Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well too. Just keep in mind they cook a bit faster and can dry out more easily, so monitor them closely or slice them thinly before roasting.

Do I need to boil the tortellini before adding it to the pan?

Yes, for best texture, boil the tortellini until just tender (usually 3–4 minutes) before adding it to the sheet pan with the rest of the ingredients. This ensures it doesn’t dry out in the oven.

Can I make this recipe vegetarian?

Absolutely. Simply skip the chicken and add more vegetables like zucchini, mushrooms, or bell peppers. You can also use plant-based tortellini for a fully vegetarian version.

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

Description

This easy sheet pan dinner combines juicy One-Pan Pesto Chicken, Tortellini, and Veggies, Asparagus, Tomatoes, tender cheese tortellini, and vibrant roasted vegetables in one quick and healthy meal. Perfect for busy nights.

Ingredients

Scale

1 pound boneless skinless chicken thighs, chopped
1 tablespoon olive oil (plus more for drizzling)
Salt and black pepper to taste
1 teaspoon Italian seasoning
1 teaspoon lemon zest (optional)
1 pint cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/2 cup sun-dried tomatoes (oil-packed, drained)
10 ounces cheese tortellini
1/3 cup basil pesto
Juice of 1/2 lemon
Fresh basil for garnish (optional)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Season the Chicken: Place the chopped chicken thighs in a bowl. Drizzle with olive oil, season with salt, pepper, Italian herbs, and lemon zest. Mix until the chicken is evenly coated.
Roast the Chicken: Spread the seasoned chicken pieces on the prepared baking sheet in a single layer. Place in the oven and roast for about 12 minutes until partially cooked.
Prepare the Tortellini and Veggies: While the chicken is roasting, cook the tortellini in boiling salted water according to the package directions (about 3–4 minutes). Drain and set aside. Halve the cherry tomatoes, trim and cut the asparagus, and drain the sun-dried tomatoes.
Combine Everything on the Sheet Pan: Remove the chicken from the oven and add the cooked tortellini, cherry tomatoes, asparagus, and sun-dried tomatoes. Drizzle lightly with olive oil and gently toss everything together right on the sheet pan.
Add the Pesto: Spoon basil pesto over the top of the combined ingredients. You can toss it lightly or let it melt and distribute while roasting.
Final Roast: Return the sheet pan to the oven and bake for another 10–12 minutes until the chicken is fully cooked (165°F internally) and the vegetables are tender.
Finish and Serve: Once out of the oven, squeeze fresh lemon juice over the dish for brightness. Garnish with chopped fresh basil if desired, and serve immediately.

Notes

If using chicken breasts, slice them thin to ensure even cooking.
Vegetables like zucchini, bell peppers, or spinach can be swapped in or added.
To reheat leftovers, use a skillet with a splash of broth or water to loosen the pesto and refresh the tortellini.
For a creamier version, mix a spoonful of cream or Greek yogurt into the pesto before baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Oven-Roasted
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl (1/4 of recipe)
Calories: 525
Sugar: 5g
Sodium: 720mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 32g
Cholesterol: 115mg