Creamy Pesto Tortellini Skillet

I stumbled onto this combination during one of those chaotic Tuesday evenings when takeout felt like too much effort but cooking a real meal seemed impossible. My fridge held exactly half a rotisserie chicken, a random bag of tortellini from the back of the pantry, and a jar of pesto I'd bought on impulse weeks earlier. The whole thing came together in a single pan while my toddler demanded attention and the dog barked at absolutely nothing. That night taught me that some of the most comforting dinners emerge from pure kitchen desperation, not careful planning.

Last summer my sister came over after a terrible day at work, and I threw this together without really thinking about it. She took one bite and actually went quiet for a full minute, which never happens. Now she requests it every time she visits, claiming its her official comfort food, and I've stopped trying to tell her how ridiculously simple it is to make.

Ingredients

• Shelf-stable cheese tortellini: These hold up beautifully in the creamy sauce and cook quickly, making them perfect for skillet meals
• Rotisserie chicken: The real MVP of weeknight cooking, already seasoned and perfectly cooked, saving you at least an hour of prep time
• Heavy cream: Creates that luxurious restaurant-style sauce that clings to every piece of pasta
• Basil pesto: Packed with garlicky, herbaceous flavor that makes the whole dish taste much more complicated than it actually is
• Grated Parmesan: Adds a salty, nutty depth that balances the richness of the cream
• Baby spinach: Wilts down into the sauce, adding color and making you feel slightly virtuous about eating something green

Instructions

Get your tortellini ready:

Boil salted water in your large skillet and cook the tortellini for just 3 to 4 minutes until tender, then drain it but dont bother rinsing since you want that starch to help the sauce cling later

Build the creamy base:

In that same skillet, pour in the heavy cream and let it bubble gently over medium heat, then stir in the pesto and Parmesan until the sauce becomes silky and starts to thicken slightly

Bring it all together:

Toss in the shredded chicken and cooked tortellini, stirring until everything gets completely coated in that gorgeous green-speckled cream sauce

Add the fresh elements:

Fold in the spinach and tomatoes, letting them cook just long enough for the spinach to wilt and the tomatoes to soften, about 1 or 2 minutes

Finish with seasoning:

Taste the sauce and adjust with salt and pepper as needed, then serve it up while its steaming hot and smells absolutely incredible

Save

This recipe has become my go-to for bringing meals to friends who need a little extra comfort. Something about that combination of creamy, salty, and herbaceous flavors feels like a hug in a bowl, and I love watching people's faces light up when they take that first bite.

Making It Your Own

Sometimes I swap in sun-dried tomatoes for the fresh ones when I want a deeper, more intense flavor. The oil from the jar adds another layer of richness that plays beautifully with the pesto, and they hold up better during reheating if you're making this ahead.

Timing Is Everything

I've learned to shred the chicken and measure out all my ingredients before I even put the water on to boil. Once you start cooking, everything moves quickly, and having everything ready means you won't be scrambling to open jars or find measuring spoons while your sauce is trying to reduce.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts right through the richness of this dish. I also love serving it with garlic bread for soaking up every last drop of that incredible sauce, because letting any go to waste feels like a crime against comfort food.

• Crumbled bacon on top adds a smoky crunch that takes this over the top
• A squeeze of fresh lemon juice right before serving brightens everything
• Extra Parmesan at the table is never a bad idea

Save

There's something so satisfying about a recipe that turns simple ingredients into something that feels special. This skillet has saved more weeknights than I can count, and I hope it finds its way into your regular rotation too.

Recipe Questions & Answers

→ Can I make this ahead of time?

This dish is best served fresh, but you can prep components ahead. Cook tortellini and shred chicken earlier in the day, then assemble and cook the skillet just before serving for the creamiest sauce.

→ What's a good substitute for rotisserie chicken?

You can use grilled chicken breast, pan-seared chicken, or even canned chicken in a pinch. For a vegetarian option, substitute with sautéed mushrooms, zucchini, or white beans for protein and texture.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and avoid boiling vigorously. Stir pesto in gradually once the cream is warm, and ensure all ingredients are roughly room temperature before combining to maintain a smooth, creamy sauce.

→ Can I use fresh pesto instead of store-bought?

Absolutely. Fresh homemade pesto works wonderfully. Use the same amount, though you may need to adjust seasoning slightly depending on your pesto's salt content and intensity.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto beautifully. The acidity cuts through the richness and enhances the basil and Parmesan flavors.