Easy Chicken and Zucchini Basil Pesto Tortellini Magic

Introduction

Cooking has always been more than just following a recipe; it’s about preserving the stories and flavors passed down through generations. Growing up, I spent countless afternoons watching my grandmother in the kitchen, her hands steady but full of love as she transformed simple ingredients into something magical. Those memories sparked a lifelong passion for creating meals that bring people together and celebrate heritage with a touch of personal flair. This Chicken and Zucchini Basil Pesto Tortellini is one of those dishes—comforting, fresh, and full of the kind of warmth that makes you want to gather around the table again and again. Print

Preparing time

10 minutes

Cooking time

15 minutes

Ingredients and measurement

2 cups uncooked tortellini 2 tablespoons olive oil, divided 1 zucchini, sliced Salt 1 lb chicken breast, cut into small slices 1 cup red cherry tomatoes, each sliced in half 1 cup yellow cherry tomatoes, each sliced in half 7 oz basil pesto

Instructions

Cook the tortellini

Bring a large saucepan of water to a boil. Add the tortellini and cook according to package instructions until done. Drain well and set aside.

Cook the zucchini

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and season with a pinch of salt. Cook for about 5 minutes, flipping once, until zucchini is tender but not mushy. Remove from skillet and set aside.

Cook the chicken

In the same skillet, add the remaining tablespoon of olive oil. Add the chicken slices and season with salt. Cook for about 5 minutes until fully cooked through and no pink remains inside.

Combine and warm everything

Return the cooked zucchini to the skillet. Add the halved red and yellow cherry tomatoes, then the cooked tortellini. Stir in the basil pesto gently and warm everything through, mixing so the flavors combine evenly.

Final seasoning

Taste and add more salt if needed before serving.

Notes

Use fresh ingredients when possible

Fresh zucchini and tomatoes make a big difference here — it really brightens the dish.

Don’t overcook the tortellini

Follow the package timing closely. Overcooked tortellini tends to become mushy when mixed later.

Pesto variations

If you have homemade pesto, even better. Just adjust the amount to your taste.

Chicken pieces size

Cut the chicken into small, bite-sized slices so they cook quickly and evenly.

Optional additions

A sprinkle of parmesan or a squeeze of lemon juice on top can add an extra layer of flavor if you have some on hand.

Cooking tips :

Perfectly cooking tortellini

Make sure to watch the cooking time on the tortellini package closely—they can go from perfectly tender to mushy faster than you’d expect. I’ve learned the hard way that a quick taste test near the end is your best friend here. Trust me, no one wants soggy pasta in their pesto dish!

Getting tender zucchini every time

When you’re cooking zucchini, don’t rush it. Let it soften slowly over medium heat so it doesn’t get mushy or brown too much. A quick toss halfway through is enough. Oh, and sprinkle just a pinch of salt—it brings out the flavor without watering it down.

Chicken that stays juicy

Cutting chicken into small, even slices makes a huge difference; it cooks quickly and stays tender. I usually season it with salt right before throwing it in the pan. If you overcook chicken, it gets dry real fast, so keep an eye on that pink color! The skillet you cooked zucchini in is perfect for this—it keeps that flavor layered.

Mixing it all without breaking the tortellini

When you add the cooked tortellini back into the skillet, be gentle. Stir slowly and warm everything through without overdoing it. The pesto can get oily if overcooked, so just warm it until everything is shiny and coated.

FAQ :

Can I use frozen tortellini for this recipe?

Definitely! Just add a minute or two extra to the boiling time and keep an eye on them so they don’t overcook.

What can I substitute for basil pesto?

If you don’t have pesto, a simple mix of olive oil, garlic, and fresh basil or spinach can work in a pinch. It won’t be as rich but still tasty.

Can I grill the chicken instead of pan-frying?

Sure thing! Grilled chicken adds a nice smoky flavor. Just be sure to slice it thin enough so it warms through quickly when combined.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or olive oil to keep the pasta from drying out.

Conclusion

This tortellini dish really hits that sweet spot between fresh and comforting. The tender chicken and soft zucchini pair perfectly with the bright burst from those colorful cherry tomatoes, all wrapped up in the rich, herby goodness of basil pesto. I love how easy it is to throw together on a busy night, yet it feels special enough to serve guests without stressing too much. Plus, the little pops of yellow and red from the tomatoes just make everything look so inviting on the plate. Sometimes simple ingredients, when cooked with a bit of care and patience, turn into something unexpectedly delightful. If you’re anything like me, you’ll appreciate a recipe that feels a bit like a hug after a long day in the kitchen. Just watch the salt — it’s easy to get carried away. Otherwise, this one might quickly become a weeknight favorite.

Suggestions of another similar recipes

Chicken and Spinach Pesto Pasta

Swap zucchini for fresh baby spinach and toss with cooked pasta, chicken, and pesto for a quick, leafy twist that’s full of vitamin power and easy to love.

Tomato and Basil Tortellini Soup

Turn similar ingredients into a cozy soup by simmering cherry tomatoes, chicken, and tortellini in a light broth, then finishing with a swirl of pesto.

Grilled Chicken with Pesto and Veggie Medley

Serve grilled chicken breast alongside a warm sautéed mix of zucchini, cherry tomatoes, and maybe some bell peppers, topped with pesto rather than tossed, for a more rustic dinner plate.

Veggie-Loaded Pesto Pasta Salad

Chill cooked tortellini tossed with diced zucchini, halved cherry tomatoes, and pesto for a refreshing pasta salad perfect for potlucks or picnic days.