Creamy Pesto Tortellini Skillet

Last Tuesday found me standing in front of the refrigerator at 6 PM, completely exhausted from back to back meetings, staring at a container of leftover rotisserie chicken I'd picked up on impulse two days earlier. That's when this pasta happened—born equal parts desperation and that beautiful serendipity that sometimes strikes when you least expect it. The whole thing came together in one skillet, meaning minimal cleanup, and suddenly I had something that tasted like it came from a cozy Italian restaurant instead of my scattered weeknight kitchen.

My sister was over that same night, watching me throw ingredients into the pan with zero measuring and a lot of hope. She raised her eyebrows when the cream hit the pesto but literally cheered when I slid that first spoonful into bowls. Now she texts me every Thursday asking if it's pesto tortellini night, and honestly, it usually is.

Ingredients

• Shelf stable cheese tortellini: This pasta holds its shape beautifully in the creamy sauce and cooks up incredibly tender
• Rotisserie chicken: The store bought shortcut that makes this recipe feel effortless without sacrificing flavor or texture
• Heavy cream: Creates that luxurious restaurant quality sauce that clings to every piece of pasta
• Basil pesto: The backbone of the entire dish, bringing herbaceous brightness and depth
• Grated Parmesan: Adds salty umami and helps thicken the sauce naturally as it melts
• Baby spinach: Wilts down into the sauce, adding color and a hint of freshness
• Cherry tomatoes: Optional but they burst gently in the heat, creating little pockets of sweetness throughout

Instructions

Cook the tortellini:

Boil salted water in a large skillet and cook tortellini until tender, then drain well and set aside.

Build the sauce:

Pour cream into the same skillet over medium heat, stirring in pesto and Parmesan until melted and slightly thickened.

Combine everything:

Add the cooked tortellini and shredded chicken to the sauce, tossing gently until every piece is coated.

Add the vegetables:

Fold in spinach and tomatoes, cooking just until the spinach wilts and everything is heated through.

Season and serve:

Taste and adjust salt and pepper, then serve immediately with fresh basil and extra Parmesan.

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This recipe became my go to for potlasts after I brought it to a friend's housewarming and watched three different people ask for the recipe before dessert was even served. Something about that creamy pesto sauce makes people feel taken care of, like you put in way more effort than you actually did.

Make It Your Own

The beauty of this skillet dinner lies in how easily it adapts to whatever you have on hand or need to avoid. I've made it vegetarian, gluten free, and with half the cream when I was trying to be virtuous—it works every time.

Perfect Pairings

A crisp white wine cuts through the richness beautifully, but honestly, sometimes I just want a simple green salad with a bright vinaigrette to balance everything out. The key is something acidic to contrast with that luscious cream sauce.

Timing Your Skillet

The most common mistake I see is people trying to prep ingredients while the sauce is already reducing, which leads to overcooked pasta or broken sauce. Have everything measured and ready before you turn on the stove.

• Shred your chicken and drain your tortellini before starting the sauce
• Spinach wilts in seconds so add it last, right before serving
• The sauce continues thickening as it stands, so serve immediately for the silkiest texture

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Some recipes feel like they should be saved for special occasions, but this one tastes like a celebration on a random Tuesday, which is exactly when we need it most.

Recipe FAQs

→ Can I make this vegetarian?

Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You can also increase the spinach or add artichoke hearts for more substance.

→ What type of pesto works best?

Any quality basil pesto works beautifully. Store-bought offers convenience, while homemade allows you to adjust the garlic and pine nut levels to your preference. Just ensure it has a good balance of basil and oil.

→ Can I lighten this dish?

Substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly thinner. You can also increase the vegetables and reduce the amount of tortellini per serving.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to restore the creamy texture. The pasta will absorb more sauce as it sits.

→ Can I use frozen tortellini?

Absolutely. Frozen tortellini works just as well as shelf-stable. Cook according to package directions, which may take a minute or two longer than the shelf-stable variety.