Creamy Pesto Tortellini Skillet (Print)

Tender tortellini and rotisserie chicken in a rich pesto cream sauce with spinach and tomatoes. 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 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 instructions, typically 3-4 minutes. Drain and set aside.
02 - In the same skillet, pour in heavy cream and bring to a gentle simmer over medium heat. Stir in pesto and Parmesan 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 cherry tomatoes. Cook for 1-2 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 additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The rotisserie chicken shortcut makes a weeknight meal feel like Sunday dinner
02 -
  • Drain the tortellini well before adding it back to the sauce, or the cream will thin out too much
  • The sauce continues thickening as it stands, so do not over-reduce it in the pan
03 -
  • Warm your cream slightly before adding it to the pan to prevent it from separating
  • Use gluten-free tortellini if needed, the sauce works exactly the same way
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