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Spring and Summer DINNER: One-Pan Pesto Chicken, Tortellini, and Veggies, Asparagus, Tomatoes

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Effortless one-pan pesto chicken with cheesy tortellini, fresh asparagus, and juicy tomatoes. A vibrant, quick summer dinner with minimal cleanup! Full instructions & nutrition info.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 19 oz package fresh cheese tortellini
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1 lb asparagus, tough ends trimmed and cut into 1.5-inch pieces
  • 1 pint cherry or grape tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. Step 2: In a large bowl, combine the cubed chicken with the basil pesto, ensuring the chicken is well coated. Add the fresh tortellini, cut asparagus, olive oil, kosher salt, and black pepper to the bowl. Toss everything together until evenly combined.
  3. Step 3: Spread the chicken, tortellini, and asparagus mixture in a single layer on the prepared sheet pan. Ensure there's enough space for even cooking; use two sheet pans if necessary.
  4. Step 4: Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the tortellini is tender, stirring gently halfway through.
  5. Step 5: Remove the sheet pan from the oven and scatter the halved cherry tomatoes over the cooked mixture. Return the pan to the oven for another 5 minutes, or until the tomatoes are slightly softened.
  6. Step 6: Serve immediately, optionally garnished with fresh Parmesan cheese or basil if desired.

Notes

  • Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days for easy future meals.
  • To maintain moisture, gently reheat individual servings in the microwave with a splash of water or broth, or warm in a preheated oven until just heated through.
  • Complement this flavorful one-pan meal with a simple green salad and a slice of crusty bread to sop up all the delicious pesto goodness.
  • For an even deeper infusion of flavor and tender chicken, try marinating the cubed chicken in the pesto for at least 30 minutes (or up to 4 hours) before combining with the other ingredients.
  • Author: olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: approx. 2 cups (500g)
  • Calories: 830
  • Sodium: 860mg
  • Fat: 36g
  • Saturated Fat: 12g
  • Trans Fat: 0g
  • Protein: 5g

Find it online: https://cookiio.com/spring-and-summer-dinner-one-pan-pesto-chicken-tortellini-and-veggies-asparagus-tomatoes/