Creamy Pesto Tortellini Skillet

Last Tuesday, I stood in my kitchen at 6 PM, completely exhausted from a day that felt like it had lasted a week. The grocery store rotisserie chicken sat on the counter, and I just wanted something that tasted like comfort but didn't require three hours of effort. That's when this skillet happened—throwing tortellini into boiling water, stirring cream and pesto together, watching everything come together in one pan. The smell of basil hitting the warm cream made my whole kitchen feel like an Italian grandmother had taken over.

My sister was over that night, and she watched me dump everything into the skillet with this skeptical look on her face. But when she took that first bite—cheese tortellini coated in that velvety pesto cream, the chicken still tender from the rotisserie, spinach just barely wilted—she literally went quiet for a full minute. Now she texts me at least once a week asking if I'm making 'that green pasta thing' again.

Ingredients

• 1 (20 oz) package shelf-stable cheese tortellini: These little cheese-filled pillows are the backbone of the dish and hold onto the sauce beautifully
• 2 cups rotisserie chicken, shredded: Store-bought rotisserie chicken is your secret weapon for tender, already-seasoned protein that saves so much time
• 1 cup heavy cream: Creates that luxurious, restaurant-quality sauce base that clings to every piece of pasta
• 1/2 cup basil pesto: This is where all the herbaceous, garlicky flavor comes from—store-bought works perfectly but homemade is incredible if you have it
• 1/2 cup grated Parmesan cheese: Adds salty, nutty depth and helps thicken the sauce naturally
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a huge difference here, cutting through the rich cream
• 1/4 teaspoon salt: Start with less since both the pesto and Parmesan are already salty
• 2 cups baby spinach: Wilts down into the sauce and adds a fresh, vibrant pop of color and nutrients
• 1/2 cup cherry tomatoes, halved: Optional but I love the little bursts of acidity they provide against all that creaminess
• Fresh basil leaves: For garnish and that extra fragrant finish that makes it feel special

Instructions

Boil the tortellini:

Bring a large skillet of salted water to a rolling boil and cook the tortellini for 3-4 minutes until they float to the surface. Drain well and set aside, but don't rinse them—that starch helps the sauce stick later.

Create the creamy base:

In the same skillet, pour in the heavy cream and let it come to a gentle bubble over medium heat. Stir in the pesto and Parmesan, whisking until the sauce is smooth and slightly thickened, about 2 minutes.

Combine everything:

Add the cooked tortellini and shredded chicken to the sauce, tossing gently to coat every piece. Let it simmer for a minute so the pasta starts soaking up all that flavorful cream.

Add the fresh elements:

Fold in the baby spinach and cherry tomatoes, cooking just until the spinach wilts into the sauce and everything is heated through. This should only take 1-2 minutes.

Season and serve:

Taste and adjust with salt and pepper as needed, then serve immediately in bowls, topped with fresh basil and an extra sprinkle of Parmesan if you're feeling fancy.

Save

This recipe has become my go-to for those nights when friends text 'coming over for dinner' with zero notice. There's something about the way the cream and pesto meld together that feels indulgent yet homey, like a hug in pasta form. I've served it to food snobs and toddlers alike, and somehow it wins over everyone every single time.

Making It Your Own

The beauty of this skillet is how adaptable it is to whatever you have in your fridge or whatever mood you're in. I've made countless variations based on what I'm craving or what needs to be used up, and the base formula never fails me. Sometimes the best dinners come from improvisation rather than strict recipe following.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully, though a light rosé works wonderfully too. For sides, a simple green salad with lemon vinaigrette balances out the creaminess, and garlic bread is never a bad idea when pasta is involved. The contrast of something bright and acidic alongside the rich skillet makes the whole meal feel complete.

Make-Ahead Magic

You can absolutely prep components in advance to make weeknight cooking even faster. I've shredded rotisserie chicken the night before, and sometimes I even mix up the sauce components and store them in the fridge. The flavors actually meld together even better when they sit for a bit, giving you a head start on dinner.

• Cook and shred the chicken up to 2 days ahead and store it in an airtight container
• Mix the pesto and Parmesan together in a small jar so they're ready to dump into the cream
• Wash and dry the spinach and tomatoes beforehand so they're ready to toss in at the end

Save

There's something deeply satisfying about a meal that comes together this quickly yet tastes like it took all day. This skillet has saved me on countless weeknights and made me look like a kitchen wizard to everyone at my table.

Common Questions

→ Can I use fresh tortellini instead of shelf-stable?

Yes, fresh tortellini works wonderfully and cooks even faster, typically in 2-3 minutes. Watch it closely so it doesn't overcook and become mushy. The creamier sauce will complement it beautifully.

→ What if I don't have rotisserie chicken on hand?

You can substitute with grilled chicken breast, pan-seared chicken, or even leftover cooked chicken from any preparation. For a vegetarian option, omit the chicken entirely and add extra vegetables like mushrooms, bell peppers, or zucchini for heartiness.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and stir constantly when adding pesto to the cream. Avoid boiling aggressively, which can cause the sauce to separate. If it does break, whisk in a splash of pasta water to help emulsify it back together.

→ Can I make this ahead or reheat it?

This dish is best served fresh, but leftovers keep refrigerated for 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or pasta water to restore the sauce's silky consistency. Avoid microwaving, which can cause the cream to curdle.

→ What wine pairs well with this dish?

Crisp white wines complement the creamy pesto beautifully. Try Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity cuts through the richness and refreshes your palate between bites. A light Prosecco also works nicely.

→ Is this dish gluten-free?

Regular tortellini contains wheat, but gluten-free versions are readily available at most grocery stores. Verify that your pesto and broth are also gluten-free, as some brands may contain hidden gluten. Always check labels for cross-contamination warnings.