added nutrition.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 4g
- Sodium: 620mg