Name: One Pan Pesto Chicken Tortellini | Easy Spring Dinner with Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Boneless, Skinless Chicken Breasts or ThighsAbout 1.5 pounds, cut into 1-inch pieces. These cook quickly and absorb flavors beautifully.; Refrigerated or Fresh TortelliniOne 20-ounce package of cheese or spinach tortellini. These cook perfectly on the sheet pan, becoming tender and delightful.; Pesto SauceOne 6-ounce jar or about 3/4 cup homemade pesto. This is the star flavor, so choose a good quality one.; Cherry TomatoesOne pint, halved. They burst with sweet juiciness as they roast, adding fantastic flavor.; Asparagus SpearsOne bunch, tough ends trimmed and cut into 1-inch pieces. These add a wonderful green color and delicate spring flavor.; Bell PepperOne large, any color, cut into 1-inch pieces. Adds sweetness and a pleasant crunch to the dish.; Olive OilAbout 2 tablespoons. Essential for coating the chicken and vegetables, ensuring even roasting and preventing sticking.; Garlic Powder1 teaspoon. Enhances the savory profile of the chicken and vegetables.; Dried Oregano1 teaspoon. Adds a classic herbaceous note that complements the pesto.; Salt and Freshly Ground Black PepperTo taste. Crucial for seasoning and bringing out all the natural flavors.; Grated Parmesan CheeseFor serving. Adds a salty, umami finish that truly completes the dish.

Description

Whip up a delightful spring dinner with this One Pan Pesto Chicken Tortellini! Tender chicken, pasta, bursting tomatoes, and fresh asparagus coated in vibrant pesto.

Ingredients

Scale

Boneless, Skinless Chicken Breasts or ThighsAbout 1.5 pounds, cut into 1-inch pieces. These cook quickly and absorb flavors beautifully.
Refrigerated or Fresh TortelliniOne 20-ounce package of cheese or spinach tortellini. These cook perfectly on the sheet pan, becoming tender and delightful.
Pesto SauceOne 6-ounce jar or about 3/4 cup homemade pesto. This is the star flavor, so choose a good quality one.
Cherry TomatoesOne pint, halved. They burst with sweet juiciness as they roast, adding fantastic flavor.
Asparagus SpearsOne bunch, tough ends trimmed and cut into 1-inch pieces. These add a wonderful green color and delicate spring flavor.
Bell PepperOne large, any color, cut into 1-inch pieces. Adds sweetness and a pleasant crunch to the dish.
Olive OilAbout 2 tablespoons. Essential for coating the chicken and vegetables, ensuring even roasting and preventing sticking.
Garlic Powder1 teaspoon. Enhances the savory profile of the chicken and vegetables.
Dried Oregano1 teaspoon. Adds a classic herbaceous note that complements the pesto.
Salt and Freshly Ground Black PepperTo taste. Crucial for seasoning and bringing out all the natural flavors.
Grated Parmesan CheeseFor serving. Adds a salty, umami finish that truly completes the dish.

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Instructions

Step 1:Prepare Your Workspace
Step 2:Season the Chicken and Veggies
Step 3:Assemble on the Pan
Step 4:Add Tortellini and Pesto
Step 5:Final Roast

Notes

Store any scrumptious leftovers in an airtight container in the refrigerator for up to 3-4 days for another easy meal.
To enjoy your leftovers, gently reheat portions in the microwave or a skillet, perhaps with a tiny splash of water or broth to keep the tortellini wonderfully tender.
Finish your plate with a generous sprinkle of grated Parmesan, and consider a squeeze of fresh lemon or a slice of crusty bread to soak up all those delicious pesto pan juices.
A little chef's secret for vibrant flavor: ensure everything from the chicken and veggies to the tortellini is beautifully coated and well-tossed with the olive oil, seasonings, and pesto right on the pan for an even and delicious roast.

Prep Time: 15 minutes
Cook Time: 20 minutes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 large bowl (approx. 1.5 cups)
Calories: 820
Sodium: 1150mg
Fat: 58g
Saturated Fat: 19g
Trans Fat: 0.3g
Protein: 8g