Pesto Chicken Tortellini with Veggies

Pesto Chicken Tortellini and Veggies arrives at the table with an immediate sense of polish: pillowy cheese tortellini, tender seared chicken, and bright garden vegetables tossed in vivid green pesto. The dish balances rustic comfort with refined technique, where texture and aroma—crisped chicken, al dente pasta, fragrant basil—create contrast on every forkful. For a complementary weeknight idea, see our Boursin Orzo Bake with Chicken and Veggies.

Why Make This Recipe

• Effortless Yet Elegant: One-pan cooking streamlines preparation while finishing touches (toasted nuts, lemon zest) raise the presentation.
• Minimal Ingredients: Pantry-friendly items—pesto, tortellini, a few vegetables—deliver depth without fuss.
• Impressive Flavor: Bright basil pesto and a splash of stock or lemon lift the dish beyond ordinary cream-based casseroles.

What elevates it is the focus on technique: searing the chicken for caramelized edges, cooking tortellini to al dente texture, and using a quick pan sauce to unify flavors so every component sings.

Ingredients

Base

• 1 lb (450 g) cheese tortellini, fresh or refrigerated (not frozen) — cook al dente.
• 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces (pat dry).
• 2 cups mixed vegetables (broccoli florets, halved cherry tomatoes, sliced zucchini).

Sauce

• 3/4 cup basil pesto (store-bought or homemade; see notes).
• 1/2 cup low-sodium chicken stock or white wine (to loosen the sauce).
• 2 cloves garlic, minced (about 1 tsp).
• 1 tbsp olive oil (for searing).
• 1 tsp lemon zest and 1 tbsp lemon juice (for brightness).
• Salt and freshly ground black pepper to taste.

Topping

• 1/3 cup grated Parmesan or Pecorino Romano (for finishing).
• 2 tbsp toasted pine nuts or chopped walnuts (for crunch).
• Fresh basil leaves, finely chopped (for garnish).

Precision notes: use room-temperature chicken pieces for even searing; fresh herbs finely chopped; taste and adjust seasoning at the end.

How to Make Pesto Chicken Tortellini and Veggies:

1. Bring a large pot of salted water to a boil and cook the tortellini until just al dente (follow package, usually 2–4 minutes). Reserve 1 cup pasta water, drain, and set aside. (Mini-tip: slightly undercook to finish in the pan for perfect texture.)
2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil until it shimmers. Season the chicken pieces with salt and pepper and sear in batches until golden brown and cooked through, about 3–4 minutes per side depending on size. Transfer chicken to a plate. (Chef’s note: avoid overcrowding to maintain a crisp exterior.)
3. Reduce heat to medium, add a touch more oil if needed, and sauté garlic until fragrant and pale gold—about 30 seconds. Add the firmer vegetables (broccoli, zucchini) and cook until edges are bright and slightly blistered, about 3–4 minutes.
4. Deglaze the pan with chicken stock or white wine, scraping browned bits from the base (Deglaze the pan to capture all the flavor). Let the liquid reduce by half so it becomes slightly syrupy.
5. Return the seared chicken to the skillet, add the cooked tortellini, and drop in the pesto. Stir gently to combine, adding reserved pasta water as needed to create a silky sauce that coats each piece. Watch the sauce transform to a glossy, clingy texture.
6. Fold in cherry tomatoes at the end so they warm but retain shape and juiciness. Stir in lemon zest and juice, then taste for seasoning—adjust salt, pepper, or an extra squeeze of lemon for brightness.
7. Remove from heat, sprinkle with grated Parmesan and toasted nuts, and finish with chopped basil. The finished dish should present glossy green sauce, tender chicken, and pops of bright tomato. (Mini-tip: for a creamier finish, stir in a tablespoon of ricotta or a splash of cream off the heat.)

How to Serve Pesto Chicken Tortellini and Veggies:

Plate in shallow bowls to showcase texture: place a nest of tortellini and vegetables, arrange chicken pieces on top, and drizzle any remaining pan sauce artistically. Scatter toasted nuts and microgreens or basil chiffonade for height. For a shared dinner, serve family-style on a warmed platter with extra grated cheese on the side. For pairing, a crisp Pinot Grigio or a dry rosé complements the herbaceous pesto and lemon lift—see a similar balanced comfort dish in our chicken and broccoli alfredo bake.

