Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and rotisserie chicken tossed in a rich, creamy pesto sauce with wilted spinach. A satisfying 25-minute meal.

# What You'll Need:

→ Pasta & Protein

01 - 20 oz package 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

# Steps:

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 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 - Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

# Expert Advice:

01 -
  • Incredibly Fast: Using rotisserie chicken and shelf-stable tortellini means dinner is ready in under 30 minutes.
  • One-Pan Ease: The sauce and main components come together in a single large skillet for minimal cleanup.
  • Fresh & Flavorful: The combination of basil pesto, fresh spinach, and cherry tomatoes creates a bright, balanced meal.
02 -
  • Pasta Check: Drain the tortellini as soon as they reach al dente, as they will continue to soften slightly once added to the hot cream sauce.
  • Pesto Quality: Since pesto is the primary flavor, using a high-quality brand or a fresh homemade batch will significantly enhance the final dish.
  • Allergen Note: Always check your pesto label for pine nuts or other tree nuts if you are cooking for someone with allergies.
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