Pin It My Tuesday night game completely changed when I discovered I could cook tortellini directly in the skillet instead of dragging out the giant pasta pot. No more watching water boil for what feels like an eternity. This revelation happened during one particularly exhausting week when I was craving something comforting but had zero patience for the usual pasta routine. Now this creamy pesto version has become my go-to when I want restaurant-quality results in under thirty minutes. The best part is how everything comes together in one pan, making cleanup almost nonexistent.
Last month my sister dropped by unexpectedly with her two kids, and I threw this together in a panic. They ended up requesting seconds, which is basically the highest compliment you can get from a six-year-old. The way the creamy pesto sauce clings to every piece of tortellini is absolutely magical. Something about the combination of fresh spinach and that rich sauce just hits different on busy weeknights. Now whenever someone asks whats for dinner, I can honestly say something impressive without breaking a sweat.
Ingredients
- 20 oz shelf-stable cheese tortellini: Shelf-stable packages work perfectly here and cook up tender every time
- 2 cups rotisserie chicken shredded: Buying a pre-cooked chicken saves so much time and adds amazing flavor
- 1 cup heavy cream: Creates that luxurious velvety sauce everyone loves
- 1/2 cup basil pesto: Store-bought is totally fine but homemade adds something special
- 1/2 cup grated Parmesan cheese: Freshly grated melts better and tastes more vibrant
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
- 1/4 teaspoon salt: Adjust based on how salty your rotisserie chicken is
- 2 cups baby spinach: Adds fresh color and nutrition without overwhelming the dish
- 1/2 cup cherry tomatoes halved: Optional but they add lovely bursts of sweetness
Instructions
- Get your tortellini going:
- Bring a large skillet of salted water to boil and cook tortellini for 3-4 minutes until tender, then drain and set aside
- Build that creamy base:
- In the same skillet over medium heat, simmer heavy cream, then stir in pesto and Parmesan until smooth and slightly thickened, about 2 minutes
- Bring it all together:
- Add the cooked tortellini and shredded chicken to the sauce, stirring until everything is evenly coated and warmed through
- Add the finishing touches:
- Fold in baby spinach and cherry tomatoes, cooking for 1-2 minutes until spinach wilts and sauce bubbles beautifully
- Season to perfection:
- Taste and adjust with salt and pepper as needed, then serve hot with fresh basil and extra Parmesan if desired
Pin It This recipe became a household favorite during those months when my husband was working late and I needed something satisfying but quick. Now its our default whenever we want comfort food without the hours of prep. Theres something about the way the pesto and cream meld together that feels like a warm hug.
Make It Your Own
Skip the chicken and load up on sautéed mushrooms, zucchini, or bell peppers for a fantastic vegetarian twist that still feels hearty and satisfying.
Wine Pairing Magic
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully while complementing the bright basil notes in the pesto.
Timing & Prep Wisdom
Shred your rotisserie chicken and halve those tomatoes before you start cooking. Having everything ready to go means the actual cooking happens in one smooth flow. Trust me, trying to prep while the cream simps is a recipe for stress.
- Gluten-free tortellini works great if needed
- Half-and-half makes a lighter but still creamy sauce
- Extra basil on top never hurt anyone
Pin It Dive in while its hot and creamy. This is the kind of meal that makes even a random Tuesday feel special.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Cook the tortellini and have the pesto sauce ready, then combine when you're ready to eat. Store leftovers in an airtight container for up to 2 days and reheat gently over low heat, adding a splash of cream if needed.
- → What's the best substitute for rotisserie chicken?
Cooked shredded chicken breast, grilled chicken, or diced turkey work well. For vegetarian options, use sautéed mushrooms, white beans, or roasted cauliflower to maintain the protein content and heartiness of the dish.
- → How do I prevent the sauce from breaking?
Keep the heat at medium and stir frequently when adding pesto and Parmesan. Never let the cream come to a rolling boil. If the sauce does break, whisk in a tablespoon of cold cream or pasta water to help restore smoothness.
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully. Use the same amount or adjust to taste, as homemade versions can vary in intensity. Fresh basil pesto will enhance the overall flavor and aromatics of the dish.
- → What pasta shapes work as alternatives?
Any filled or short pasta works well with this creamy sauce. Ravioli, penne, farfalle, or small shells all complement the pesto cream beautifully. Cook according to package directions and follow the same assembly method.
- → Is this dish freezer-friendly?
This dish is best enjoyed fresh due to the cream-based sauce, which can separate when thawed. However, you can freeze the pesto sauce separately and assemble with freshly cooked pasta for best results.