Creamy Pesto Tortellini Skillet

# What You Need:

→ Pasta & Protein

01 - 1 package (20 oz) 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

# How to Make:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, typically 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 cheese until smooth and slightly thickened, approximately 2 minutes.

03 - Add the shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the creamy sauce.

04 - Fold in baby spinach and cherry tomatoes. Cook for 1–2 minutes until spinach is wilted and the sauce is creamy and bubbling.

05 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

# Expert Advice:

01 -

Everything happens in one skillet, which means minimal cleanup and maximum flavor infusion
The combination of rotisserie chicken and creamy pesto sauce tastes like you spent hours simmering, but it comes together in 25 minutes flat
This is the kind of meal that makes everyone ask for seconds, even the pickiest eaters at your table

02 -

Don't let the cream come to a raging boil or it might separate—gentle simmering is the secret to a smooth, cohesive sauce
The residual heat will continue cooking the spinach, so add it at the very end to keep it vibrant green instead of muddy
If the sauce seems too thick, splash in a little pasta water or extra cream to loosen it up before serving

03 -