Creamy Pesto Tortellini Skillet

Cheese tortellini and shredded chicken in a velvety basil pesto cream sauce with spinach and tomatoes. Ready in 25 minutes.

# 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)

# How To Make:

01 - Bring a large skillet or sauté pan 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.

# Expert Advice:

01 -

Everything happens in one pan, which means minimal cleanup and maximum flavor absorption
The rotisserie chicken shortcut makes this feel fancy enough for company but casual enough for weeknights

02 -

Don't let the cream come to a rolling boil or it might separate and you'll lose that silky consistency
The sauce will continue thickening as it stands off the heat, so resist the urge to reduce it too much while cooking

03 -