Creamy Pesto Tortellini Skillet

The first time I made this skillet pesto tortellini was on a Tuesday evening when I had zero energy but still wanted something that felt special. I had a rotisserie chicken from the grocery store and a package of tortellini staring at me from the pantry, and somehow magic happened in about twenty minutes. My husband actually stopped scrolling through his phone and said "wait, what IS this" which is basically the highest compliment he can give dinner on a weekday. Now it is our go-to when we want restaurant vibes without leaving the house or doing a million dishes.

Last month my sister came over for dinner and she is usually pretty skeptical of what she calls "throw together meals" but she literally licked her fork clean. I love watching the baby spinach wilt into that gorgeous bright green right before serving, it makes me feel like I am doing something fancy even though I am just standing there stirring. The cherry tomatoes burst slightly when they hit the hot sauce and their juices mix with the cream in the most perfect way.

Ingredients

• Shelf stable cheese tortellini: I keep several packages in my pantry for emergency dinners because they cook faster than dried pasta and always turn out tender
• Rotisserie chicken: Removing the skin and shredding the meat yourself gives you better control over the texture than pre packaged shredded chicken
• Heavy cream: Creates that luxurious velvety sauce base that coats every piece of pasta beautifully
• Basil pesto: Store bought works perfectly but homemade adds an extra fresh punch if you have the time
• Grated Parmesan cheese: Adds a salty nutty depth that balances the bright basil flavors
• Baby spinach: Wilts down quickly and adds nutrition without overpowering the dish
• Cherry tomatoes: They provide little bursts of acidity and sweetness that cut through the rich cream

Instructions

Cook the tortellini:

Bring salted water to a boil in your large skillet and cook the tortellini for just 3 to 4 minutes until they float to the top, then drain them well but do not rinse because you want the starch to help the sauce stick later.

Build the creamy base:

Pour the heavy cream into the same skillet and let it come to a gentle bubble over medium heat, then stir in the pesto and Parmesan until the sauce smooths out and thickens slightly.

Combine everything:

Add the cooked tortellini and shredded chicken to the sauce, tossing gently until every piece is coated in that gorgeous green cream.

Add the fresh elements:

Fold in the spinach and cherry tomatoes and let everything cook together for just a minute or two until the spinach wilts and the sauce bubbles up around the edges.

Season and serve:

Taste the sauce and add salt and pepper as needed, then serve immediately while the cheese is still melted and gooey.

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This recipe has become my secret weapon for those nights when friends text that they are dropping by unexpectedly. I can pull everything together in the time it takes them to drive over and they always think I have been planning this elaborate meal all day. There is something so satisfying about serving something that looks impressive but was actually so simple to throw together.

Make It Your Own

Sometimes I add sun dried tomatoes instead of fresh cherry tomatoes for an even more intense Italian flavor profile. You can also toss in some artichoke hearts or roasted red peppers from a jar for extra depth.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness of the cream while complementing the basil pesto perfectly. If you prefer red wine try a light Chianti that will not overpower the delicate flavors.

Meal Prep Secrets

This actually reheats beautifully for lunch the next day though the sauce will thicken up quite a bit in the refrigerator. I like to splash in a tiny bit of extra cream or milk when warming it up to bring back that perfect velvety consistency.

• Store in an airtight container for up to three days in the refrigerator
• The flavors actually develop and become even more delicious overnight
• Reheat gently over low heat stirring frequently to prevent the sauce from separating

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I hope this becomes one of your busy weeknight heroes like it has for us. Nothing beats the feeling of putting something this delicious on the table with almost zero effort.

Recipe FAQs

→ Can I use fresh tortellini instead of shelf-stable?

Yes, fresh tortellini works wonderfully. Reduce the cooking time to 2-3 minutes as fresh pasta cooks faster. The final dish will have an even more tender, delicate texture.

→ What's the best substitute for rotisserie chicken?

Grilled chicken breast, pan-seared chicken thighs, or even store-bought chicken tenders all work well. You can also omit the chicken entirely and add mushrooms, zucchini, or artichoke hearts for a vegetarian version.

→ How do I lighten this sauce?

Replace heavy cream with half-and-half or whole milk for a lighter option. You can also mix cream with chicken or vegetable broth. The sauce will be thinner but still flavorful and satisfying.

→ Can I make this ahead of time?

This dish is best served fresh, but you can prepare components ahead. Cook tortellini and chicken separately, store in the refrigerator, and combine with the warm sauce just before serving to maintain the best texture.

→ What wine pairs well with this dish?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto beautifully. The acidity cuts through the richness and enhances the basil flavors in the sauce.

→ Is this suitable for gluten-free diets?

Yes, simply use gluten-free tortellini, which is widely available. Check all other ingredients, especially the pesto and Parmesan, to ensure they meet gluten-free standards.