# What You'll Need:
→ Pasta & Protein
01 - 20 oz package shelf-stable cheese tortellini
02 - 2 cups rotisserie chicken, shredded (skin and bones removed)
→ Sauce
03 - 1 cup heavy cream
04 - 1/2 cup basil pesto (store-bought or homemade)
05 - 1/2 cup grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon salt (or to taste)
→ Vegetables & Garnish
08 - 2 cups baby spinach
09 - 1/2 cup cherry tomatoes, halved (optional)
10 - Fresh basil leaves, for garnish (optional)
# Directions:
01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, usually 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 until smooth and slightly thickened, about 2 minutes.
03 - Add the shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.
04 - Fold in baby spinach and cherry tomatoes (if using). Cook for 1–2 minutes, until spinach is wilted and the sauce is creamy and bubbling.
05 - Season with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and extra Parmesan if desired.
