One pot to clean after making a delicious dinner? Sign me up! I make this one pot pasta recipe all the time, so I decided to test another one pot dinner from Pinterest – this time it’s for chicken and tortellini.
You use the whole chicken, which I love since sometimes our supermarket has whole chickens on sale for a really great price! It’s much cheaper than chicken breasts. But if you love white meat or dark meat, you could use just those pieces instead of the entire chick. Just make sure you go for bone-in and adjust your cook time accordingly.
For this recipe, I used my dutch oven. I LOVE this thing. I use it for pot pie, frying these crispy green beans, and more. I got it on sale at Target years ago, and it was an awesome investment. If you don’t have a dutch oven yet, this is the one I have (aff link) and love. It goes right from stove to oven. Plus, if you like camping, this is awesome for the campfire.
On to the recipe!
Start by cooking a few cloves of crushed or finely chopped garlic in some olive oil. As soon as that’s cooked, at the chicken breast side down. Allow it to brown for a few minutes, then turn it over and allow it to brown on the other side for a few minutes. You want the skin to be nice and crispy when it’s done, right? This will make it so!
Mmmm crispy chicken skin….
When that’s done, add the diced tomatoes, artichoke hearts, water, and seasonings and pop in the oven at 350 degrees for about 1 1/2 to 2 hours, depending on the size of your chicken.
I like to check after about 1 hour to see how it’s coming along, and again at 90 minutes. A smaller bird might be done at that point, while a larger bird will take even longer.
Add the tortellinis to the pot, making sure they’re submerged in the liquid, cover, and let stand for 5 minutes. That’s it – you’re ready to go! You can cut up the chicken and add back to the pot for more of a stew-style meal, or simple carve the chicken and serve with the tomatoes, artichokes, and pasta on the side. Either way, it’s a hearty, delicious meal that takes little to no work. Bonus: the clean up is super easy!
I like this recipe, but to be honest, artichokes straight up like this have never been my favorite. Since I’ve been on such a leek kick lately, I think I might add them to the pot instead next time.
Here’s the printable recipe:
- 3 Tbs. olive oil
- 4 cloves garlic, crushed
- 1 whole chicken
- 2 cans (15 oz each) diced tomatoes
- 14 oz can artichoke hearts, drained and rinsed
- 1 cup water
- 1 tablespoon Italian seasoning
- 1 tablespoon pepper
- 1 teaspoon salt
- 2 packages (9oz each) refrigerated tortellini
- Heat oil in a dutch oven. Add garlic and cook for 1-2 minutes.
- Add chicken breast-side down. Brown for about 5 minutes. Turn over and brown for another five minutes.
- Add diced tomatoes, artichoke hearts, water, and seasonings.
- Bake in oven at 350 degrees for 1⅕ to 2 hours, depending on the size of your chicken.
- Remove from oven and add tortellini. Make sure they are submerged in the liquid, cover, and let stand for about 5 minutes.
- Carve chicken and serve with pasta and veggies as a side or mix together for a stew-style meal.