Creamy Pesto Tortellini Skillet

# What You Need:

→ Pasta & Protein

01 - 1 package (20 oz) shelf-stable cheese tortellini

02 - 2 cups shredded rotisserie chicken, skin and bones removed

→ Sauce

03 - 1 cup heavy cream

04 - 1/2 cup basil pesto

05 - 1/2 cup grated Parmesan cheese

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/4 teaspoon salt

→ Vegetables & Garnish

08 - 2 cups baby spinach

09 - 1/2 cup cherry tomatoes, halved

10 - Fresh basil leaves for garnish

# How To Make It:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, typically 3-4 minutes. Drain and set aside.

02 - Pour heavy cream into the same skillet and bring to a gentle simmer over medium heat. Stir in pesto and Parmesan until smooth and slightly thickened, approximately 2 minutes.

03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat evenly with the sauce.

04 - Fold in baby spinach and cherry tomatoes. Cook for 1-2 minutes until spinach is wilted and sauce is creamy and bubbling.

05 - Adjust seasoning with salt and black pepper to taste. Serve hot, garnished with fresh basil leaves and additional Parmesan.

# Expert Tips:

01 -

The rotisserie chicken shortcut means you can have this on the table in under 30 minutes without sacrificing any flavor
The sauce clings to every piece of tortellini, ensuring no bite is bland or dry
Everything happens in one skillet, making cleanup almost as easy as the cooking itself

02 -

The sauce thickens quickly as it cools, so if it seems too thin at first, just give it another minute of simmering
Reserve about 1/4 cup of the pasta cooking water before draining, as you can add a splash back in if the sauce becomes too thick
Pesto varies wildly in saltiness between brands, so always taste before adding extra salt to the final dish

03 -