Every summer, my grandmother would send us home with baskets of fresh basil, tomatoes, and zucchini from her backyard garden. Those bright flavors and warm memories are what inspired this Healthy Pesto Chicken Tortellini and Veggies dish. While Nonna kept it simple, I’ve given it a modern, wholesome twist—making it ideal for warm evenings when you want something hearty, yet fresh and nourishing.
This recipe is perfect for feeding a family or entertaining outdoors. It features tender grilled chicken, pillowy cheese-filled tortellini, crisp summer vegetables, and a vibrant homemade basil pesto—all tossed together in one vibrant bowl.
Table of Contents
Why You’ll Love This Recipe
- Quick prep and cook time
- Packed with summer vegetables
- High in protein and fiber
- Comforting with a touch of indulgence
- Kid-friendly and great for meal prep
Ingredients
For the Chicken:
- 2 large chicken breasts (about 500g)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt & black pepper to taste
- Juice of half a lemon (optional for added zest)
For the Tortellini and Veggies:
- 20 oz (about 560g) cheese tortellini (fresh or refrigerated)
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, sliced
- 2 tbsp olive oil
- Salt & pepper to taste
For the Pesto:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup olive oil
- Juice of 1 lemon
- Salt to taste
Instructions
1. Prepare the Pesto
- In a food processor, combine basil, Parmesan, nuts, garlic, and lemon juice.
- Pulse until roughly combined.
- While blending, slowly drizzle in olive oil until creamy.
- Season with salt to taste. Set aside.
Healthy Pesto Chicken Tortellini and Veggies
A fresh, protein-packed summer pasta recipe with grilled chicken, veggies, and homemade pesto. Quick, healthy, and perfect for 6 servings!
- Large Pot
- Grill Pan or Skillet
- Food Processor
Chicken
- 2 breasts chicken (sliced)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- salt & pepper (to taste)
Veggies
- 20 oz cheese tortellini
- 1 zucchini (sliced)
- 1 red bell pepper (chopped)
- 1 yellow squash (chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (sliced)
Pesto
- 2 cups basil leaves (fresh)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup olive oil
- 1 lemon (juiced)
- salt (to taste)
Make the pesto by blending basil, cheese, nuts, garlic, and lemon juice. Add oil slowly until smooth. Season to taste.
Season and cook chicken in a skillet until golden and done. Slice and set aside.
Cook tortellini in salted boiling water as per package. Drain and drizzle with olive oil.
Sauté all vegetables in a large skillet with olive oil until just tender.
Combine tortellini, chicken, and veggies. Toss with pesto and garnish with fresh basil.
You can substitute any seasonal veggies or even make it vegetarian. Pesto keeps in the fridge for 5 days.
2. Grill or Sauté the Chicken
- Slice the chicken breasts into strips.
- In a bowl, toss with olive oil, garlic powder, salt, pepper, and lemon juice.
- Grill or sauté on medium heat for 6–8 minutes until golden and fully cooked.
- Set aside to rest before slicing.
3. Boil the Tortellini
- In a large pot, bring water to a boil with a generous pinch of salt.
- Add tortellini and cook according to package directions (usually 3–5 minutes).
- Drain and drizzle lightly with olive oil to prevent sticking.
4. Sauté the Vegetables
- In a large skillet, heat 2 tbsp olive oil over medium heat.
- Add onion, zucchini, squash, and bell pepper.
- Sauté for 5–7 minutes, until just tender.
- Add cherry tomatoes and cook for 2 more minutes. Season with salt and pepper.
5. Combine Everything
- In a large bowl, toss the cooked tortellini, grilled chicken, and sautéed veggies.
- Add your homemade pesto and toss until everything is evenly coated.
- Garnish with fresh basil and extra Parmesan, if desired.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 490 kcal |
| Protein | 29g |
| Carbs | 38g |
| Fat | 25g |
| Fiber | 5g |
| Sugar | 4g |
Pairing Ideas
- Drink: Sparkling lemon water or a dry rosé
- Side: Crusty sourdough or a light arugula salad
- Dessert: Lemon sorbet or peach crumble
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish reheats well in a skillet with a splash of water or broth.
- Avoid freezing due to the dairy and tortellini texture.
Make It Your Own!
- Swap chicken for grilled shrimp or tofu for a vegetarian twist.
- Add spinach, kale, or roasted corn for extra greens.
- Use store-bought pesto if you’re in a hurry—just add lemon juice to freshen it up.
Internal Links for Readers
- How to Make Fresh Homemade Tortellini
- Summer Grilling Recipes You’ll Love
- 5-Minute Basil Pesto Sauce
- Meal Prep Pasta Bowls for Busy Weeks
Conclusion: A Summer Pasta Worth Sharing
This Healthy Pesto Chicken Tortellini and Veggies recipe is the kind of meal that checks every box—flavorful, vibrant, nourishing, and crowd-pleasing. Whether you’re serving it at a summer cookout or prepping for busy weekdays, this dish will quickly become a household favorite. With its creamy basil pesto, juicy grilled chicken, and crisp seasonal veggies, every bite is a reminder that healthy food can be deeply satisfying.
Cooking is about more than just food—it’s about tradition, sharing, and a little bit of creativity. So don’t hesitate to put your own spin on this recipe, and enjoy the joy that a wholesome homemade meal can bring. As my Nonna always said, “Good food is a love language—speak it often.”
More Cozy Pasta & Chicken Recipes You’ll Love
- Want something lighter and full of veggies? Try the Easy Pasta Primavera Recipe.
- For a creamy rice option, don’t miss this comforting Creamy Smothered Chicken and Rice.
- Prefer something Mediterranean-inspired? These Mediterranean Lemon-Dill Chicken Bowls are perfect for warm-weather meals.
- Craving more creamy pasta? Whip up this Chicken Broccoli Fettuccine Alfredo Quick Recipe Guide for a satisfying option.
- Learn the classic version with this step-by-step How to Make Fettuccine Alfredo with Chicken and Broccoli.
- Need help prepping veggies? This Cooking Broccoli for Alfredo: A Step-By-Step Culinary Guide is super handy.
- Looking for a more nutritious pasta fix? Check out this Easy Broccoli Alfredo Pasta: Nutritious & Delicious.
Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Yes! This recipe stores well in the refrigerator for up to 3 days. Just keep the pesto separate and add it fresh before serving if you want to preserve its vibrant flavor.
2. Is this dish suitable for meal prep?
Absolutely. You can portion the pasta into meal prep containers and refrigerate. Add a bit of water or broth when reheating to bring the sauce back to life.
3. What other vegetables can I use?
This dish is versatile! Try broccoli, snap peas, asparagus, mushrooms, or spinach—anything seasonal and colorful works beautifully.
4. Can I use store-bought pesto?
Yes. While homemade pesto offers fresh flavor, a quality store-bought pesto works fine in a pinch. Add lemon juice or extra garlic to enhance the taste.
5. Is there a vegetarian version of this recipe?
Yes! Simply omit the chicken or swap it for tofu, tempeh, or even chickpeas for added protein.
6. How do I keep the tortellini from getting mushy?
Don’t overcook! Boil tortellini just until they float, then immediately drain and toss with a bit of olive oil to prevent sticking.
7. What protein can I use instead of chicken?
Grilled shrimp, turkey, or even salmon make excellent alternatives if you want to change things up while keeping it high-protein.
