Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and rotisserie chicken in a rich creamy pesto sauce. A quick, flavorful skillet 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, approximately 3 to 4 minutes. Drain thoroughly and set aside.
02 - In the same skillet, pour heavy cream and bring to a gentle simmer over medium heat. Stir in basil pesto and Parmesan cheese until smooth and slightly thickened, approximately 2 minutes.
03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir thoroughly to coat all components 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 reaches a creamy, bubbling consistency.
05 - Adjust seasoning with salt and black pepper to taste. Transfer to serving plates and garnish with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything happens in one skillet, so cleanup takes less time than the actual cooking.
  • The pesto does all the heavy lifting for flavor, while cream turns it silky and restaurant quality.
  • Rotisserie chicken means no raw meat to handle and dinner is done in under half an hour.
  • Spinach wilts right into the sauce, sneaking in greens without any extra effort.
02 -
  • Don't skip draining the tortellini well, because any water clinging to them will make your sauce watery instead of creamy.
  • Use medium heat when simmering the cream so it thickens gently without breaking or curdling.
  • If your pesto is very oily, the sauce might look separated at first, but keep stirring and it will come together as the Parmesan melts in.
  • Add the spinach at the very end so it wilts but doesn't turn to mush or lose its bright green color.
03 -
  • Use the best quality pesto you can find or afford, because it's the star of the sauce and cheap versions can taste flat or overly salty.
  • If you want a lighter dish, substitute half and half for heavy cream and use only half the Parmesan, but know the sauce won't be quite as luscious.
  • Check your pesto label for pine nuts if you're serving anyone with tree nut allergies, and look for nut free versions if needed.
  • Toss in a pinch of red pepper flakes while the cream simmers if you like a gentle kick of heat behind the basil.
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