There's something undeniably comforting about a big skillet of Pesto Chicken Tortellini and Veggies bubbling away on the stove. With juicy chicken, pillowy cheese tortellini, and a rainbow of sautéed vegetables tossed in aromatic basil pesto, this dish brings together the best of both freshness and comfort in every bite.

I first whipped this up on a summer night when I was trying to use what I had in the fridge—and it turned out to be such a hit that it's become a weekly staple. It's quick enough for busy weeknights, hearty enough to satisfy, and the best part? It all comes together in one pan.

Whether you're looking for a cozy dinner, a crowd-pleaser, or a clever way to get more veggies on the table, this dish is going to be your new go-to.

Why You'll Love This Pesto Chicken Tortellini and Veggies

Get ready to fall head over heels for this one-skillet wonder. Pesto Chicken Tortellini and Veggies isn’t just easy to make—it’s packed with flavor, satisfying, and customizable for any season or preference.

First, let’s talk about how fast and easy this recipe is. You’ll only need around 30 minutes from start to finish, and most of that time is hands-off. That makes it perfect for weeknights when you want something delicious but don’t want to spend hours in the kitchen.

This dish is also incredibly family-friendly. Kids love the cheesy tortellini and tender chunks of chicken, while adults appreciate the bright, herby punch of pesto and the freshness of sautéed vegetables.

Looking for a budget-friendly dinner idea? This meal checks that box too. You can use frozen tortellini, store-bought pesto, and whatever veggies are in your fridge or on sale at the store. It’s a flexible, affordable way to feed a crowd.

And finally, it's a recipe that embraces versatility. Swap out the chicken for sausage or shrimp, use any variety of veggies you like, or go vegetarian with a few easy tweaks. It’s a base you can build on again and again.

Ingredients Notes

The secret to this delicious skillet meal lies in the balance of its simple, quality ingredients. With just a few pantry staples and fresh additions, you’ll create a dish that tastes like it came from a restaurant.

Cheese tortellini is the hearty star of the show. I prefer using refrigerated tortellini for the best texture, but frozen works just as well with a minute or two added to the cooking time. The pockets of cheese add a creamy bite that complements the pesto perfectly.

Boneless, skinless chicken breasts provide the lean protein here. Cut them into small chunks for fast, even cooking. If you want extra flavor, chicken thighs are also a great option—they stay tender and juicy and add a little richness to the final dish.

Pesto ties everything together with its bold, herby flavor. Store-bought works just fine for speed and convenience (I love using a refrigerated basil pesto from the deli section), but if you’ve got homemade pesto on hand, it’ll elevate the dish even more.

Fresh vegetables are what make this meal feel vibrant and wholesome. I like a mix of zucchini, cherry tomatoes, and red bell peppers for color and variety, but feel free to use broccoli, mushrooms, or whatever’s in season. Just aim for a good mix of textures and colors.

You’ll also want a large skillet or sauté pan with a lid, since everything finishes in the same pan. A nonstick or enamel-coated pan helps prevent sticking as the tortellini simmers and soaks up all those flavors.

How To Make This Pesto Chicken Tortellini and Veggies

Making this recipe is straightforward and satisfying. You’ll cook the chicken first, then the veggies, and finally simmer everything together with the pesto and tortellini until perfectly tender and flavorful.

Start by heating a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Sear them for 4-5 minutes, stirring occasionally, until they’re golden on the outside and cooked through. Remove them from the skillet and set aside.

In the same skillet, drizzle in a little more oil if needed, then toss in your veggies—starting with those that take the longest to cook. For example, bell peppers and zucchini go in first, followed by halved cherry tomatoes near the end. Sauté everything for 5-6 minutes until the veggies are just tender and slightly caramelized.

Next, return the chicken to the pan and add your uncooked tortellini directly in with the veggies and chicken. Pour in about ½ cup of water or low-sodium chicken broth, then cover the skillet with a lid. Let everything steam for about 5-6 minutes, just until the tortellini is plump and fully cooked.

Once the tortellini is done, remove the lid and stir in the pesto. You want everything lightly coated, not swimming, so start with about ½ cup and add more to taste. Stir gently to combine and let it all cook together for another 2 minutes, just to warm the pesto and marry the flavors.

The whole dish comes together in under 30 minutes. You’ll be left with a hearty, saucy, veggie-packed dinner that’s as beautiful to look at as it is to eat.

Storage Options

This dish stores surprisingly well, making it great for leftovers or meal prep. Let any extra portions cool completely before transferring them to an airtight container.

You can keep leftovers in the fridge for up to 4 days. The tortellini may absorb some of the sauce as it sits, so add a splash of broth or water when reheating to loosen things up.

If you want to freeze this dish, it’s best to do so before adding the pesto—the sauce can separate once frozen. Freeze in individual portions and thaw overnight in the fridge before reheating on the stove or microwave.

To reheat, microwave on medium power in 1-minute bursts, stirring in between. On the stovetop, warm over low heat with a splash of water or broth to revive the sauce.

Variations and Substitutions

One of my favorite things about this recipe is how adaptable it is. You can tweak it based on what you have or what you’re craving.

If you want a vegetarian version, simply skip the chicken and load up on extra veggies like mushrooms, broccoli, or even spinach. You could also add white beans for a protein boost.

Looking for a lower-carb alternative? Try swapping the tortellini for zucchini noodles or cauliflower gnocchi. You’ll still get the same satisfying textures with fewer carbs.

Switch up the protein by using shrimp or Italian sausage instead of chicken. Shrimp cooks quickly and pairs wonderfully with pesto, while sausage adds a rich, savory note to the dish.

For a creamy twist, stir in a couple of tablespoons of cream cheese or heavy cream along with the pesto. It makes the sauce extra luxurious and comforting—especially during cooler months.

And of course, if you like things spicy, don’t hesitate to add a pinch of red pepper flakes or a drizzle of chili oil before serving. It’s a small touch that adds a big punch of flavor.