How to Store Pesto Chicken Tortellini and Veggies:

Cool to room temperature within one hour, then transfer to airtight containers. Refrigerate for up to 3 days. To retain texture, store sauce and tortellini together but keep delicate toppings (toasted nuts, fresh basil) separate and add just before serving. Reheat gently on the stovetop over low heat with a splash of stock or water to loosen the sauce; avoid high heat which can toughen the chicken and make pasta gummy. For a quick microwave, cover and reheat in 45-second intervals, stirring between cycles.

Tips to Make Pesto Chicken Tortellini and Veggies:

• Sear chicken in batches and let it rest briefly to preserve juiciness and caramelized flavor.
• Reserve pasta water—its starch binds the pesto into a glossy sauce.
• Toast nuts in a dry skillet until fragrant for a warmer, nuttier crunch.
• Add tomatoes at the end to keep them plump and bright, not mushy.
• If using frozen tortellini, thaw briefly in warm water and reduce pan time to avoid overcooking.

Variation (if any):

• Upgrade the pesto with a handful of arugula for peppery depth or swap basil for cilantro for a different herb profile.
• Replace pine nuts with toasted almonds or hazelnuts for a robust texture.
• For a lighter version, use whole-wheat or chickpea tortellini and double the vegetables.
• Present as a baked gratin: transfer to an oven-safe dish, top with cheese and breadcrumbs, and broil until golden for a crisp finish.

FAQs:

Can I use store-bought pesto?

Yes. High-quality store-bought pesto saves time and performs beautifully; taste first and adjust lemon, salt, or Parmesan to brighten and balance flavors.

How can I make this gluten-free?

Use gluten-free or alternative-grain tortellini, and confirm any pesto or packaged ingredients are gluten-free. Cook and handle exactly as the recipe directs.

Can I prepare this ahead of time for a dinner party?

You can cook the components and refrigerate separately for up to 24 hours. Reheat gently, combine, and finish with fresh garnishes just before serving to preserve texture and color.

Conclusion

Pesto Chicken Tortellini and Veggies is an elegant weeknight option that feels considered without being fussy—textural contrast, bright aromatics, and a glossy pesto sauce deliver a restaurant-quality plate from a single skillet. If you’d like further inspiration or a variation to try, consult this thoughtful adaptation at Pesto Chicken Tortellini and Veggies – Julia’s Album. Share your plating ideas and tweaks in the comments below, and if you make this recipe for company, please tag and share so others can enjoy it too. How would you make this dish your own?

Pesto Chicken Tortellini and Veggies

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

An elegant weeknight dish featuring cheese tortellini, tender seared chicken, and bright garden vegetables tossed in vibrant basil pesto.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) cheese tortellini, fresh or refrigerated
• 1 lb (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups mixed vegetables (broccoli florets, halved cherry tomatoes, sliced zucchini)
• 3/4 cup basil pesto
• 1/2 cup low-sodium chicken stock or white wine
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and freshly ground black pepper to taste
• 1/3 cup grated Parmesan or Pecorino Romano
• 2 tbsp toasted pine nuts or chopped walnuts
• Fresh basil leaves, finely chopped

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Instructions

1. Bring a large pot of salted water to a boil and cook tortellini until al dente. Reserve 1 cup of pasta water, drain, and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear in batches until golden brown, about 3–4 minutes per side.
3. Transfer chicken to a plate and reduce heat to medium.
4. Sauté garlic until fragrant, then add broccoli and zucchini. Cook until bright and blistered, about 3–4 minutes.
5. Deglaze with chicken stock or white wine, scraping up browned bits, and let reduce until syrupy.
6. Return chicken to the skillet, add the tortellini, and stir in the pesto, using reserved pasta water as needed for sauce consistency.
7. Fold in cherry tomatoes, lemon zest, and juice. Adjust seasoning if needed.
8. Remove from heat and sprinkle with Parmesan, nuts, and basil before serving.

Notes

Best served immediately, but can be refrigerated for up to 3 days. Store sauce and tortellini together, keeping toppings separate.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Searing and boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg