One Pan Pesto Chicken Tortellini Bake
  • Alaina Hinkle

One Pan Pesto Chicken Tortellini Bake

This will quickly become a dinner time favorite & it is super simple, quick & is bursting with ALL the perfect flavors. So stop what you are doing make this & your taste buds will thank you a million times over :)


Serves 5

3 chicken breasts

2 tbsp Worcester sauce

1/2 tsp Garlic Powder

(extra needed for veggies)

1/2 tsp Ground Pepper

1/2 tsp Oregano

(extra needed for veggies)

1/2 tsp Onion Powder

1/2 tsp Paprika

1/2 tsp Dried Basil

(extra needed for veggies)

1/2 tsp Pink Himalayan Salt

(extra needed for veggies)

1/2 tsp coconut sugar

1/4 tsp chili pepper

1/4 tsp cumin

dash of Turmeric

dash of Cayenne Pepper

1 bunch of asparagus

1 pint Heirloom Cherry Tomatoes

1 jar of Bella Terra Traditional Basil Pesto

1 8oz container of Artisola Cheese Tortellini

Shredded Mozzarella cheese ( optional )

Chosen Foods Avocado oil spray

1 lemon


1. Cook Tortellini first following package instructions and set aside

2. Cut chicken breasts into 1 1/2 inch cubes and set aside in a medium sized bowl. In a small bowl whisk together all the seasonings above. Next pour the Worcester sauce over the chicken, mix with your hands. Then sprinkle the seasonings on the chicken and keep mixing until all seasoning is evenly mixed into the chicken. Set this bowl aside

3. Cut up the asparagus into 3rds & the cherry tomatoes in half. Spray veggies with Chosen Foods spray or 1 tbsp of Olive oil and squeeze one half of the lemon over the the veggies, sprinkle with salt and toss.

4. In a large frying on medium high heat spray with Chosen Foods spray or 1 tbsp olive oil. Add the chicken and cook until cooked through no pink. I take the spatula and break up any of the larger chicken once it starts to cook a little more. Then transfer to a plate leaving the juices in the pan leave on medium high heat and add in the veggies, sprinkle garlic powder, salt, oregano & basil over the top and mix together, add the same seasonings again on top & cover with a fit lid. Let them cook down for about 5 minutes. Take lid off and drain most of the moisture, then squeeze the second half of the lemon over the veggies. Cook until they start to get a little brown and fork tender. Sprinkle more of the seasoning on top to taste. Then add 3 tbsp of pesto sauce into the veggies then scoot over so half the skillet is empty. Add back in the chicken & now tortellini to the other half.

5. Add 3 more tbsp of pesto sauce over the chicken & tortellinis and put lid back on top and let simmer for 2-3 minutes. Open lid and sprinkle Motzarella on top (optional-- especially if you do dairy free tortellini & pesto then it could be dairy free) then replace the lid to let the Mozzarella melt

6. Then DIG IN & enjoy!! This is going to be one of your favorite spring dishes... promise :)

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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