Save The smell of basil pesto hitting warm cream still stops me in my tracks every single time. I stumbled onto this combination during one of those chaotic Tuesday evenings when takeout felt like too much effort but cooking dinner seemed impossible. Using a rotisserie chicken felt like cheating at first, but honestly, it is become my secret weapon for weeknight meals that actually taste like they took forever. My husband now requests this skillet at least once a week, and I have stopped fighting it because the cleanup is almost nonexistent.
Last month my sister came over exhausted from work, and I made this while she sat at the counter complaining about her day. By the time I slid the steaming skillet in front of her, she had forgotten what she was even upset about. The way the pesto clings to every piece of tortellini is pure magic, something I discovered by accident when I added the sauce a little too early one night.
Ingredients
- Shelf-stable cheese tortellini: These cook up faster than fresh and hold their shape better in the creamy sauce
- Rotisserie chicken: The ultimate weeknight hack that adds deep flavor without any extra cooking time
- Heavy cream: Creates that luxurious restaurant-style sauce base that thickens beautifully
- Basil pesto: Store-bought works perfectly, but homemade brings an extra freshness if you have time
- Grated Parmesan: Adds a salty, nutty depth that balances the bright basil flavors
- Baby spinach: Wilts down into the sauce and makes you feel slightly virtuous about all that cream
- Freshly ground black pepper: Essential for cutting through the richness
Instructions
- Get your tortellini going:
- Bring a large skillet of salted water to boil and cook the tortellini for about 3 to 4 minutes until tender. Drain and set aside, but keep that skillet handy.
- Build the sauce base:
- Pour the heavy cream into the same skillet and bring it to a gentle simmer over medium heat. Stir in the pesto and Parmesan until the sauce smooths out and thickens slightly, about 2 minutes.
- Bring it all together:
- Add the shredded chicken and cooked tortellini back into the skillet, stirring to coat everything evenly in that gorgeous green sauce.
- Add the final touches:
- Fold in the baby spinach and cherry tomatoes, cooking for just 1 to 2 minutes until the spinach wilts and the sauce is bubbling away happily.
- Season and serve:
- Taste and add salt and pepper as needed, then serve hot with fresh basil and extra Parmesan scattered on top.
Pin it This recipe has saved me countless times when friends drop by unexpectedly. I once served it to my Italian neighbor who said it reminded him of Sunday dinners at his grandmother house, which I consider the highest possible compliment.
Making It Your Own
Sometimes I swap the spinach for arugula when I want a peppery kick, or add sun-dried tomatoes for extra depth. The base formula is so forgiving that you can play around with whatever is languishing in your crisper drawer.
Pairing Suggestions
A crisp white wine like Pinot Grigio cuts through the cream beautifully. I have also served it with a simple green salad dressed in nothing but lemon juice and olive oil to let the pasta shine.
Make-Ahead Wisdom
The sauce actually tastes better the next day as the flavors meld together. I often cook the chicken and tortellini separately, then combine everything just before serving for the freshest texture.
- Keep some extra pesto handy to stir in leftovers as the sauce can absorb overnight
- Add a splash of pasta water when reheating to bring back that silky consistency
- The spinach is best added fresh when reheating so it does not turn muddy
Pin it There is something deeply satisfying about a meal that comes together this quickly but tastes like it took all afternoon.
Frequently Asked Questions
- → Can I make this dish ahead of time?
This skillet is best enjoyed fresh, but you can prepare components ahead. Cook the tortellini and shred the chicken in advance, then combine everything when ready to serve. Store leftovers in an airtight container for up to 3 days and reheat gently on the stovetop with a splash of cream.
- → What's the best substitute for heavy cream?
Half-and-half creates a lighter sauce with similar richness. You can also use Greek yogurt or crème fraîche for tanginess, though these may separate slightly when heated. Add them slowly while stirring off heat for best results.
- → How do I prevent the pesto from darkening?
Stir the pesto in at the end of cooking rather than at the beginning to preserve its vibrant green color and fresh basil flavor. Store-bought pesto is more stable than homemade, and adding it to warm cream rather than high heat helps maintain its quality.
- → Can I use frozen tortellini instead of shelf-stable?
Yes, frozen tortellini works wonderfully and cooks in about the same time, typically 3-4 minutes. No need to thaw before cooking. Simply add directly to boiling salted water as directed on the package.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto sauce beautifully. The acidity cuts through the richness while enhancing the herbal basil notes. Avoid heavy reds, which overpower this delicate dish.
- → How do I make this vegetarian?
Simply omit the rotisserie chicken and add extra vegetables such as sautéed mushrooms, zucchini, artichoke hearts, or sun-dried tomatoes. This maintains the protein content and heartiness while creating a satisfying meatless meal.