Creamy Pesto Tortellini Skillet (Printable)

Tender cheese tortellini and rotisserie chicken in a rich, creamy pesto sauce - a quick and satisfying skillet meal.

# Required Ingredients:

→ Pasta & Protein

01 - 1 (20 oz) package shelf-stable cheese tortellini
02 - 2 cups rotisserie chicken, shredded (skin and bones removed)

→ Sauce

03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade)
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt (or to taste)

→ Vegetables & Garnish

08 - 2 cups baby spinach
09 - 1/2 cup cherry tomatoes, halved (optional)
10 - Fresh basil leaves, for garnish (optional)

# Directions:

01 - Bring a large skillet or sauté pan of salted water to a boil. Add tortellini and cook according to package instructions, usually 3–4 minutes. Drain and set aside.
02 - In the same skillet, pour in the 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 the shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes (if using). Cook for 1–2 minutes, until spinach is wilted and the 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 -
  • Everything cooks in one pan, meaning fewer dishes and more time to actually enjoy your evening
  • The rotisserie chicken shortcut feels smart, not lazy, and makes this achievable on any weeknight
  • That creamy pesto sauce clings to every piece of tortellini like it was meant to be there all along
02 -
  • Don't let the cream come to a rolling boil or it might separate, just keep it at a gentle simmer
  • The spinach looks like a mountain when you add it, but trust that it will cook down significantly
  • Reserve some pasta water before draining in case you need to loosen the sauce later
03 -
  • Use room temperature cream to prevent it from curdling when it hits the hot pan
  • If your pesto is particularly thick, thin it with a little olive oil before adding to the cream
  • A microplane makes the lightest, fluffiest Parmesan that melts into the sauce instantly
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