Creamy Pesto Tortellini Skillet

The Tuesday evening I discovered this recipe, I was standing in my kitchen staring at a rotisserie chicken from the grocery store, exhausted from work, and remembering how my mother used to transform leftover chicken into something magical. That night, this creamy pesto tortellini skillet came together in twenty minutes, and my roommate wandered in from her room asking what smelled like an Italian restaurant had taken over our apartment.

Last winter, my sister came over after a terrible day at work, and I made this for her while she sat at my kitchen table complaining about her boss. Watching her shoulders drop three inches as she took that first bite, covered in sauce with a little spinach stuck to her chin, reminded me why comfort food exists in the first place.

Ingredients

• 1 (20 oz) package shelf-stable cheese tortellini: These little cheese-filled pillows are the perfect vehicle for the creamy sauce and cook up tender in just a few minutes
• 2 cups rotisserie chicken, shredded: Using a store-bought rotisserie chicken saves so much time, and the seasoned meat adds depth to the dish
• 1 cup heavy cream: Creates that luxurious, velvety sauce base that clings beautifully to every piece of tortellini
• 1/2 cup basil pesto: Store-bought works perfectly here, but if you have homemade, the fresh basil flavor really shines through
• 1/2 cup grated Parmesan cheese: Adds a salty, nutty richness that balances the cream and brings everything together
• 2 cups baby spinach: Wilts down into the sauce, adding color and making you feel slightly better about eating all that cream

Instructions

Boil the tortellini:

Bring a large skillet of salted water to a rolling boil, then drop in your tortellini and cook for 3 to 4 minutes until they float to the surface and are tender throughout

Build the sauce base:

In the same skillet, pour in the heavy cream and let it come to a gentle bubble over medium heat before stirring in the pesto and Parmesan until the sauce turns silky and coats the back of your spoon

Combine everything:

Add the shredded chicken and cooked tortellini into the creamy sauce, tossing gently until every piece is thoroughly coated and the chicken is warmed through

Add the finishing touches:

Fold in the baby spinach and cherry tomatoes if youre using them, cooking just until the spinach wilts into the sauce and the tomatoes soften slightly

Season and serve:

Taste the sauce and adjust with salt and pepper as needed, then serve immediately while its steaming hot

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My friend Mark texted me at 11 PM one night confessing he had made this three times that week and wasnt even sorry about it. Thats when I knew this recipe had officially entered the regular rotation category.

Making It Lighter

After a holiday season of heavy eating, I started swapping half-and-half for the heavy cream, and honestly, nobody noticed the difference. The sauce is slightly less rich but still creamy enough to satisfy that comfort food craving.

Vegetarian Variations

My vegetarian friend inspired me to skip the chicken entirely and load up on sautéed mushrooms and zucchini instead. The vegetables soak up that pesto cream sauce beautifully, and the dish still feels substantial and satisfying.

Wine Pairing Wisdom

A crisp Pinot Grigio cuts through the richness of the cream sauce and complements the basil notes in the pesto perfectly. I keep a few bottles on hand specifically for nights when this recipe is on the menu.

• The residual sugar in some Sauvignon Blancs can actually enhance the creaminess
• Chilled white wine keeps the meal feeling light despite the indulgent ingredients
• Leftover wine from the glass works beautifully in the sauce if you want to add a splash

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Some nights the best meals are the ones that come together effortlessly and remind you that comfort food is really just love served on a plate.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Simply omit the rotisserie chicken and add extra vegetables such as sautéed mushrooms, zucchini, or bell peppers. You could also incorporate white beans or chickpeas for added protein while keeping the dish vegetarian-friendly.

→ What type of pesto works best?

Both homemade and store-bought basil pesto work beautifully here. If using jarred pesto, look for one with high-quality olive oil and fresh basil flavor. For a lighter version, you can reduce the amount of pesto slightly without sacrificing too much flavor.

→ Can I substitute the heavy cream?

Yes, half-and-half makes a good lighter alternative, though the sauce won't be quite as rich. For a dairy-free option, try full-fat coconut milk, though this will subtly change the flavor profile. Whole milk can work but produces a thinner sauce.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or milk if the sauce has thickened too much. The tortellini may absorb more sauce as it sits.

→ Can I use frozen tortellini?

Frozen tortellini works perfectly—just cook according to package instructions, which may take a minute or two longer than shelf-stable varieties. Drain well before adding to the sauce to prevent it from becoming too watery.

→ What can I serve alongside this?

A crisp green salad with vinaigrette helps balance the rich, creamy flavors. Garlic bread or crusty Italian bread is perfect for soaking up extra sauce. For a lighter meal, serve with steamed or roasted vegetables like broccoli or asparagus.