There's something irresistibly comforting about the aroma of pesto wafting through your kitchen, mingling with the savory scent of golden chicken and the sweetness of sautéed vegetables. This Pesto Chicken Tortellini and Veggies recipe is the kind of dish that feels fancy enough for guests, but easy enough for a Tuesday night.

I created this recipe during a hectic week when I needed something quick, filling, and family-approved. It was born out of fridge rummaging and a craving for something fresh and herby—and now it’s one of our most loved meals. With cheesy tortellini, vibrant vegetables, and a creamy pesto sauce, it checks all the boxes.

Let’s dive into why this meal should be your new go-to dinner.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall head over heels for this flavor-packed pasta dish. It's colorful, crave-worthy, and seriously easy to throw together.

First and foremost, it’s a complete meal in one pan—protein, carbs, and veggies all mingling in a luscious sauce. There’s no need to make sides or worry about anything else. Dinner is done in one swoop, which makes cleanup a breeze.

Another huge plus: it’s lightning fast. You can go from ingredients to a plated dinner in under 30 minutes, which is exactly what we need on those evenings when time feels like it’s slipping away.

It’s also very adaptable. Not a fan of broccoli? Swap it for zucchini or spinach. Want to make it vegetarian? Leave out the chicken and double the veggies. The base is strong enough to welcome substitutions without losing its appeal.

And let’s not forget the flavor. The creamy pesto sauce clings to the cheese-filled tortellini and juicy chicken bites, creating bite after bite of rich, garlicky goodness that’s impossible to resist.

If you're looking for a weeknight dinner that feels a little special without any of the stress, this one’s for you.

Ingredients Notes

The beauty of this Pesto Chicken Tortellini and Veggies recipe is in its balance—each ingredient complements the others, creating a well-rounded, deeply satisfying meal.

Cheese tortellini is the star of the show. These little pasta pockets are loaded with creamy ricotta or a blend of cheeses, which makes the dish rich without needing a heavy sauce. I recommend using refrigerated tortellini for the best texture and flavor, but frozen works too—just add a minute or two to the cooking time.

For the protein, I stick with boneless, skinless chicken breasts, cut into bite-sized chunks. They cook quickly and stay juicy when seared properly. If you prefer darker meat, chicken thighs work beautifully here and bring even more flavor to the table.

Pesto is the flavor backbone of the dish. You can use store-bought pesto for ease—just make sure it’s a good quality one made with fresh basil, olive oil, pine nuts, and Parmesan. If you have homemade pesto on hand, that’s even better. You’ll need about half a cup for that bold, herby punch.

Vegetables bring brightness and texture. I usually reach for broccoli florets and cherry tomatoes. The broccoli adds a slight crunch while the tomatoes burst with juicy sweetness that contrasts the richness of the sauce. Don’t skip this part—it keeps the dish balanced.

Lastly, I finish the sauce with a splash of heavy cream. This rounds out the pesto and makes it cling beautifully to the tortellini and chicken. If you want a lighter version, you can use half-and-half, though it won’t be quite as silky.

A large skillet or sauté pan is key here to hold all the components comfortably. You’ll also need a pot to boil the tortellini separately before combining everything.

How To Make This Pesto Chicken Tortellini and Veggies

Bringing this delicious dish together is a breeze, and it’s one of those recipes that rewards you with big flavor for minimal effort.

Start by bringing a large pot of salted water to a boil. While the water heats, cut your chicken into small chunks and season them with salt and pepper. You want them uniform in size so they cook evenly.

In a large skillet, heat a bit of olive oil over medium-high heat. Once hot, add the chicken pieces in a single layer and let them sear without moving for a few minutes. You’re aiming for golden, slightly crispy edges. Flip and cook through—this takes about 6–7 minutes total. Remove the chicken and set it aside.

Drop the tortellini into the boiling water and cook according to package instructions—usually just a few minutes. Drain and set aside once they’re floating and tender.

Back in the skillet, add a splash more oil if needed, and toss in your broccoli florets. Sauté them until just tender, about 4–5 minutes. Add the halved cherry tomatoes next and cook until they begin to soften and burst slightly, about 2 minutes more.

Return the cooked chicken to the pan, followed by the tortellini. Pour in the pesto and cream, then gently stir to coat everything. Simmer for a few minutes until everything is heated through and the sauce is glossy and thick enough to cling.

From start to finish, this dish takes about 25–30 minutes. It’s quick, comforting, and deeply satisfying—ideal for when you want something hearty without a long cooking commitment.

Storage Options

This dish stores surprisingly well, making it a great option for meal prep or next-day lunches.

To refrigerate, allow the dish to cool completely, then transfer it to an airtight container. It will stay fresh in the fridge for up to 4 days. The sauce may thicken slightly, but it reheats beautifully.

You can also freeze it, though the tortellini may soften slightly upon thawing. Freeze in individual portions in airtight containers or freezer bags. For best results, consume within 2 months.

When reheating, add a splash of milk or cream to revive the sauce. You can reheat it in the microwave for 1–2 minutes or warm it on the stovetop over medium heat, stirring gently.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have in the kitchen or your family’s preferences.

If you’re vegetarian or just trying to cut back on meat, skip the chicken entirely. Instead, double up on the veggies and maybe add some white beans or chickpeas for extra protein and texture.

Swap out the vegetables depending on the season or your taste. Zucchini, bell peppers, spinach, or even asparagus would all be great additions. Just sauté them until crisp-tender so they hold up in the sauce.

For a dairy-free version, use a dairy-free pesto and skip the cream. You can thin the pesto with a little reserved pasta water or a splash of non-dairy milk like oat or almond.

Want to make it spicy? Add a pinch of red pepper flakes when cooking the chicken. It adds a nice little kick without overpowering the pesto.

If you're cooking for kids or picky eaters, you can reduce the amount of vegetables or chop them smaller to blend in. The creamy, cheesy pasta tends to win them over every time.

This recipe is endlessly customizable, so don’t be afraid to play around. Once you’ve got the basic method down, it’s easy to tailor it to your needs, your pantry, or your mood.