Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and shredded rotisserie chicken in a rich creamy pesto sauce. A comforting skillet dinner ready in just 25 minutes.

# What you need:

→ 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 directions, approximately 3-4 minutes. Drain and set aside.
02 - In the same skillet, pour heavy cream and bring to a gentle simmer over medium heat. Stir in pesto and Parmesan until smooth and slightly thickened, about 2 minutes.
03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir thoroughly to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes. Cook for 1-2 minutes until spinach wilts and sauce reaches a creamy, bubbling consistency.
05 - Season with salt and black pepper to taste. Transfer to serving bowls and garnish with fresh basil leaves and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rotisserie chicken shortcut means you get homemade flavor in a fraction of the time
  • That creamy pesto sauce clings to every bite of tortellini like it was made to be there
02 -
  • The sauce continues to thicken as it stands off the heat, so do not over-reduce it in the pan
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge
03 -
  • Grate your own Parmesan instead of buying pre-shredded for a smoother sauce
  • Reserve some pasta water before draining in case you need to loosen the sauce later
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