One-Pan Pesto Chicken, Tortellini, and Veggies

Update : March 15, 2026

One-Pan Pesto Chicken with Tortellini and Veggies on a plate

introduction

This one-pan meal is simple and fast. It cooks chicken, cheese tortellini, asparagus, and tomatoes together with pesto. You get a warm, green, and cheesy dinner with little cleanup.

why make this recipe

You make it because it is quick, uses one dish, and tastes fresh. It is good for weeknights. The pesto adds bright flavor. The tortellini cooks right in the oven with the chicken and vegetables.

how to make One-Pan Pesto Chicken, Tortellini, and Veggies

Preheat the oven, coat the chicken with pesto, add tortellini and oil, arrange the asparagus and tomatoes, season, and bake until the chicken is done and the tortellini is tender. Finish with Parmesan if you like.

Ingredients :

1 lb chicken breasts
1 cup pesto sauce
1 package (9 oz) tortellini
1 bunch asparagus, trimmed
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Parmesan cheese for serving (optional)

Directions :

Preheat the oven to 400°F (200°C).
In a large baking dish, place the chicken breasts and coat them with pesto sauce.
Add the tortellini and drizzle with olive oil.
Arrange the asparagus and cherry tomatoes around the chicken and tortellini.
Season with salt and pepper.
Bake for 20-25 minutes until the chicken is cooked through and the tortellini is tender.
Serve with grated Parmesan cheese if desired.

how to serve One-Pan Pesto Chicken, Tortellini, and Veggies

Cut the chicken into slices and place on plates with tortellini and vegetables. Sprinkle Parmesan on top if you like. Serve hot with a simple green salad or a slice of crusty bread.

how to store One-Pan Pesto Chicken, Tortellini, and Veggies

Cool the dish to room temperature. Put leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts.

tips to make One-Pan Pesto Chicken, Tortellini, and Veggies

Use room temperature chicken so it cooks evenly.
Trim the asparagus to similar lengths for even cooking.
If your pesto is thick, thin it with a little olive oil to coat the chicken well.
Check the chicken with a meat thermometer (165°F / 74°C) to be safe.
Stir the tortellini gently after baking if it sticks slightly.

variation (if any)

Use spinach or broccoli instead of asparagus.
Swap cherry tomatoes for sun-dried tomatoes for a stronger taste.
Use store-bought or homemade pesto.
Try cheese-filled or spinach tortellini for a different texture.

FAQs

Q: Can I use frozen tortellini?
A: Yes. If frozen, add a few extra minutes to the bake time and check doneness.

Q: Can I cook this on the stove instead of the oven?
A: You can, but you will need a large pan with a lid. Brown the chicken first, add tortellini and vegetables, then cover and cook until done.

Q: Is this dish good for meal prep?
A: Yes. It stores well for a few days and reheats easily for quick lunches or dinners.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs may take longer to cook. Use boneless thighs for similar cook time.

Conclusion

This easy one-pan meal brings pesto, chicken, and tortellini together with fresh vegetables for a fast and tasty dinner. For another take on this idea and extra tips, see Pesto Chicken Tortellini and Veggies – Julia’s Album. For a similar recipe with step-by-step photos, check Pesto Chicken Tortellini – Chelsea’s Messy Apron.