Pin It My roommate first introduced me to this skillet method during finals week when we were both too exhausted to attempt anything resembling a real dinner but still wanted something that felt special. The way the tortellini picks up that velvety pesto sauce in the same pan it cooked in became something of a legend in our tiny apartment kitchen.
Last winter my sister dropped by unexpectedly on a Tuesday evening and I threw this together in under twenty minutes while she caught me up on her new job. She texted me two days later asking for the recipe saying her husband kept talking about that creamy pesto dinner.
Ingredients
- Shelf stable cheese tortellini: These little pasta packages hold their shape beautifully in the sauce and cook faster than fresh varieties
- Rotisserie chicken: The already seasoned meat adds depth without any extra effort and shreds easily into bite sized pieces
- Heavy cream: Creates that luxurious silky texture that makes this feel like a restaurant quality meal
- Basil pesto: Store bought works perfectly here but homemade adds an extra fresh brightness if you have the time
- Grated Parmesan: Adds a salty nutty finish that balances the richness of the cream sauce
- Baby spinach: Wilts down into the sauce adding nutrition without being overwhelming or bitter
Instructions
- Start your pasta water:
- Bring that salted water to a rolling boil before adding your tortellini and cook until they float to the top which usually takes just three to four minutes
- Build your creamy base:
- Pour the heavy cream into the same skillet letting it come to a gentle bubble before stirring in your pesto and Parmesan until the sauce coats the back of your spoon
- Combine everything:
- Add your cooked tortellini and shredded chicken to the sauce tossing everything together until each piece is glossy and coated
- Add your vegetables:
- Fold in the baby spinach and cherry tomatoes letting them soften for just a minute or two until the spinach is wilted and vibrant green
- Season and serve:
- Taste your sauce and adjust with salt and pepper then serve immediately while the cheese is still melty and irresistible
Pin It This recipe has saved me countless weeknights when cooking felt like a chore but ordering takeout for the third time in a week felt worse.
Make It Your Own
Sometimes I swap in sun dried tomato pesto when I want something slightly different and the result is just as delicious. The beauty of this base sauce is that it plays well with almost any flavor profile you want to experiment with.
Vegetarian Swap
My vegetarian friends love this when I replace the chicken with sautéed mushrooms or zucchini which add a satisfying texture and earthiness. The vegetables absorb that same creamy sauce and make the dish just as hearty and filling.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness of the cream sauce perfectly. Keep some extra Parmesan on the table because everyone always wants to sprinkle just a little more on top.
- Crusty garlic bread soaks up any extra sauce left in the bowl
- A simple arugula salad with lemon vinaigrette balances the richness
- Leftovers reheat beautifully with a splash of cream to refresh the sauce
Pin It This recipe proves that comfort food does not have to take hours or dirty every pan in your kitchen to feel special.
Recipe FAQs
- → Can I use fresh pasta instead of shelf-stable tortellini?
Yes, fresh tortellini works beautifully and may require slightly less cooking time, typically 2-3 minutes. The cooking time may vary, so check the package instructions and taste for doneness.
- → What's a good substitute for rotisserie chicken?
You can use grilled chicken breast, pan-seared chicken, turkey, or omit it entirely for a vegetarian version. Try sautéed mushrooms, zucchini, or artichoke hearts for added texture and flavor.
- → How do I make this lighter?
Replace heavy cream with half-and-half or a combination of cream and chicken broth. You can also use a lighter pesto made with less oil or substitute Greek yogurt for part of the cream.
- → Can I prepare this ahead of time?
Cook the tortellini and chicken separately in advance. Store in the refrigerator and combine with the warm pesto cream sauce when ready to eat. Assemble fresh spinach and garnishes just before serving for best texture.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto flavors beautifully. The acidity cuts through the richness and enhances the herbaceous basil notes.
- → How do I prevent the sauce from breaking?
Keep the heat at medium rather than high, and stir constantly when adding pesto to the cream. Avoid boiling vigorously, which can cause the cream to separate. If needed, add a splash of pasta water to achieve the right consistency.