Creamy Pesto Tortellini Skillet

The first time I made this skillet, I was racing against the clock on a Tuesday evening, trying to get dinner on the table before my daughter's soccer practice. The house filled with this incredible basil and cream aroma that made everyone pause on their way to the door. Now it's become the meal I make when I want something that feels indulgent but comes together in the time it takes to set the table. There's something magical about how the pesto transforms simple cream into restaurant-quality sauce right in your pan.

Last summer, my neighbor came over unexpectedly when this was bubbling away on the stove. She stood in my kitchen for ten minutes just breathing it in, then texted me the next day saying she'd dreamed about it. Now she requests it every time we have potluck dinners, and honestly, I don't mind because it's become the dish that always disappears first.

Ingredients

• Shelf-stable cheese tortellini: I've learned the shelf-stable variety actually holds up better in the creamy sauce than fresh refrigerated tortellini, which can turn mushy
• Rotisserie chicken: Buying a pre-cooked chicken and shredding it yourself saves so much time, and the seasoned meat adds depth you won't get from raw chicken
• Heavy cream: This creates that luxurious restaurant texture, though I've discovered that letting it reduce slightly makes the sauce cling better to the pasta
• Basil pesto: Store-bought works perfectly here, but if you make your own, go easy on the garlic since it intensifies in the cream
• Grated Parmesan: Freshly grated melts into the sauce beautifully, while pre-grated can leave a grainy texture
• Baby spinach: The heat of the skillet wilts it perfectly, and it practically disappears into the dish while adding a pop of color

Instructions

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Start with the tortellini:

Bring salted water to a boil in your large skillet and cook the tortellini until they float to the surface, about 3 to 4 minutes. Drain them well and set aside, resisting the urge to rinse them with water

Build the creamy base:

Pour the heavy cream into the same skillet and let it come to a gentle bubble over medium heat. Stir in the pesto and Parmesan until the sauce smooths out and coats the back of your spoon, which takes about 2 minutes of patient stirring

Bring everything together:

Add the cooked tortellini and shredded chicken to the sauce, tossing gently until every piece is coated in that gorgeous green-speckled cream. Let it warm through for a minute so the flavors start mingling

Add the fresh elements:

Fold in the baby spinach and cherry tomatoes, watching the spinach wilt down into the sauce. Give it 1 to 2 minutes until the sauce is bubbling again and the tomatoes are just softened

Season and serve:

Taste and adjust with salt and pepper as needed, then serve immediately while the sauce is at its creamiest. A little extra Parmesan on top never hurt anyone

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This recipe has become my go-to when friends need a meal delivered after having a baby or recovering from surgery. Everything about it feels like a hug, and it reheats beautifully without losing that creamy consistency that makes it so special.

Making It Your Own

I've discovered that swapping the spinach for arugula adds a lovely peppery bite that cuts through the rich cream. Sometimes when I'm feeling fancy, I'll add a handful of sun-dried tomatoes along with the fresh ones for an extra layer of depth that makes people ask what my secret ingredient is.

The Skillet Secret

Cooking the tortellini directly in the skillet you'll use for the sauce isn't just about saving dishes. The starch that remains in the pan actually helps the sauce cling better to every piece, creating that velvety restaurant texture that usually takes much more effort to achieve at home.

Perfect Pairings

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and I love serving garlic bread on the side for soaking up any extra sauce. The meal feels complete and comforting without needing anything complicated.

• Chill your white wine for at least 30 minutes before serving
• Set out extra Parmesan at the table because everyone will want more
• Keep some red pepper flakes handy for anyone who likes a little heat

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There's nothing quite like watching people take that first bite and seeing their eyes light up. This is the kind of recipe that turns a random Tuesday into something worth remembering.

Recipe FAQs

→ Can I make this with fresh tortellini instead of shelf-stable?

Yes, fresh tortellini works beautifully and cooks even faster, typically in 2-3 minutes. Reduce the overall cooking time accordingly. The texture will be slightly softer and more delicate than shelf-stable varieties.

→ What's a good substitute for rotisserie chicken?

Grilled chicken breasts, sautéed shrimp, or pan-seared scallops all work wonderfully. For vegetarian options, try sautéed mushrooms, sun-dried tomatoes, or roasted zucchini to maintain the hearty, satisfying nature of the dish.

→ How do I prevent the sauce from becoming too thick?

Keep the heat at medium and don't let the cream boil vigorously. If it thickens too much, simply stir in a splash of pasta water or vegetable broth to reach your desired consistency. The sauce will continue to thicken slightly as it cools.

→ Can I prepare this ahead of time?

This dish is best enjoyed fresh, but you can prep components in advance: cook tortellini separately, have chicken shredded, and pesto mixed with cream ready. Combine everything in the skillet just before serving for optimal texture and flavor.

→ What wine pairs best with this dish?

Light, crisp white wines complement the creamy pesto sauce beautifully. Pinot Grigio, Sauvignon Blanc, and Vermentino are excellent choices. Avoid heavy reds, which overpower the delicate pesto flavors.

→ Is this suitable for dairy-free diets?

The dish contains dairy in the cheese tortellini, cream, and Parmesan. For a dairy-free version, use dairy-free pasta, substitute heavy cream with coconut cream or cashew cream, and use nutritional yeast instead of Parmesan.