Creamy Pesto Tortellini Skillet (Printable Version)

Tender cheese tortellini and rotisserie chicken in a luxurious pesto cream sauce, ready in just 25 minutes.

# What You'll Need:

→ Pasta & Protein

01 - 20 oz package shelf-stable cheese tortellini
02 - 2 cups shredded rotisserie chicken, 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 instructions, typically 3 to 4 minutes. Drain and set aside.
02 - In the same skillet, pour in 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 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.
06 - Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • Everything happens in one skillet meaning less cleanup and more time actually eating dinner instead of washing dishes
  • The rotisserie chicken shortcut means you get a protein rich meal without any additional cooking time
02 -
  • The sauce will continue thickening as it sits off the heat so do not reduce it too much during cooking
  • Rotisserie chicken can vary in saltiness so always taste before adding additional salt to your final dish
03 -
  • Reserve some pasta water before draining in case you need to thin your sauce later
  • Grate your own Parmesan instead of using pre grated for better melting and flavor
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