One-Pan Pesto Chicken Tortellini With Summer Veggies

This one-pan pesto chicken tortellini is the definition of summer dinner energy: fast, colorful, and low effort, with a payoff that tastes like you actually planned your week. You’ve got juicy chicken, pillowy tortellini, and peak-season veggies all coated in herby pesto goodness.

The best part? Everything cooks in one pan, so the sauce gets extra flavorful, the veggies stay bright, and cleanup is basically a rinse-and-done situation.

Why You’ll Love This

It’s a weeknight-friendly, one-pan meal that hits all the vibes: creamy pesto-coated tortellini, tender chicken, and summer veggies that stay crisp-tender (not sad and mushy). Plus, it’s easy to customize with whatever you’ve got in the fridge.

Ingredients

• 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil, divided
• 1 small zucchini, sliced into half-moons
• 1 small yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3–4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (9–10 oz) package refrigerated cheese tortellini
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream (optional, for a creamier finish)
• 1/3 cup grated Parmesan, plus more for serving
• 2 cups baby spinach (optional, for extra greens)
• 1 tbsp lemon juice (optional, to brighten)
• Fresh basil or parsley, for serving (optional)
• Red pepper flakes, for serving (optional)

How to Make It

1. Season the chicken with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil in a large deep skillet (12-inch is ideal) over medium-high heat.
2. Add chicken in an even layer and cook 4–6 minutes, stirring occasionally, until browned and mostly cooked through. Transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the same pan. Toss in zucchini and yellow squash and cook for 2–3 minutes, just until they start to soften.
4. Add cherry tomatoes and garlic. Cook 1 minute, stirring, until the garlic smells amazing and the tomatoes begin to blister.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan (that’s flavor). Bring to a gentle boil.
6. Add the tortellini, stir, and reduce heat to a simmer. Cover and cook 4–6 minutes (or according to the package) until tortellini is tender, stirring once halfway through so nothing sticks.
7. Return the chicken (and any juices) to the pan. Stir in pesto, Parmesan, and heavy cream (if using). Simmer uncovered 1–2 minutes, until glossy and saucy.
8. If using spinach, stir it in at the end and cook 30–60 seconds until just wilted. Finish with a squeeze of lemon juice if you want that fresh, summery pop.
9. Taste and adjust seasoning. Serve hot with extra Parmesan, herbs, and red pepper flakes.

Tips for the Best Results

• Use a deep skillet or sauté pan: Tortellini needs a little room to simmer without crowding.
• Don’t overcook the veggies: Zucchini and squash go from perfect to mush fast. Keep them crisp-tender.
• Stir pesto in off the boil: High heat can dull pesto’s bright flavor. Add it near the end for maximum basil vibes.
• Watch the broth amount: If your tortellini is extra thirsty, add a splash more broth. If it’s too soupy, simmer uncovered for 1–2 minutes.
• Parmesan thickens the sauce: Add it gradually while stirring so it melts smoothly.
• Finish with acid: A little lemon juice (or even a few chopped tomatoes) balances the richness beautifully.

Variations

• Make it extra creamy: Use heavy cream and swap in a spoonful of cream cheese for an even silkier sauce.
• Swap the protein: Try shrimp (cook separately and add at the end) or sliced chicken sausage for a smoky twist.
• Go vegetarian: Skip chicken, add cannellini beans or chickpeas, and use veggie broth.
• Add more summer veggies: Corn cut off the cob, bell peppers, or asparagus tips are all perfect here.
• Try a different pesto: Sun-dried tomato pesto or arugula pesto changes the whole mood in the best way.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low with a splash of broth or water to loosen the sauce (tortellini loves to soak it up). You can also microwave in 30-second bursts, stirring between, until warmed through.

FAQ

Can I use frozen tortellini instead of refrigerated?

Yes. Frozen tortellini works great—just plan on 2–4 extra minutes of simmer time and keep an eye on the liquid level. Add a splash more broth if the pan starts looking dry before the tortellini is tender.

How do I keep pesto from turning dark or tasting bitter?

Add pesto at the end, once the pan is at a gentle simmer (not a hard boil). Also, avoid cooking it for long—stir it in, warm it through, and you’re done. A little lemon juice at the end helps keep the flavor fresh and bright.

What kind of summer veggies work best in this one-pan recipe?

Zucchini, yellow squash, and cherry tomatoes are the sweet spot because they cook quickly and stay tender-crisp. Asparagus (thin), corn, and bell peppers also work—just cut them small and add firmer veggies a minute or two earlier than the tomatoes.

Can I make this dairy-free?

You can, with a couple swaps: use a dairy-free tortellini (some brands make it, or sub a short pasta), choose a dairy-free pesto, and skip the Parmesan and cream. To keep it saucy, stir in a drizzle of olive oil and a spoonful of nutritional yeast for that savory vibe.

Why is my sauce too thin (or too thick) and how do I fix it?

If it’s too thin, simmer uncovered for 1–2 minutes and stir in Parmesan to thicken. If it’s too thick, add broth a tablespoon at a time until it loosens up. Tortellini continues absorbing liquid as it sits, so a splash of broth during reheating is totally normal.