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One-Pan Pesto Chicken, Tortellini, and Veggies, Asparagus, Tomatoes

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A hearty and flavorful one-pan meal combining juicy chicken, tender tortellini, and roasted vegetables, all coated in a rich and aromatic pesto sauce for an easy and satisfying dinner.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 oz cheese tortellini (fresh or refrigerated)
  • 1 bunch asparagus, trimmed and cut into pieces
  • 1 cup cherry tomatoes
  • 1/2 cup pesto sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh basil, chopped (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking sheet or baking dish.
  2. In a bowl, toss the chicken pieces with 1 tablespoon olive oil, minced garlic, salt, black pepper, and Italian seasoning.
  3. Add the chicken to the prepared pan.
  4. Add the tortellini, asparagus, and cherry tomatoes to the pan.
  5. Drizzle the remaining olive oil over the ingredients and toss gently to combine.
  6. Spoon the pesto over everything and mix until evenly coated.
  7. Spread the mixture into a single layer for even cooking.
  8. Bake for 25 to 30 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.
  9. Remove from the oven and sprinkle with grated Parmesan cheese and red pepper flakes if using.
  10. Garnish with fresh basil before serving and serve warm.

Notes

  • Use fresh or refrigerated tortellini for best texture; parboil firmer types if needed.
  • Do not overcrowd the pan to ensure proper roasting instead of steaming.
  • Add a splash of water or extra pesto when reheating to keep the dish moist.
  • Try different pesto varieties like sun-dried tomato or arugula pesto for variation.
  • Customize vegetables with mushrooms, zucchini, or bell peppers.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://juliameals.com/one-pan-pesto-chicken-tortellini-and-veggies-asparagus-tomatoes/