Pin I used to think midweek dinners meant compromise until a Tuesday night when I tossed tortellini into a bubbling skillet and realized comfort food could be this fast. The smell of pesto meeting cream stopped my kids mid-argument over homework. Sometimes the best recipes are the ones that rescue you without fanfare. This dish became my secret weapon for those nights when everyone needs fed, fast, and no one wants cereal. It tastes like you tried harder than you did.
The first time I made this for my neighbor who had just brought home twins, she texted me at nine that night asking for the recipe. She said it felt like someone had cooked for her even though she made it herself. I keep thinking about that when I stir the spinach in at the end, watching it wilt into all that creamy green sauce. Food that feels like a hug but doesnt ask much of you is a rare thing. This one delivers every time.
Ingredients
- Shelf-stable cheese tortellini: The kind you find in the pasta aisle, not the refrigerated section, works beautifully here and cooks in under five minutes.
- Rotisserie chicken: This is your shortcut to a hearty meal; pull it apart with your hands and skip the skin and bones for the cleanest flavor.
- Heavy cream: It makes the sauce luxurious and thick enough to coat the pasta without breaking or separating.
- Basil pesto: Store-bought is perfectly fine, but check the label if you have nut allergies since many contain pine nuts.
- Parmesan cheese: Freshly grated melts into the sauce better than the pre-shredded kind and adds a sharpness that balances the cream.
- Baby spinach: It wilts in seconds and adds color and a little earthiness without any bitterness.
- Cherry tomatoes: Optional but worth it for little bursts of sweetness and acidity that cut through the richness.
- Fresh basil leaves: A handful torn over the top makes it look and taste like you know what youre doing.
Instructions
- Boil the tortellini:
- Bring salted water to a rolling boil in your largest skillet, drop in the tortellini, and cook for three to four minutes until they float and feel tender. Drain them well and set aside while you build the sauce.
- Make the creamy pesto sauce:
- Pour the heavy cream into the same skillet over medium heat and let it bubble gently, then stir in the pesto and Parmesan until everything melts together into a smooth, pale green sauce. This takes about two minutes and smells like summer in Italy.
- Add chicken and tortellini:
- Toss the shredded rotisserie chicken and cooked tortellini into the sauce, stirring gently so every piece gets coated. The sauce will cling to the folds of the pasta in the most satisfying way.
- Fold in greens and tomatoes:
- Add the spinach and halved cherry tomatoes if using, then cook for one to two minutes, just until the spinach wilts and the tomatoes start to soften. The skillet should look creamy, vibrant, and ready to devour.
- Season and serve:
- Taste and add salt and black pepper as needed, then serve hot with extra Parmesan and fresh basil on top. This is the moment when everyone suddenly appears in the kitchen.
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My husband once said this dish tastes like the kind of thing youd order at a little restaurant with candles on the tables. I laughed because I made it in sweatpants on a Wednesday. But he was right in a way—it has that richness and that basil-forward flavor that feels special. Sometimes dinner doesnt need to be complicated to feel like an occasion.
Make It Your Own
You can easily swap the chicken for sauteed mushrooms or grilled zucchini if you want a vegetarian version that still feels filling. I have also stirred in sun-dried tomatoes when I had a jar open in the fridge, and they added a tangy sweetness that worked beautifully with the pesto. If you want more protein, toss in cooked shrimp or Italian sausage instead of chicken. The sauce is forgiving and welcomes almost anything you throw at it.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce thickens as it sits. When you reheat it, add a splash of cream or milk and warm it gently on the stovetop, stirring often so it doesnt stick or separate. The microwave works in a pinch, but the stovetop brings back that silky texture. I usually eat leftovers straight from the skillet while standing at the counter, which tells you how good they are.
Serving Suggestions
This skillet is rich enough to be the whole meal, but a simple green salad with lemon vinaigrette and some crusty bread for soaking up extra sauce make it feel complete. If youre feeling fancy, pour a glass of chilled Pinot Grigio or Sauvignon Blanc to cut through the creaminess. On nights when I want something sweet after, I keep it light—maybe some berries or a square of dark chocolate.
- Serve with garlic bread or focaccia for soaking up every drop of sauce.
- Pair with a crisp arugula salad dressed in olive oil and lemon.
- Top with extra Parmesan, red pepper flakes, or toasted pine nuts for texture and heat.
Pin This is the kind of recipe I come back to when I need something reliable that still feels like I care. It never lets me down, and it always makes the kitchen smell like somewhere you want to be.
Recipe Questions & Answers
- → Can I make this ahead of time?
This dish is best served immediately after cooking to maintain the creamy sauce texture. However, you can prep ingredients in advance—cook the tortellini, shred the chicken, and measure out sauces. Combine everything just before serving for optimal results.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version with slightly less richness. Greek yogurt or sour cream can also work, though add them off heat to prevent curdling. For dairy-free options, try coconut cream or cashew cream blended smooth.
- → Is there a vegetarian version?
Absolutely. Omit the rotisserie chicken and bulk up with sautéed mushrooms, zucchini, roasted bell peppers, or white beans. You'll maintain the protein content and heartiness of the dish while keeping the same creamy pesto flavor profile.
- → Can I use fresh pesto instead of store-bought?
Yes, homemade pesto works wonderfully and often provides more vibrant basil flavor. Use the same amount as store-bought. If your pesto is very thick, thin it slightly with a bit of pasta water or cream before stirring into the sauce.
- → What wine pairs well with this dish?
A crisp white wine complements the creamy pesto beautifully. Pinot Grigio, Sauvignon Blanc, or Vermentino are excellent choices. The acidity cuts through the richness and refreshes your palate between bites.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low to maintain a gentle simmer rather than a rolling boil. Add pesto gradually while stirring constantly, and avoid overheating after combining all ingredients. If the sauce looks grainy, remove from heat and stir in a splash of pasta water.