Creamy Pesto Tortellini Skillet

Tender tortellini and juicy chicken enveloped in a rich basil pesto cream sauce, ready in just 25 minutes.

# What You'll Need:

→ Pasta & Protein

01 - 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)

# How-To Steps:

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.

06 - Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

# Expert Tips:

01 -

The creamy pesto sauce comes together in under 5 minutes but tastes like it simmered for hours
Using rotisserie chicken means you skip the whole cooking protein step while still getting tender, juicy meat in every bite
Everything happens in one pan, so you get maximum flavor with minimum cleanup

02 -

The sauce thickens quickly once it comes off the heat, so if it looks too thin, just give it another minute in the pan
Overcooking the spinach makes it release water and turn the sauce weirdly green and watery
Using half-and-half instead of heavy cream changes the texture completely

03 -