Creamy Pesto Tortellini Skillet

Tender cheese tortellini and rotisserie chicken in a rich, creamy pesto sauce. A quick and flavorful skillet meal ready in 25 minutes.

# What You'll Need:

→ Pasta & Protein

01 - 1 package (20 oz) 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 halved cherry tomatoes

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, typically 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 cheese 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 halved cherry tomatoes. Cook for 1-2 minutes until spinach wilts and sauce becomes creamy and bubbly.

05 - Adjust seasoning with salt and black pepper to taste.

06 - Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.

# Expert Tips:

01 -

Everything happens in one pan so cleanup is practically non existent
The creamy pesto sauce clings to every single tortellini creating maximum flavor in each bite
Using rotisserie chicken means you get tender juicy meat without any extra cooking time

02 -

Do not let the cream come to a rolling boil or it might separate and become grainy instead of staying smooth and velvety
The sauce continues to thicken as it stands off the heat so keep that in mind when you are adjusting the consistency

03 -