Creamy Pesto Tortellini Skillet (Printable Version)

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

# What You'll Need:

→ Pasta & Protein

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

→ Sauce

03 - 1 cup heavy cream
04 - 1/2 cup basil pesto
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt

→ Vegetables & Garnish

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

# Directions:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package directions, approximately 3 to 4 minutes. Drain and set aside.
02 - In the same skillet, pour heavy cream and bring to a gentle simmer over medium heat. Stir in basil pesto and Parmesan cheese until smooth and slightly thickened, about 2 minutes.
03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes. Cook for 1 to 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 additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in 25 minutes, which means you can feed people without feeling like you've spent your entire evening cooking.
  • The rotisserie chicken does all the heavy lifting—no chopping or cooking meat required, just shred it straight from the package.
  • One skillet means minimal cleanup, which might be the best part of a weeknight dinner.
02 -
  • Don't let the cream boil vigorously or it can break and separate—keep the heat at medium and listen for a gentle simmer, not an aggressive bubble.
  • The pesto and Parmesan already contain salt, so taste before adding more or you'll end up with something overly salty that makes your guests reach for water.
03 -
  • If you make homemade pesto instead of using jarred, cook it into the cream gently without letting it boil, or the fresh basil flavor can turn slightly bitter.
  • Save a little pasta water before draining the tortellini, then if your sauce ever seems too thick, a splash of that starchy water will loosen it right up and help it coat the pasta better.
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