Spring always reminds me of the gentle hum of my grandmother’s kitchen in upstate New York, where fresh herbs and garden vegetables made their way into every dish. One of her favorites — and now a staple in my own kitchen — was a simple, vibrant meal of Pesto Chicken Tortellini and Veggies. It’s one of those quick dinners that tastes like you spent all afternoon cooking, and it’s perfect for those breezy spring evenings when the days are getting longer, and appetites are big.
Whether you’re looking to impress guests or feed your hungry family after a long day, this dish balances the comforting richness of cheese-stuffed tortellini, the freshness of seasonal veggies, and the bold zing of basil pesto — all wrapped around tender chicken pieces. Let’s dive in.
Table of Contents
Why You’ll Love This Pesto Chicken Tortellini and Veggies
- Packed with flavor: Bright basil pesto coats everything in a deliciously herby sauce.
- Quick to make: 25 minutes from prep to table.
- Loaded with vegetables: Think asparagus, cherry tomatoes, and spinach — fresh spring favorites.
- Family-friendly: Kids love the cheesy tortellini; adults love the sophisticated flavor.
- Well-balanced: Protein, carbs, and veggies all in one dish.
For more cozy and savory Italian-inspired dinners, you might also enjoy our Italian Sausage Ragu Recipe or the zesty Mediterranean Lemon Dill Chicken Bowls.
Ingredients for Pesto Chicken Tortellini and Veggies
Here’s everything you’ll need for this vibrant and satisfying meal:
For the Main Dish:
- 1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 clove garlic, minced
- 10 oz (280g) cheese tortellini, refrigerated or frozen
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach, loosely packed
- ½ cup basil pesto (store-bought or homemade)
Optional Garnish:
- Fresh basil leaves
- Grated Parmesan cheese
- Red pepper flakes (for a little kick)
How to Make Pesto Chicken Tortellini and Veggies
Step 1: Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 4–6 minutes). During the last 2 minutes of cooking, add the asparagus to the pot. Drain and set aside.
🧑🍳 Tip: Cooking the asparagus with the tortellini saves time and keeps dishes to a minimum!
Step 2: Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and sauté for 5–7 minutes until golden and cooked through. Add garlic and cook for another 30 seconds until fragrant.
Step 3: Add the Veggies
Stir in the cherry tomatoes and spinach. Cook for 2–3 minutes until the spinach is wilted and the tomatoes start to soften.
Step 4: Toss Everything Together
Add the cooked tortellini and asparagus to the skillet. Pour the pesto over the top and gently toss until everything is well coated and heated through.
Step 5: Serve
Spoon into bowls and garnish with fresh basil, Parmesan cheese, or a sprinkle of red pepper flakes if desired.
Nutrition Info (Per Serving)
- Calories: 430 kcal
- Protein: 28g
- Carbs: 35g
- Fat: 20g
- Fiber: 4g
- Sodium: 580mg
🌱 Want to go vegetarian? Swap chicken for white beans or grilled tofu for a plant-powered version!
Storage & Meal Prep Tips
- Store: Leftovers keep in the fridge for up to 3 days in an airtight container.
- Reheat: Microwave in 30-second bursts or warm gently on the stove with a splash of water or broth.
- Meal Prep: Cook the chicken and pasta separately, then combine with pesto and veggies before serving for the freshest taste.
Serving Suggestions
Pair this dish with a fresh arugula salad, a slice of crusty bread, or a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio for a complete springtime meal.
For dessert? Try a lemon sorbet or strawberry shortcake to keep the seasonal theme alive!
Looking to explore other chicken and veggie combinations? Try our creamy and comforting Crockpot Ranch Chicken and Potatoes or the savory-sweet twist in Honey Garlic Chicken Recipe.
Craving more pasta? Don’t miss the bold flavors of our Blackened Chicken Alfredo Recipe – another simple and satisfying favorite.
Recipe Variations
- Creamy Pesto Tortellini: Add ¼ cup heavy cream to the skillet with the pesto for a richer sauce.
- Spicy Kick: Stir in a spoonful of Calabrian chili paste or crushed red pepper flakes.
- Grilled Veggies: Try grilled zucchini, red peppers, or peas for a smoky spring twist.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! This dish stores beautifully. Prepare the tortellini and chicken in advance, then toss with pesto and sautéed veggies just before serving for the freshest flavor.
What kind of tortellini works best?
Cheese tortellini is a classic choice, but you can use spinach, mushroom, or even chicken-filled varieties. Just ensure the flavors complement the pesto.
Is there a way to make this dairy-free?
Absolutely. Use dairy-free pesto and choose a vegan tortellini option (widely available now) for a creamy, herb-packed meal without the dairy.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze portions without the spinach for up to 2 months. Thaw overnight in the fridge and reheat gently.
What other vegetables could I use?
Zucchini, peas, broccoli florets, or bell peppers are fantastic additions or substitutes depending on what’s in season.
Pesto Chicken Tortellini and Veggies
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Main Ingredients
- 1 lb cheese tortellini fresh or frozen
- 2 cups cooked chicken chopped or shredded
- 1 cup cherry tomatoes halved
- 1 cup zucchini chopped
- 1/2 cup bell peppers sliced
- 1/2 cup basil pesto store-bought or homemade
- 2 tbsp olive oil for sautéing
- salt and pepper to taste
- Parmesan cheese for topping (optional)
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and tomatoes. Sauté until just tender (about 4–5 minutes).
- Add in the cooked chicken and warm through.
- Stir in cooked tortellini and pesto. Toss everything together until well coated. Season with salt and pepper to taste.
- Serve warm, topped with a sprinkle of Parmesan if you like!
Notes
Conclusion: Make Spring Delicious with Pesto Chicken Tortellini and Veggies
Pesto Chicken Tortellini and Veggies is more than a quick weeknight fix — it’s a celebration of the season. The bright colors, the garden-fresh ingredients, and the irresistible aroma of basil pesto make it a feel-good dish from prep to plate.
Whether you’re sharing it with family or saving leftovers for a busy workday, this dish brings spring sunshine to your table in every bite. It’s comforting, versatile, and wonderfully easy to customize.
And hey, if my Nonna were here, she’d probably add a little more cheese and a side of crusty bread — because why not?
