Pesto Chicken Tortellini And Veggies Recipe

There's nothing quite like the vibrant aroma of basil and garlic filling your kitchen as a creamy sauce bubbles on the stove. Pesto Chicken Tortellini and Veggies is one of those recipes that feels like a restaurant-quality meal but comes together with ease right in your own home.

I first whipped up this dish on a busy weeknight when I was determined to use up some leftover rotisserie chicken and a package of tortellini hiding in the fridge. What began as a simple experiment has now become one of our family’s most requested dinners, and for good reason.

Let’s dive right in and see what makes this recipe a weeknight superstar.

Why You'll Love This Pesto Chicken Tortellini And Veggies

Get ready to fall in love with your new favorite comfort food. This Pesto Chicken Tortellini and Veggies dish is more than just delicious—it’s a life-saver for busy households.

First, you’ll be amazed at how quickly this meal comes together. Even on the busiest evenings, you can have dinner on the table in under 30 minutes, making it perfect for weeknights when time is at a premium.

It’s also wonderfully budget-friendly. With simple, store-bought ingredients like refrigerated tortellini and rotisserie chicken, you can serve a hearty, satisfying meal for the whole family without breaking the bank.

The versatility of this recipe is another major win. You can easily customize the veggies based on what you have on hand, whether it's fresh zucchini, bell peppers, or baby spinach. Plus, it’s a great way to sneak in extra veggies for picky eaters.

And let’s not forget how absolutely delicious it is. The creamy pesto sauce clings to every bite of tortellini and chicken, while the vibrant vegetables add color, texture, and freshness to each mouthful.

Now that your taste buds are tingling, let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The magic of Pesto Chicken Tortellini and Veggies lies in its perfectly balanced ingredients. Each component plays a crucial role in delivering big flavor with minimal effort.

The tortellini is the heart of this dish. I recommend using refrigerated cheese tortellini for the best texture and quickest cook time. You can find these in the deli section of most grocery stores. The cheese filling adds a creamy, rich bite that pairs beautifully with the pesto sauce.

For the chicken, rotisserie is my secret weapon. It’s already cooked and full of flavor, saving you valuable prep time. Simply shred or chop it into bite-sized pieces. If you prefer, you can also use grilled or sautéed chicken breast for a slightly different flavor profile.

The pesto sauce is what ties everything together. Store-bought pesto works perfectly here and keeps things simple, but if you have homemade pesto on hand, even better. The bright, herby notes of basil and garlic in the pesto elevate the entire dish.

The vegetables add freshness, color, and nutrition. I love using a combination of cherry tomatoes, zucchini, and baby spinach. The tomatoes burst with sweet juiciness, while the zucchini adds a tender bite, and the spinach wilts into the sauce, blending seamlessly.

You’ll also need a splash of heavy cream to create that luscious, silky sauce that coats every bite. The cream mellows the boldness of the pesto and brings the entire dish together into a comforting, cohesive meal.

For equipment, you’ll need a large skillet, a pot for boiling the tortellini, and a sharp knife for chopping your veggies and chicken.

How To Make This Pesto Chicken Tortellini And Veggies

Making this dish is as simple as it is satisfying. Let me walk you through each step.

Start by bringing a large pot of salted water to a boil. Once it’s ready, cook the tortellini according to package instructions, usually about 3-5 minutes. Be careful not to overcook; you want them tender but still holding their shape. Drain and set aside.

While the tortellini cooks, heat a large skillet over medium heat and add a drizzle of olive oil. Toss in your chopped zucchini and sauté for 3-4 minutes until it starts to soften. Stir occasionally to prevent sticking and allow the zucchini to develop a slight golden color.

Next, add the halved cherry tomatoes to the skillet. Let them cook for another 2-3 minutes, just until they start to soften and release their juices, adding a subtle sweetness to the sauce.

Stir in the shredded rotisserie chicken and give everything a good mix. The chicken will warm through quickly, soaking up the flavorful juices from the sautéed vegetables.

Now it’s time to create that creamy pesto sauce. Lower the heat slightly and pour in the heavy cream, followed by the pesto. Stir gently to combine, allowing the sauce to warm and thicken slightly. You should see the cream turn a beautiful pale green as it blends with the pesto.

Finally, add the cooked tortellini and baby spinach to the skillet. Toss everything together until the spinach wilts and the tortellini is evenly coated with the sauce. Taste and adjust seasoning with salt and pepper if needed.

In just about 25-30 minutes, you’ll have a vibrant, creamy, and satisfying meal ready to serve.

Storage Options

This dish stores wonderfully, making it perfect for meal prep or leftovers.

For refrigeration, allow the tortellini to cool completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days. Be sure to reheat gently to maintain the creamy texture of the sauce.

If you want to freeze it, I recommend freezing before adding the spinach, as it can become watery upon thawing. Store the cooled pasta in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, place the desired portion in a skillet over low heat, adding a splash of cream or milk to loosen the sauce as it warms. Stir gently until heated through to preserve the creamy consistency.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your preferences and pantry staples.

If you're not a fan of chicken, try swapping it out for cooked Italian sausage or even shrimp for a seafood twist. Both pair wonderfully with the creamy pesto sauce and tortellini.

For a vegetarian version, simply omit the meat altogether and double up on the vegetables. Mushrooms, bell peppers, and asparagus are fantastic additions that bring both texture and flavor.

You can easily lighten up the sauce by using half-and-half or even whole milk instead of heavy cream. While the sauce may be slightly thinner, it will still carry plenty of flavor from the pesto.

If you're short on tortellini, regular pasta like penne or farfalle can be used in a pinch. The sauce is versatile enough to complement a variety of pasta shapes.

Don’t hesitate to experiment with different pesto flavors, too. Sun-dried tomato pesto or even arugula-based pesto can offer a fun twist on the classic basil version.

The beauty of this recipe lies in its flexibility. Don’t be afraid to get creative and make it your own!

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