Creamy Pesto Tortellini Skillet

The first time I made this skillet pesto tortellini was on a rainy Tuesday when I needed something cozy but refused to order takeout. My grandmother had just given me a jar of her homemade pesto, and I discovered it transforms grocery store rotisserie chicken into something that tastes like it came from an Italian kitchen. Now it is my go-to when friends text they are coming over and I have zero energy to impress.

Last summer my sister came over after a terrible breakup and I made this for us. We ate it straight from the skillet on my back porch steps while she cried and talked and eventually laughed between bites. There is something about pesto and pasta that makes hard conversations feel a little less heavy.

Ingredients

• 20 oz cheese tortellini: Shelf stable works perfectly here but fresh tortellini cooks even faster if you find it on sale
• 2 cups rotisserie chicken: Buying a rotisserie chicken just for this recipe is worth it but leftovers from a whole chicken work too
• 1 cup heavy cream: This creates that luscious restaurant style sauce though half and half works if you want something lighter
• 1/2 cup basil pesto: Homemade pesto is incredible but a good quality store bought brand like Classico saves so much time
• 1/2 cup grated Parmesan: Freshly grated melts better into the sauce than the pre shredded stuff in the tub
• 2 cups baby spinach: The spinach wilts down so much you can easily add another handful if you want more greens

Instructions

Cook the tortellini:

Boil salted water in your largest skillet and cook the tortellini according to the package usually just 3 to 4 minutes. Drain and set it aside on a plate while you make the sauce.

Make the creamy pesto base:

Pour the heavy cream into the same skillet and bring it to a gentle bubble over medium heat. Stir in the pesto and Parmesan until the sauce is smooth and slightly thickened about 2 minutes.

Combine everything:

Add the cooked tortellini and shredded chicken back into the skillet and stir until every piece is coated in that gorgeous green sauce.

Add the vegetables:

Fold in the spinach and cherry tomatoes and cook for just 1 to 2 minutes until the spinach wilts and the sauce is bubbling again. Season with salt and pepper then serve immediately with extra basil on top.

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This recipe became a regular at our weekly roommate dinners during college. Six of us would crowd around a tiny kitchen table passing around the skillet and arguing about who got the last spoonful of sauce.

Making It Vegetarian

My vegetarian sister requested this for her birthday dinner so I swapped the chicken for sautéed mushrooms and zucchini. The mushrooms add such a savory umami that nobody missed the meat at all.

What To Serve With It

A crisp green salad with lemon vinaigrette cuts through the richness perfectly. I also love serving this with crusty garlic bread to soak up every last drop of that pesto cream sauce.

Leftovers And Storage

This reheats beautifully though I recommend adding a splash of cream or milk when warming it up since the sauce thickens in the fridge. It keeps well for 3 to 4 days and actually tastes even better the next night.

• The tortellini will absorb more sauce as it sits so do not panic if it looks drier than when you first made it
• Freezing works but the texture of the cream changes slightly so I recommend eating within a few days
• A squeeze of fresh lemon brightens up leftovers and makes them taste freshly made again

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This is one of those recipes that makes people think you spent way more time cooking than you actually did.

Recipe FAQ

→ Can I use fresh pesto instead of store-bought?

Absolutely. Homemade pesto works beautifully and often provides a fresher, more vibrant flavor. Use the same quantity (1/2 cup) and stir it into the simmering cream just as you would with store-bought pesto.

→ How do I prevent the spinach from becoming mushy?

Add the spinach at the very end, just 1-2 minutes before serving. Its residual heat from the hot sauce will gently wilt it while maintaining a pleasant texture. Stir just until wilted and immediately serve.

→ What's a good vegetarian substitute for rotisserie chicken?

Sautéed mushrooms, zucchini, or bell peppers work wonderfully. You could also add white beans, tofu, or roasted chickpeas for added protein and heartiness while maintaining the dish's rich, creamy character.

→ Can I make this ahead and reheat it?

Yes, though the pasta will absorb more sauce over time. Store cooled components separately and reassemble when reheating. Add a splash of cream or pasta water when warming to restore the sauce consistency.

→ What wine pairs best with this dish?

Crisp white wines complement the creamy pesto beautifully. Pinot Grigio, Sauvignon Blanc, or Vermentino are excellent choices that cut through the richness and enhance the basil flavors.

→ How do I lighten this dish without sacrificing flavor?

Substitute half-and-half or whole milk for heavy cream, reduce the Parmesan slightly, and increase vegetables like spinach and tomatoes. The pesto will still deliver robust flavor with fewer calories and fat per serving.