Description
Pesto Chicken Tortellini and Veggies is a quick, colorful, and flavor-packed dinner that combines tender cheese tortellini, juicy pesto-coated chicken, and fresh sautéed vegetables. Perfect for busy weeknights, this one-pan meal comes together in under 30 minutes and delivers big on taste. Keywords: pesto chicken tortellini, quick pasta dinner, tortellini with vegetables, one-pan pesto pasta
Ingredients
Units
Scale
- 1 lb cheese tortellini (refrigerated or frozen)
- 1 lb boneless skinless chicken breast, diced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/3 cup basil pesto (store-bought or homemade)
- 2 tbsp grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Cook tortellini according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt and pepper, and sauté until cooked through, about 6–8 minutes.
- Add chopped zucchini and bell pepper to the skillet and cook for 3–4 minutes, until just tender.
- Stir in cherry tomatoes and cook 1 minute more.
- Reduce heat to low. Add cooked tortellini and pesto to the skillet, tossing to coat everything evenly.
- Sprinkle with Parmesan and garnish with basil before serving.
Notes
- For a vegetarian version, skip the chicken and add more vegetables like mushrooms or spinach.
- Use sun-dried tomato pesto for a richer, deeper flavor twist.
- Great for meal prep—reheats well for lunch the next day.
Nutrition
- Calories: 510
- Sugar: 4g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
