Creamy Pesto Tortellini Skillet (Print Version)

Tender cheese tortellini and rotisserie chicken tossed in creamy pesto sauce with spinach and tomatoes for a quick weeknight dinner.

# What You'll 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

# How to Make It:

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 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 to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes. Cook for 1 to 2 minutes until spinach is wilted and sauce is creamy and bubbling.
05 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.

# Additional Tips::

01 -
  • Everything happens in one pan, which means your sink stays miraculously clean
  • The pesto cream sauce comes together in under three minutes but tastes like something from a restaurant
02 -
  • Do not let the cream come to a rolling boil or it might separate and ruin that silky texture
  • The sauce continues thickening as it cools slightly, so do not overreduce it in the pan
03 -
  • Grate your own Parmesan instead of using pre-grated for better melting
  • Room temperature cream incorporates more smoothly into the pesto
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