Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and juicy rotisserie chicken in a luxurious creamy pesto sauce. A quick, flavor-packed skillet dinner for four.

# What You Need:

→ Pasta & Protein

01 - 1 (20 oz) package shelf-stable cheese tortellini
02 - 2 cups rotisserie chicken, shredded with 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 3-4 minutes. Drain and set aside.
02 - Pour heavy cream into the same skillet 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 1-2 minutes until spinach is wilted and sauce is creamy and bubbling.
05 - Adjust seasoning with salt and black pepper as needed.
06 - Transfer to serving dishes and garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything comes together in one pan which means less cleanup and more time on the couch
  • The sauce clings to every pocket of cheese tortellini making each bite impossibly creamy
  • It transforms a basic store bought rotisserie chicken into something that tastes restaurant made
02 -
  • The sauce will continue to thicken as it sits off the heat so do not worry if it looks slightly thin at first
  • Reserve a splash of pasta water before draining in case you need to loosen the sauce later
  • Store bought pesto varies in saltiness so always taste the sauce before adding extra salt
03 -
  • Use freshly grated Parmesan instead of the pre shredded kind for the smoothest sauce texture
  • Let the heavy cream come to room temperature before cooking to prevent any separation issues
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