Pesto Chicken Tortellini and Veggies might just be my rainy day lifesaver.
You know those wild nights when deadlines blow up, kids holler for snacks, and your brain is just…well, slightly fried?
That’s when I whip up this little gem. It’s fast, it’s hearty, and it never makes me feel like I phoned it in. Plus, the leftovers (if you’re lucky enough to snag any) taste like a five-star restaurant the next day.
Pesto Chicken Tortellini Recipe Overview
Alright, here’s the lowdown on savory Pesto Chicken Tortellini and Veggies. This isn’t one of those mysterious, complicated dinners. It’s simple, punchy, and honest-to-goodness fast. You take cheese-filled tortellini (the kind hiding out in your fridge), cooked chicken (even rotisserie, let’s not be picky), some vibrant veggies, and a nice big scoop of herby pesto. The result? Boom—one of those dinners everyone actually eats.
Let’s be real for a sec. I mean, my cousin—world’s pickiest eater—asked for seconds. The pesto coats every single tortellini just right, and the crunchy veggies add the perfect contrast. Honestly, it’s a dinner-for-people-who-don’t-want-to-cook, but it tastes like you tried.
“I’ve tried doing complicated pasta dishes, but this Pesto Chicken Tortellini and Veggies is the only one my family begs to have again. A weeknight hero, for real!”
Ingredients for Pesto Chicken Tortellini
Grab these and keep life simple. No hunting for fancy stuff:
- 1 pound cheese tortellini (refrigerated or frozen, whatever’s handy)
- 2 cups cooked chicken (leftovers or store-bought rotisserie works dreams)
- 1 cup pesto (store-bought keeps things quick, homemade if you’re wild)
- 1 red bell pepper, sliced thin
- 1 zucchini, half-moon slices
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated parmesan
- Salt and pepper, just to taste
- Olive oil, splashed here and there
Don’t stress if you’re missing one veggie. Swap, toss, sub as needed. Nobody’s peering over your shoulder!
How to Make Pesto Chicken Tortellini with Veggies
Honestly, you could have this ready in less time than it takes a pizza guy to knock. First, boil up the tortellini. They cook so fast—don’t wander off! Sauté your bell pepper and zucchini in a hot pan with a little oil until just soft. Dump the chicken in to heat it up (I mean, it’s already cooked anyway). Drain that tortellini, then throw everything (yep, pasta, chicken, veggies) right back in the pot or into the skillet. Stir in your pesto and cherry tomatoes. Toss, toss…and one more toss for good measure!
Finish with a crazy hailstorm of grated parmesan, and a frantic grinding of pepper. Yes, you’ll want to sneak a bite right out of the pan, but try to resist. Or maybe don’t—kitchen rules are more like guidelines, honestly. Serve it right away while it’s impossibly hot and cheesy.
Great Dishes to Serve on the Side
Okay, if you wanna really jazz up dinner (and not spend an extra hour):
- Garlic bread goes unbelievably well, and yep, I sometimes grab the pre-made stuff.
- Throw together a mixed green salad with lemony vinaigrette (or, uh, whatever dressing’s not expired).
- Chill a glass of sparkling water or…wine for the grown-ups. You deserve it.
- A handful of salted nuts for munching while you wait (which, honestly, isn’t long).
These sides turn it into a real knock-your-socks-off meal.
Additional Chicken Tortellini Variations
Want to shake things up a bit? I mean, who doesn’t get bored now and then? Here’s what I do: swap in sun-dried tomatoes and spinach for a Mediterranean vibe, or go full fall with roasted butternut squash and sage pesto. Shrimp instead of chicken works if you’re feeling fancy, and trust me, leftover steak tossed in gives New Year’s Eve energy to a weeknight dinner.
I even went rogue once and added artichoke hearts and kalamata olives—not a crumb left. That’s half the fun; you make it your own every time, without getting stuck in a rut. Remember, pasta is forgiving. Chicken tortellini is even more forgiving.
Common Questions
Do I have to use chicken?
Not at all! Skip it if you like, or toss in shrimp, sausage, even cooked tofu.
Can I make it ahead?
Sure. It keeps nicely for a couple days in the fridge. When reheating, add a tiny splash of water or broth so things don’t stick.
What’s the best pesto to use?
Any pesto you enjoy. I usually snag the refrigerated one by the cheese section, but the jarred stuff is fine too.
Can you freeze Pesto Chicken Tortellini and Veggies?
I wouldn’t—it gets a little weird after thawing, in my experience.
Do kids actually eat the veggies in this?
Mine do! I chop ‘em small and sometimes add extra cheese on top if they’re feeling dramatic.
The Easiest, Tastiest Way to Win Dinner
So there you go—savory, filling, and honestly stupid-easy Pesto Chicken Tortellini and Veggies. You throw it together on a whim and somehow everyone gobbles it up. Side note—don’t be shocked if someone licks the plate. If you want more ideas, check out this fun round-up of easy weeknight pasta recipes for even more “what, you cooked this?” inspiration. Give it a go, and let me know if you invent a wild new twist. I’m all ears, friend!
Pesto Chicken Tortellini and Veggies
Ingredients
Equipment
Method
- In a large skillet, heat 2 tablespoons olive oil on medium heat.
- Add sliced chicken (seasoned with salt) and 1/4 cup chopped sun-dried tomatoes. Cook for 5–10 minutes, turning occasionally, until chicken is fully cooked.
- Remove chicken and tomatoes from skillet, leaving oil behind.
- Add asparagus to the skillet, season with salt, and cook for 5–10 minutes until tender. Remove asparagus to a serving plate.
- Cook tortellini according to package directions. Drain.
- Return chicken to skillet and add basil pesto. Stir to coat and reheat for 1–2 minutes on low-medium heat. Remove from heat.
- Add cooked tortellini and halved cherry tomatoes to the skillet. Stir everything to combine. Add more pesto and salt if needed.
- Transfer chicken, tomatoes, and tortellini to the serving plate with asparagus. Serve warm.
