Creamy Pesto Tortellini Skillet

The first time I made this skillet, I was running late after a chaotic day at work and needed something that felt like comfort food but wouldn't keep me in the kitchen for hours. The smell of pesto hitting the warm cream changed everything in my apartment, and my roommate wandered in asking what restaurant I'd ordered from. Now it's our go-to when life gets overwhelming and we need something that tastes like a hug.

Last summer, I made this for my parents when they visited unexpectedly, and my dad literally went back for thirds. He's usually critical of quick meals, but this one won him over with how the flavors came together so effortlessly. Seeing him scrape his plate clean made me realize that simple food, done right, is often what people remember most.

Ingredients

• Shelf-stable cheese tortellini: Skip the refrigerated version here, the shelf-stable pasta holds up beautifully when cooked directly in the skillet
• Rotisserie chicken: Using store-bought shredded chicken is the secret to making this taste like you spent hours when it really took minutes
• Heavy cream: Creates that velvety restaurant-style sauce that coats every bite perfectly
• Basil pesto: The flavor powerhouse of this dish, so use a brand you actually enjoy eating straight from the jar
• Parmesan cheese: Adds a salty, nutty depth that balances the richness of the cream
• Baby spinach: Wilts down beautifully and makes you feel slightly virtuous about eating something green
• Cherry tomatoes: Optional but adds these little bursts of brightness that cut through all the creaminess

Instructions

Cook the tortellini directly in the skillet:

Boil salted water in your large skillet and cook the tortellini according to package directions, usually about 3 to 4 minutes until tender, then drain well and set it aside briefly.

Build that gorgeous creamy pesto sauce:

In the same skillet, warm the heavy cream over medium heat until it gently simmers, then stir in the pesto and Parmesan until the sauce becomes smooth and slightly thickened.

Bring everything together:

Add the cooked tortellini and shredded chicken back into the skillet, tossing everything until every piece is coated in that luscious green-speckled sauce.

wilt in the vegetables:

Fold in the baby spinach and halved cherry tomatoes if you're using them, cooking just until the spinach collapses into the sauce and everything is bubbling gently.

Season to perfection:

Taste and adjust with salt and pepper, remembering the Parmesan already added some saltiness.

Finish with flair:

Serve it steaming hot, scattered with fresh basil leaves and maybe an extra dusting of Parmesan if you're feeling fancy.

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This recipe became a staple in our house during a particularly brutal winter when everyone seemed to be getting sick and comfort was non-negotiable. There's something about the combination of warm, creamy pasta and bright basil that makes even the worst days feel a little more manageable.

Making It Your Own

The beauty of this skillet is how easily it adapts to what you have on hand or what you're craving. I've swapped the spinach for arugula when that's what was wilting in my fridge, and the peppery bite was actually a nice surprise. You could add sautéed mushrooms or zucchini for extra vegetables, or even some sun-dried tomatoes for a more intense flavor punch.

Lightening It Up

Sometimes I make this with half-and-half instead of heavy cream, and while it's slightly less decadent, it still delivers that creamy satisfaction without quite as much richness. The sauce won't thicken quite as much, but a quick splash of pasta water helps achieve the right consistency. You could also use whole milk in a pinch, though the sauce will be noticeably thinner.

Perfect Wine Pairings

A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the cream beautifully and complements the basil notes in the pesto. If you prefer red, a light Chianti won't overpower the dish. For a non-alcoholic option, sparkling water with lemon provides that same palate-cleansing brightness.

• Cold leftovers actually make an excellent lunch the next day, if they last that long
• The sauce thickens as it cools, so add a splash of cream or water when reheating
• This doubles beautifully for meal prep or feeding a larger crowd

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This skillet has saved more weeknight dinners than I can count, and somehow it never fails to make a regular Tuesday feel a little special.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You can also increase the spinach and add more cherry tomatoes for a hearty vegetarian version.

→ Can I use fresh tortellini instead of shelf-stable?

Absolutely! Fresh refrigerated tortellini works perfectly and may cook even faster - typically 2-3 minutes instead of 3-4. Just adjust the cooking time according to the package directions and avoid overcooking.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of cream or milk to restore the creamy consistency.

→ Can I freeze this dish?

While possible, freezing may affect the creamy sauce texture. If freezing, do so without the spinach and tomatoes - add these fresh when reheating. Consume within 1-2 months for best quality.

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version, though the sauce will be slightly less thick. For a dairy-free option, try full-fat coconut milk or cashew cream, keeping in mind the flavor will change slightly.

→ Is the pesto sauce spicy?

No, traditional basil pesto is not spicy. It has a fresh, herbaceous flavor from basil and garlic with a rich, nutty undertone from pine nuts and Parmesan. If you enjoy heat, add red pepper flakes to taste.