Save to Pinterest I stumbled upon this dinner idea during one of those chaotic Tuesdays when the refrigerator was bare but hunger was immediate. The combination of pesto and cream had never crossed my mind until I saw a jar of green sauce sitting next to a carton of heavy cream. Something about that vibrant green and rich white swirling together made me grab the tortellini from the pantry and start experimenting.
My sister was visiting when I first made this skillet, and she actually asked if I had been secretly taking cooking classes. The way the spinach wilts into the sauce creates these beautiful dark green ribbons throughout. Now whenever she visits, this is the first thing she requests, even before she unpacks her bag.
Ingredients
- Shelf stable cheese tortellini: These little pasta pillows hold their shape perfectly in the creamy sauce and cook up incredibly tender
- Rotisserie chicken: Using a store bought bird saves so much time and the meat stays moist in the rich sauce
- Heavy cream: This creates that luxurious velvety texture that makes the sauce feel indulgent and restaurant quality
- Basil pesto: The bright herby flavor cuts through the richness and adds that gorgeous green color to the dish
- Grated Parmesan cheese: Adds a salty nutty depth that makes the sauce feel more complex than it actually is
- Baby spinach: Wilts down beautifully and adds fresh color without making the dish feel too heavy
- Cherry tomatoes: Their burst of acidity balances the creaminess though they are completely optional
Instructions
- Get the tortellini going:
- Boil some salted water in your large skillet and cook the tortellini for just 3 to 4 minutes until they float to the top and are tender. Drain them well but do not rinse because you want that starch to help the sauce cling later.
- Build the creamy base:
- Pour the heavy cream into the same skillet and let it come to a gentle bubble over medium heat. Stir in the pesto and Parmesan until the mixture transforms into a smooth glossy sauce that coats the back of your spoon.
- Bring it all together:
- Add the cooked tortellini and shredded chicken to the sauce and stir gently until everything is beautifully coated. The tortellini will start soaking up that flavorful sauce immediately so work quickly.
- Add the fresh elements:
- Fold in the baby spinach and cherry tomatoes if you are using them and let them cook for just a minute or two. The spinach should wilt into silky ribbons while the tomatoes soften just enough to release their juices.
- Season and serve:
- Taste the sauce and adjust with salt and pepper as needed then serve it up immediately while it is still bubbling hot. A sprinkle of fresh basil and extra Parmesan on top makes it feel special.
Save to Pinterest This recipe has saved me on countless busy weeknights when takeout seemed like the only option. There is something deeply satisfying about transforming simple ingredients into a meal that feels comforting and special without requiring hours of effort.
Making It Lighter
Half and half works surprisingly well in place of heavy cream if you are watching the calories. The sauce will be slightly less velvety but still delicious and satisfying.
Vegetarian Twist
Sautéed mushrooms or zucchini chunks make excellent substitutes for the chicken. They absorb the pesto cream sauce beautifully and add a nice earthy element to the dish.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness of the cream sauce. A simple green salad with vinaigrette on the side helps balance the meal.
- Keep some extra pesto handy to stir into leftovers which tend to absorb the sauce overnight
- Gluten free tortellini works here if you need to accommodate dietary restrictions
- This dish reheats beautifully with just a splash of cream to bring the sauce back to life
Save to Pinterest There is nothing quite like standing over a steaming skillet of this creamy pesto tortellini knowing dinner is ready in under 30 minutes.
Recipe Questions
- → Can I use fresh pesto instead of store-bought?
Absolutely. Fresh basil pesto works wonderfully and often enhances the flavor profile. Use the same amount (1/2 cup) and adjust seasoning as needed since homemade pesto can vary in salt content and intensity.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. You can also use Greek yogurt or crème fraîche, though reduce heat to prevent curdling. Coconut cream offers a dairy-free alternative with similar richness.
- → How do I make this vegetarian?
Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or sun-dried tomatoes. Consider adding white beans or lentils for additional protein and substance.
- → Can I prepare this ahead of time?
Cook the tortellini and sauce separately, then combine just before serving to prevent the pasta from becoming mushy. The sauce keeps refrigerated for up to three days and reheats gently on the stovetop.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto flavors beautifully. Vermentino or Gavi also work well, their acidity cutting through the richness of the cream sauce.
- → Is this gluten-free?
Traditional tortellini contains wheat, but gluten-free alternatives are readily available. Verify all ingredients, especially pesto and store-bought rotisserie chicken seasoning, for hidden gluten.