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Pesto Chicken Tortellini garnished with fresh vegetables

Pesto Chicken Tortellini and Veggies

A quick and vibrant dish combining tender chicken, cheesy tortellini, and colorful vegetables, all tossed in fresh basil pesto for a delightful weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Tortellini
  • 12 ounces cheese tortellini Use fresh or frozen for best texture.
For the Chicken
  • 1 pound chicken breast Cut into bite-sized pieces.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon black pepper For seasoning.
For the Vegetables
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 1 cup bell pepper Chopped.
  • 1 cup cherry tomatoes Halved.
  • 1 medium zucchini Chopped.
For the Sauce
  • 1 cup basil pesto Store-bought or homemade.
  • 1 splash heavy cream Optional for a creamier sauce.
  • 1 tablespoon olive oil For cooking.
  • 1 tablespoon lemon juice Optional for brightness.
  • 1/2 cup Parmesan cheese Grated, for garnish.

Method
 

Preparation
  1. Cook the tortellini according to package directions, drain, and set aside.
  2. Cut chicken into bite-size pieces and season with salt and pepper.
Cooking
  1. Heat a little oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
  2. In the same skillet, add a bit more oil if needed. Sauté chopped onion and minced garlic until soft and fragrant, about 2 minutes.
  3. Add chopped veggies and cook until just tender, about 4 to 5 minutes.
  4. Return the chicken to the skillet. Add the cooked tortellini and pesto. Toss gently to coat. Stir in cream or cream cheese if desired, and warm through.
  5. Taste and adjust salt, pepper, or more pesto as needed. Garnish with extra basil or Parmesan cheese.

Notes

Serve with a side salad or warm bread. For a vegetarian option, omit chicken and add more veggies.