Creamy Pesto Tortellini Skillet

I stumbled onto this combination during one of those chaotic Tuesday evenings when takeout felt like too much effort but cooking a full meal seemed impossible. The rotisserie chicken from my grocery run was sitting on the counter next to a package of tortellini I'd grabbed on impulse, and suddenly this creamy, pesto-drenched dinner materialized in my mind. Now it's become the kind of meal I make when friends text that they're coming over and I need something that looks impressive but secretly takes almost no time at all.

Last summer my sister visited and I threw this together while we caught up on the back porch. She took three helpings and demanded the recipe before she even finished her first plate. Theres something about the way the pesto and cream mingle together that makes people think you must have some secret Italian grandmother teaching you to cook.

Ingredients

• Shelf stable cheese tortellini: This cooks faster than fresh and holds up better when tossed in the creamy sauce without getting mushy
• Rotisserie chicken: The ultimate weeknight hack that infuses the dish with slow cooked flavor without any actual effort
• Heavy cream: Creates that luxurious restaurant style consistency that coats every single piece of pasta
• Basil pesto: Store bought works perfectly here but homemade adds an extra brightness if you have it
• Grated Parmesan: Adds a salty nutty depth that balances the richness of the cream
• Baby spinach: Wilts into the sauce and makes you feel slightly virtuous about eating all that cheese

Instructions

Cook the tortellini:

Boil salted water in your large skillet and cook the pasta just until it floats, usually 3 to 4 minutes, then drain it well

Build the creamy sauce:

Return the skillet to medium heat and pour in the heavy cream, letting it bubble gently before stirring in the pesto and Parmesan until smooth and slightly thickened

Combine everything:

Add the cooked tortellini and shredded chicken to the sauce, tossing until every piece is coated and the chicken warms through

Finish with vegetables:

Fold in the spinach and cherry tomatoes and cook just until the spinach wilts into the sauce, about 1 minute

Season and serve:

Taste and adjust the salt and pepper, then serve immediately with fresh basil scattered on top

Save

This recipe has saved me more times than I can count, especially during that phase when my kids were demanding dinner at 5pm and my energy was at zero. There's profound comfort in watching the spinach melt into the sauce, knowing something so simple will bring everyone to the table happy.

Making It Your Own

Once you've made this a few times, you'll start noticing how flexible it really is. Sometimes I'll add sautéed mushrooms or swap in asparagus depending on what's in the fridge. The backbone of creamy pesto sauce works with whatever vegetables you have on hand.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness beautifully, and a simple green salad with lemon vinaigrette balances the heavy cream. I've also served this alongside garlic bread when I wanted to lean fully into the comfort food vibe.

Make Ahead Strategy

The sauce actually develops more flavor if you make it a day ahead and store it separately from the pasta. When you're ready to eat, gently reheat the sauce while you cook the tortellini, then toss everything together at the last minute.

• Keep some extra cream on hand to thin the sauce if it tightens up too much in the fridge
• The pesto can turn slightly brownish after a day, but it still tastes wonderful
• This reheats surprisingly well for lunch the next day, though the pasta will absorb more sauce

Save

Some of the best meals come from throwing together what you have and trusting the simple combination of good ingredients. This skillet has fed my family on exhausted weeknights and impressed dinner guests with equal grace.

Recipe FAQs

→ Can I make this vegetarian?

Absolutely. Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers for bulk. You could also incorporate white beans for protein.

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

Yes, fresh refrigerated tortellini works wonderfully. Cooking time may be slightly shorter, so follow package instructions and test for doneness after 2-3 minutes.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the creamy consistency.

→ Can I freeze this dish?

Freezing is not recommended as the cream-based sauce may separate upon thawing. However, you can freeze the cooked tortellini and chicken separately, then make fresh sauce when ready to serve.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce while still providing creaminess. For a dairy-free option, try full-fat coconut milk, though it will subtly alter the flavor profile.

→ Is homemade or store-bought pesto better?

Both work well. Store-bought offers convenience and consistency, while homemade allows you to control ingredients and adjust garlic, cheese, and nut levels to your preference.