Creamy Pesto Tortellini Skillet

I stumbled onto this recipe during one of those chaotic Tuesday evenings when everyone arrived home hangry and I had zero plan. The rotisserie chicken from my weekend grocery run sat staring at me from the counter, and a bag of tortellini had been languishing in the pantry since who knows when. Ten minutes later, my kitchen smelled like an Italian grandmother had moved in, and I realized I'd never go back to jarred marinara on busy nights again.

Last winter my sister came over completely defeated after a terrible day at work, and I threw this together without even thinking. She took one bite, closed her eyes, and whispered that this was exactly what she needed right now. Sometimes food really is love, especially when it involves this much cheese.

Ingredients

• Shelf stable cheese tortellini: I keep several packages in my pantry at all times because they cook faster than fresh and hold up beautifully in sauce
• Rotisserie chicken: The unsung hero of weeknight dinners, already perfectly cooked and seasoned so you can skip an entire step
• Heavy cream: Creates that velvety restaurant style texture that makes this feel indulgent and special
• Basil pesto: Store bought is absolutely fine here, but if you have homemade from summer, break it out
• Grated Parmesan: Use the good stuff you grate yourself, not the powdery stuff in the green shaker
• Baby spinach: Wilts down into the sauce and makes you feel slightly better about all that cream

Instructions

Cook the tortellini:

Boil salted water in your large skillet and cook the pasta just until it floats, usually 3 to 4 minutes, then drain and set it aside

Build the sauce base:

In that same beautiful skillet, warm the cream over medium heat until tiny bubbles form around the edges, then stir in the pesto and Parmesan until melted and smooth

Bring it all together:

Add the chicken and tortellini back into the skillet, tossing gently until every piece is coated in that gorgeous green cream sauce

Add the finishing touches:

Fold in the spinach and tomatoes, cooking just until the leaves collapse and everything is bubbling and fragrant

Season and serve:

Taste and adjust the salt and pepper, then heap into bowls and shower with fresh basil if you remembered to buy some

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This has become my go to when friends surprise me with a visit because it scales up effortlessly and looks impressive with almost zero effort. Something about the bright green sauce dotted with red tomatoes makes people think you really tried.

Make It Your Own

I once made this with sun dried tomato pesto instead of basil, and the entire family agreed it was even better than the original. The sweet tang of the tomatoes cuts through the rich cream in a way that keeps you coming back for bite after bite.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness beautifully, but honestly, I've paired this with everything from sparkling wine to light reds, and it somehow works with all of them. The key is something with enough acidity to stand up to all that creamy goodness.

Leftover Secrets

This actually reheats better than most creamy pasta dishes because the tortellini holds its texture instead of turning mushy. Add a tiny splash of cream or milk when warming it up, and nobody will even know it was made yesterday.

• Portion leftovers into microwave safe containers before refrigerating
• Top with extra Parmesan before reheating to restore that crispy golden top
• Avoid the microwave if possible, the stove keeps the texture perfect

Save

Some recipes are just worth keeping in your back pocket for when life gets overwhelming and delicious comfort is the only solution.

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You can also increase the spinach or add artichoke hearts for more substance.

→ What type of pesto works best?

Both store-bought and homemade basil pesto work wonderfully. If using jarred pesto, taste it first and adjust seasoning accordingly. Homemade pesto allows you to control the garlic and pine nut levels to your preference.

→ Can I lighten this dish?

Substitute half-and-half or whole milk for the heavy cream, though the sauce will be slightly thinner. You can also reduce the amount of cream and increase the pesto for a more concentrated flavor with less dairy.

→ What other proteins can I use?

Grilled chicken breast, Italian sausage, or shrimp make excellent alternatives to rotisserie chicken. For a vegetarian option, try cannellini beans or chickpeas for protein while keeping the creamy texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to restore the sauce's creamy consistency. The pasta may absorb more liquid overnight.

→ Can I make this gluten-free?

Yes, use gluten-free tortellini which is now widely available. Ensure your pesto is gluten-free as some brands may contain thickeners or wheat-based ingredients. Always check labels if avoiding gluten.