Creamy Pesto Tortellini Skillet

There was an evening when my kitchen smelled like chaos—I'd promised dinner in twenty minutes but somehow forgot to plan anything. My eyes landed on a rotisserie chicken from the grocery store, a box of tortellini, and a jar of pesto sitting in the fridge. What emerged from that moment of mild panic became something I now make on purpose, not by accident. The creamy pesto sauce does something magical to those little cheese pillows, turning a weeknight scramble into something that tastes intentional and unhurried.

I made this for my sister on a Tuesday night when she showed up exhausted from work, and she ate two bowls before saying anything other than asking for seconds. That's when I realized this dish had crossed over from convenient to genuinely crave-worthy. The way the spinach wilts into the creamy sauce while the tortellini stays tender but holds its shape—it felt like actual cooking, not a shortcut.

Ingredients

• Cheese tortellini (1 20 oz package): These little pasta pillows are shelf-stable and cook in minutes, which is the whole point of this recipe working so quickly—fresh tortellini would work too, but won't save you time.
• Rotisserie chicken (2 cups shredded): Buy it hot or cold, either way works; just remove the skin and bones and shred it with two forks, and you've tackled what would normally be the most time-consuming step.
• Heavy cream (1 cup): This is what makes the sauce silky and luxurious; don't skip it or substitute it with something too light or the sauce will taste thin.
• Basil pesto (1/2 cup): Use jarred if you're in a hurry, but if you have fresh basil around, a quick homemade batch makes this taste restaurant-quality.
• Parmesan cheese (1/2 cup grated): Freshly grated tastes noticeably better than pre-grated, especially in a dish this simple where every ingredient gets its moment.
• Baby spinach (2 cups): It wilts down to almost nothing, so don't be intimidated by the volume—the heat of the skillet does the work.
• Cherry tomatoes (1/2 cup halved, optional): These add brightness and a little burst of acidity that keeps the richness from feeling heavy.
• Salt and black pepper: Taste the sauce before serving and season generously; pesto and Parmesan are already salty, but you might need a touch more.
• Fresh basil for garnish (optional): A small handful scattered on top brings back that fresh herbaceous note that makes people wonder if you're hiding something.

Instructions

Boil the tortellini:

Fill a large skillet with salted water and bring it to a rolling boil—the salt matters because it's seasoning the pasta from the inside out. Add tortellini and stir gently so they don't stick, then cook for however long your package says, usually three to four minutes; when they start floating, they're done.

Build the pesto cream sauce:

Drain the tortellini and return the empty skillet to medium heat, then pour in the heavy cream and let it warm through until small bubbles form around the edges. Stir in the pesto and Parmesan until it turns into a smooth, glossy sauce that coats the back of a spoon—this takes about two minutes and is the moment everything smells incredible.

Bring everything together:

Add the shredded chicken and cooked tortellini back to the skillet and stir gently until every piece gets wrapped in that creamy sauce. The heat is still doing work here, making everything warm and helping the flavors marry together.

Wilt the spinach and finish:

Fold in the baby spinach and tomatoes if you're using them, stirring for just a minute or two until the spinach turns dark green and silky. Taste the sauce and adjust the salt and pepper to your preference—this is your last chance to make it taste exactly right.

Plate and garnish:

Transfer to bowls while everything is still steaming, then scatter fresh basil on top and an extra pinch of Parmesan if you're feeling it. Serve immediately while the sauce is still creamy and the tortellini are at their softest.

Pin It

There's something about watching spinach transform from a sprawling pile into something silky and integrated into the sauce—it feels like a small kitchen magic trick that never gets old. This dish has become my answer to the question "What's for dinner?" when I don't have much time but want to feel like I actually cooked something.

Why This Works as a Weeknight Dinner

The genius of this recipe is that it starts with ingredients you can keep stocked: shelf-stable tortellini, a jar of pesto, cream, and Parmesan. Add a rotisserie chicken from any grocery store and you're minutes away from something that tastes like you planned it days ago. There's no fancy knife work, no long simmering, no techniques you need to master—just one skillet and maybe six minutes of actual hands-on time.

Playing with the Recipe

Once you've made this a few times, it becomes a canvas for whatever's in your fridge. Swap the spinach for arugula if that's what you have, add sliced mushrooms that you've quickly sautéed, or use sun-dried tomatoes instead of fresh if that's easier. I've made a vegetarian version by skipping the chicken entirely and adding extra vegetables, and honestly it's just as satisfying—the pesto and cream sauce carries enough flavor that you don't miss the protein.

Wine and Serving Suggestions

This is one of those dishes that pairs beautifully with something crisp and cold—a Pinot Grigio or Sauvignon Blanc cuts through the richness and makes each bite feel lighter. I serve it straight from the skillet if it's just family, but if you're trying to impress someone, ladle it into shallow bowls so the sauce pools around the tortellini and everything looks intentional and plated. A side salad with lemon vinaigrette on the side is all you need; the pasta and sauce are already pretty rich and satisfying on their own.

• Make sure your wine is chilled before serving so the temperature contrast feels refreshing between bites.
• Have extra Parmesan at the table because some people will want more, and you should let them.
• Don't stress about perfect plating—a home-cooked skillet dinner should look warm and inviting, not stiff or overly arranged.

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This recipe reminds me that sometimes the best dinners aren't the ones you stress about planning—they're the ones that happen because you paid attention to what was already sitting in front of you. Once you make this, it becomes the meal you return to when time is short but you still want to feed people something real.

Recipe FAQs

→ Can I make this vegetarian?

Simply omit the rotisserie chicken and add extra vegetables such as sautéed mushrooms, zucchini, or bell peppers. You can also increase the spinach quantity or add artichoke hearts for protein and substance.

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

Absolutely. Fresh refrigerated tortellini works beautifully and may cook slightly faster than shelf-stable varieties. Check the package instructions and adjust cooking time accordingly, typically 2–3 minutes for fresh pasta.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore the sauce's creamy consistency. The microwave also works in 1–2 minute intervals.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce while still providing creaminess. For a dairy-free option, use full-fat coconut milk or cashew cream, though the flavor profile will change slightly. Keep in mind that lower-fat milk alternatives may not thicken as well.

→ Is this freezer-friendly?

The dish can be frozen before adding the spinach and tomatoes. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat and fold in fresh spinach just before serving.