Pesto Chicken Tortellini and Veggies
This Mediterranean-inspired dish brings together tender cheese-filled tortellini, succulent chicken, and garden-fresh vegetables, all embraced by a vibrant pesto sauce. Perfect for summer evenings when you crave something satisfying yet light.
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Servings: 4 servings
Calories: 520kcal
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
Pasta and Protein
- 1 pound cheese tortellini fresh or frozen
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
Vegetables and Aromatics
- 3 cloves garlic minced
- 1 medium zucchini sliced into half-moons
- 1 pint cherry tomatoes halved
- 1 red bell pepper diced
Sauce Ingredients
- 2 tablespoons olive oil divided
- 1/2 cup basil pesto store-bought or homemade
- 1/4 cup heavy cream
- 1/2 cup reserved pasta water
- 1/2 cup grated Parmesan cheese plus more for serving
Seasonings and Garnish
- salt and freshly ground black pepper to taste
- red pepper flakes optional
- fresh basil leaves for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the tortellini according to package instructions until al dente. Before draining, reserve ½ cup of pasta water. Drain the tortellini and toss with a drizzle of olive oil to prevent sticking.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the garlic and sauté for 30 seconds until fragrant. Add the zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until the vegetables are tender-crisp and the tomatoes begin to burst slightly.
- Reduce heat to medium-low. Add the pesto and heavy cream to the vegetables, stirring to combine. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Return the cooked chicken to the skillet. Add the drained tortellini and gently toss everything together until well coated with the sauce. Sprinkle with Parmesan cheese and continue stirring until the cheese melts and the sauce becomes creamy. Season with additional salt and pepper to taste.
- Garnish with fresh basil leaves and additional Parmesan cheese. Serve immediately with optional red pepper flakes for those who enjoy a bit of heat.
Notes
For a lighter version, substitute heavy cream with Greek yogurt.
The dish keeps well for 2-3 days in the refrigerator, making it excellent for meal prep.
For a vegetarian option, replace chicken with white beans or chickpeas.
The starches in the pasta water create a silky sauce that clings to the pasta - don't skip this ingredient!
For juicier chicken, avoid overcrowding the pan - cook in batches if necessary.
The dish keeps well for 2-3 days in the refrigerator, making it excellent for meal prep.
For a vegetarian option, replace chicken with white beans or chickpeas.
The starches in the pasta water create a silky sauce that clings to the pasta - don't skip this ingredient!
For juicier chicken, avoid overcrowding the pan - cook in batches if necessary.
Nutrition
Calories: 520kcal | Carbohydrates: 42g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 680mg | Potassium: 450mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 75mg | Calcium: 250mg | Iron: 2.7mg
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