Creamy Pesto Tortellini Skillet (Print)

Tender cheese tortellini and rotisserie chicken in a rich creamy pesto sauce. A quick, flavor-packed dinner ready in 25 minutes.

# Components:

→ Pasta & Protein

01 - 20 oz package shelf-stable cheese tortellini
02 - 2 cups shredded rotisserie chicken, skin and bones removed

→ Sauce

03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Vegetables & Garnish

08 - 2 cups baby spinach
09 - 1/2 cup cherry tomatoes, halved
10 - Fresh basil leaves for garnish

# Directions:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, usually 3 to 4 minutes. Drain and set aside.
02 - In the same skillet, pour in heavy cream and bring to a gentle simmer over medium heat. Stir in pesto and Parmesan until smooth and slightly thickened, approximately 2 minutes.
03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes. Cook for 1 to 2 minutes until spinach is wilted and the sauce is creamy and bubbling.
05 - Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It pulls together in the time it takes to set the table and pour drinks.
  • One skillet means less cleanup when youre already tired.
  • The creamy pesto sauce clings to every pillow of tortellini like it was meant to be there.
  • Rotisserie chicken turns this into a full meal without extra prep or worry.
02 -
  • Dont walk away from the cream while it simmers or it can boil over and make a mess of your stovetop.
  • If the sauce looks too thick, splash in a few tablespoons of the pasta cooking water before you drain it to loosen things up.
  • Add the spinach at the very end or it will turn dark and slimy instead of bright and tender.
03 -
  • Use the pasta cooking water as your secret ingredient—reserve half a cup before draining to adjust sauce consistency.
  • Let the sauce simmer just until it coats the back of a spoon; overcooking can make it grainy.
  • Taste the pesto before adding salt, as store-bought versions can already be quite salty.
  • For deeper flavor, toss the chicken in the skillet for a minute before adding the tortellini so it warms through and soaks up the sauce.
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