Creamy Pesto Tortellini Skillet (Printable Version)

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

# Ingredient List:

→ Pasta & Protein

01 - 1 (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. Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, which means less cleanup and more time to actually enjoy your evening
  • Store-bought rotisserie chicken transforms into something extraordinary with almost zero effort
  • The creamy pesto sauce is the kind of rich and velvety goodness that makes people pause and take notice
02 -
  • Do not let the cream come to a rolling boil or it might separate; keep it at a gentle bubble and stir frequently
  • The pasta continues cooking in the hot sauce, so err on the side of slightly undercooking the tortellini initially
  • Salt sparingly since both the pesto and Parmesan bring significant saltiness to the dish
03 -
  • Grate your own Parmesan instead of buying pre-grated; it melts better and tastes fresher
  • Warm your pasta bowl slightly before serving to keep the sauce from congealing too quickly
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