Creamy Pesto Tortellini Skillet

The first time I made this skillet, I was exhausted after a chaotic day and just wanted something that felt special but didn't require two hours of hovering over the stove. I grabbed a rotisserie chicken from the fridge, that always-there jar of pesto, and some tortellini from the pantry. Ten minutes later, my kitchen smelled like an Italian grandmother had been cooking there all afternoon. Now it's my go-to when I need comfort food without the fuss.

Last Tuesday, my sister dropped by unexpectedly with her two kids, and I had exactly twenty minutes to get dinner on the table. This recipe saved my evening. The kids were dipping crusty bread into the sauce before I even had the bowls out, and my sister asked for the recipe before she'd even finished her first serving. That's when I knew this wasn't just a weeknight emergency meal anymore.

Ingredients

• Shelf-stable cheese tortellini: The refrigerated section works too, but I always keep a package in the pantry for those nights when cooking feels like too much
• Rotisserie chicken: Removing the skin first keeps the dish from becoming greasy while still getting all that seasoned flavor
• Heavy cream: This creates the luxurious base that makes the pesto cling to every piece of pasta
• Basil pesto: Store-bought is totally fine here, but if you have homemade from summer, it transforms everything
• Grated Parmesan: The salt in the pesto means you can go lighter on seasoning, but freshly grated cheese melts into the sauce so much better
• Freshly ground black pepper: Pesto and cream need something sharp to cut through the richness
• Baby spinach: It wilts into the sauce and adds color without making it taste like you're eating a salad
• Cherry tomatoes: Optional but they burst slightly and add little pops of brightness against all that cream

Instructions

Cook the tortellini:

Boil salted water in your skillet and cook tortellini according to package directions, then drain and set it aside. The water will taste slightly salty, which is perfect since we're not boiling pasta separately

Build the sauce base:

Pour the heavy cream into the same skillet and bring it to a gentle bubble over medium heat, then stir in the pesto and Parmesan until everything is smooth and starting to thicken

Combine everything:

Add the cooked tortellini and shredded chicken to the sauce, tossing to coat every piece evenly

Add the vegetables:

Fold in the spinach and tomatoes, letting them cook for just a minute or two until the spinach wilts and the sauce is bubbling again

Season and serve:

Taste and add salt and pepper if needed, then serve hot with extra Parmesan and fresh basil on top

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My friend texted me at 9 pm one night, stressed and hungry, and I talked her through this recipe over the phone. She made it while we chatted, and halfway through she stopped and said, 'I actually feel calm now.' Food shouldn't always be that deep, but sometimes it is.

Make It Your Own

Sometimes I skip the chicken entirely and add sautéed mushrooms or zucchini instead. The sauce is that good, it carries almost anything you throw at it. Once I added roasted red peppers from a jar, and honestly, that might have been the best version yet.

Wine Pairing

A crisp Pinot Grigio cuts through the cream without competing with the basil. If you prefer red, something light like a Bardolino works because it won't overpower the delicate pesto flavor. But honestly, most weekdays I just drink water and call it dinner.

Storage & Meal Prep

This reheats surprisingly well for a cream-based pasta. The sauce absorbs into the tortellini overnight, so I usually splash in a little extra cream or milk when warming it up. It keeps in the fridge for about three days, though it rarely lasts that long in my house.

• Freeze individual portions for those nights when even 25 minutes feels like too much
• The sauce separates slightly after freezing but comes back together with a quick stir
• If meal prepping, undercook the tortellini by a minute so it doesn't get mushy when reheated

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This is the kind of meal that makes people think you tried harder than you actually did.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You could also increase the spinach to 3-4 cups or add artichoke hearts for more substance.

→ What type of pesto works best?

Both store-bought and homemade basil pesto work wonderfully. If using store-bought, look for a brand with good olive oil quality and fresh basil flavor. For homemade, blend fresh basil, pine nuts, garlic, Parmesan, and extra virgin olive oil.

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

Yes, fresh refrigerated tortellini works perfectly and may cook even faster—usually just 2-3 minutes. Adjust the cooking time according to the package instructions to avoid overcooking the pasta.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of cream or milk when reheating on the stove over medium-low heat to restore the creamy texture.

→ Can I freeze this dish?

Freezing is possible but may affect the creamy sauce texture. If freezing, undercook the tortellini slightly, cool completely, and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What wine pairs well with this?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or a light Chardonnay complements the rich, creamy sauce beautifully. The acidity cuts through the cream while enhancing the basil pesto flavors.