Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and rotisserie chicken in a creamy pesto sauce. Quick, flavorful, and ready in 25 minutes.

# What You'll Need:

→ Pasta & Protein

01 - 1 (20 oz) package shelf-stable cheese tortellini
02 - 2 cups rotisserie chicken, shredded with 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

# Step-by-Step Guide:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, typically 3 to 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 until smooth and slightly thickened, about 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 to 2 minutes until spinach is wilted and sauce is creamy and bubbling.
05 - Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

# Expert Tips:

01 -
  • Everything happens in one skillet, which means you spend less time washing dishes and more time actually enjoying your evening
  • The rotisserie chicken shortcut means this tastes like it simmered all day even though it hits the table in under thirty minutes
02 -
  • The sauce continues to thicken as it stands off the heat, so resist the urge to reduce it too much while cooking
  • Pesto brands vary wildly in saltiness, so always taste your sauce before adding extra salt
03 -
  • Use the same skillet for everything to build layers of flavor from the pasta water and cream
  • If the sauce seems too thick, splash in a little pasta water to loosen it back up
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