Creamy Pesto Tortellini Skillet

The first time I made this skillet, I was running late on a Tuesday evening and needed something that felt special without hours of work. The way the creamy pesto sauce clings to every pocket of cheese tortellini still amazes me. I've since learned that the secret is letting the sauce bubble just until it thickens enough to coat everything perfectly. Now it's my go-to when I want comfort food that actually comes together faster than delivery would arrive.

Last month my sister came over for dinner, exhausted from a brutal work week, and I whipped this up while she collapsed on the couch. She took one bite and actually stopped talking mid-sentence, which is saying something for someone who never stops moving. The way the fresh spinach wilts into the warm sauce makes it feel like a proper home-cooked meal even though it took barely twenty minutes from start to finish.

Ingredients

• Shelf-stable cheese tortellini (20 oz package): I keep a few packages in the pantry for emergencies; they cook up tender and hold their shape beautifully in sauce
• Rotisserie chicken, shredded (2 cups): The ultimate dinner hack; remove the skin and bones first for the cleanest texture
• Heavy cream (1 cup): This creates that luxurious restaurant-quality sauce that coats everything in silky richness
• Basil pesto (1/2 cup): Store-bought works perfectly here, but fresh homemade will make your kitchen smell incredible
• Grated Parmesan cheese (1/2 cup): Adds a salty, nutty depth that rounds out the creamy sauce beautifully
• Freshly ground black pepper (1/4 teaspoon): A little heat cuts through the richness and wakes everything up
• Salt (1/4 teaspoon or to taste): The pesto and Parmesan are already salty, so taste first before adding more
• Baby spinach (2 cups): Wilts down into the sauce adding color and making you feel slightly virtuous
• Cherry tomatoes, halved (1/2 cup, optional): Little bursts of brightness that make each forkful more interesting
• Fresh basil leaves, for garnish: Not strictly necessary, but they make the final dish look like you tried much harder than you did

Instructions

Get your tortellini perfectly tender:

Bring a large skillet of salted water to a rolling boil and cook the tortellini for 3 to 4 minutes until they float to the surface and are tender throughout. Drain them well and set them aside while you make the sauce.

Build that creamy pesto sauce:

In the same skillet, pour in the heavy cream and bring it to a gentle bubble over medium heat. Stir in the pesto and Parmesan, letting the sauce simmer for about 2 minutes until it thickens enough to coat the back of a spoon.

Bring everything together:

Add the shredded chicken and cooked tortellini back into the skillet, stirring gently until every piece is generously coated in that gorgeous green-speckled sauce.

Add the final touches:

Fold in the baby spinach and cherry tomatoes, cooking for just 1 to 2 minutes until the spinach has wilted and the sauce is bubbling away. Season everything with salt and pepper to taste.

Serve it up while it is hot:

Scoop into bowls immediately, adding fresh basil and extra Parmesan if you are feeling fancy. The sauce keeps thickening as it sits, so this is best enjoyed right away while it is at its creamiest.

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This recipe became my dinner party secret after I served it to friends who swore I had spent hours at the stove. The way they scraped their plates clean told me everything I needed to know. Now I keep these ingredients stocked for those nights when something comforting is non-negotiable.

Making It Vegetarian

Skip the chicken entirely and let the vegetables shine. I have added sautéed mushrooms and zucchini when my vegetarian sister visits, and the result is just as satisfying. The vegetables soak up that creamy pesto sauce beautifully.

Lightening Things Up

Half-and-half works if you are watching calories, though the sauce will be slightly less velvety. The first time I tried this substitution, I missed that luxurious mouthfeel just a little. Now I use the real thing but serve smaller portions.

Wine Pairing

A crisp white wine cuts through the richness and balances the basil intensity perfectly. I always keep a bottle of Pinot Grigio or Sauvignon Blanc chilled for this exact reason. Something about that bright acidity makes each bite feel fresher.

• Gluten-free tortellini works if you need to accommodate dietary restrictions
• Extra vegetables bulk up the servings without changing the cooking time much
• The sauce reheats surprisingly well if you add a splash of cream when warming it up

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There is something deeply satisfying about a meal that comes together this quickly yet tastes like it required so much more effort.

Recipe Q&A

→ Can I make this vegetarian?

Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You could also add white beans for protein to maintain the hearty texture.

→ What type of pesto works best?

Traditional basil pesto is ideal, but you can also use sun-dried tomato pesto for a deeper flavor or arugula pesto for a peppery kick. Store-bought works perfectly, though homemade adds exceptional freshness.

→ Can I use fresh tortellini instead?

Absolutely. Fresh refrigerated tortellini cooks even faster—usually just 2–3 minutes. Adjust the cooking time accordingly and be careful not to overcook since the pasta continues cooking in the sauce.

→ How do I store and reheat 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 creamy consistency. The sauce may thicken when cold but will smooth out when warmed.

→ Can I make this ahead of time?

You can cook the tortellini and shred the chicken in advance, but it's best to make the sauce fresh. If you need to prep ahead, keep components separate and combine just before serving for the best texture and flavor.

→ What sides pair well with this dish?

A crisp green salad with vinaigrette cuts through the richness. Garlic bread or focaccia soaks up the creamy sauce. For a lighter touch, serve with roasted asparagus or steamed broccolini.