Creamy Pesto Tortellini Skillet

The first time I made this skillet, I was skeptical about cooking pasta directly in cream, but the way the sauce clings to every crevice of the tortellini convinced me forever. It was one of those Tuesday nights when rotisserie chicken was saving dinner, and I happened to have a jar of pesto lurking in the fridge. Now it's the meal my sister requests every time she visits, claiming it's better than any restaurant version she's had.

Last winter during a snowstorm, I made this for three neighbors who were stuck at home, and they showed up at my door the next day asking for the recipe. Something about that creamy pesto sauce just feels like a warm blanket, and watching the spinach wilt into the sauce always makes me feel like I'm doing something right in the kitchen.

Ingredients

• Shelf stable cheese tortellini: I prefer shelf-stable over refrigerated here because they hold their shape better when simmered in the cream sauce
• Rotisserie chicken: Use the breast meat for the most tender bites, and don't be afraid to get a little creative with seasoning if your store's rotisserie is on the bland side
• Heavy cream: This is what creates that luxurious restaurant style coating, though I've used half and half in a pinch
• Basil pesto: Store bought works beautifully, but if you're feeling ambitious, homemade pesto transforms this into something extraordinary
• Parmesan cheese: Freshly grated makes a noticeable difference in how smoothly it melts into the sauce
• Baby spinach: The gentle heat wilts it perfectly without making it slimy, and it adds such a lovely fresh contrast to the rich sauce

Instructions

Cook the tortellini:

Bring salted water to a boil in your large skillet and cook the tortellini just until they float, about 3 to 4 minutes, then drain them well

Build the creamy base:

Pour the heavy cream into the same skillet and let it come to a gentle bubble over medium heat before stirring in the pesto and Parmesan until the sauce thickens slightly

Combine everything:

Add the cooked tortellini and shredded chicken to the skillet, tossing carefully so every piece gets coated in that gorgeous green flecked sauce

Add the fresh elements:

Fold in the spinach and halved cherry tomatoes, cooking just until the spinach wilts but still has some body, about 1 to 2 minutes

Season and serve:

Taste and adjust the salt and pepper, then finish with fresh basil leaves and maybe an extra shower of Parmesan if you're feeling generous

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My daughter proclaimed this her birthday dinner when she turned eight, which honestly surprised me more than anything she could have said. It's become the meal I make when someone has had a rough day because something about that creamy basil sauce just says everything is going to be okay.

Making It Your Own

I've made so many variations of this skillet based on what's in my fridge. Sometimes I add sun dried tomatoes for extra depth, or swap in arugula when I want that peppery bite. The beauty is that the template stays the same even when the ingredients change.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness perfectly, though I've also served this with a light Chardonnay when I wanted something with a bit more body. The key is something with enough acid to stand up to that creamy sauce without disappearing.

Make Ahead Strategy

You can cook the tortellini and shred the chicken up to a day ahead, but I recommend making the sauce fresh. Reheated cream sauce can sometimes separate, though honestly, my family has never complained about leftovers.

• Store components separately in airtight containers if meal prepping
• Add a splash of cream when reheating to restore the silky texture
• The spinach is best added fresh during reheating rather than cooked ahead

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This is the kind of dinner that makes people feel taken care of, and isn't that really what cooking is all about anyway?

Recipe FAQs

→ Can I make this vegetarian?

Yes, simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You can also increase the amount of spinach and tomatoes for more bulk.

→ What type of pesto works best?

Both store-bought and homemade basil pesto work beautifully. If using store-bought, look for a brand with high-quality olive oil and fresh basil flavor. Homemade allows you to adjust the garlic and pine nut amounts to your preference.

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

Absolutely. Fresh refrigerated tortellini cooks faster, usually in just 2-3 minutes. Reduce the cooking time slightly and check for doneness early to avoid overcooking the pasta.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to restore the creamy consistency. The tortellini may absorb some sauce as it sits.

→ Can I make this dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative, and use vegan Parmesan and pesto. Look for dairy-free tortellini or swap for gluten-free pasta shapes that are naturally dairy-free.

→ What can I serve alongside this?

A crisp green salad with vinaigrette helps cut through the richness. Garlic bread or crusty Italian bread is perfect for soaking up extra sauce. For wine, pair with Pinot Grigio, Sauvignon Blanc, or a light red like Bardolino.