Creamy Pesto Tortellini Skillet

Tender cheese tortellini and rotisserie chicken in a rich, creamy pesto sauce. A flavor-packed skillet dinner ready in just 25 minutes.

# Components:

→ Pasta & Protein

01 - 20 oz package shelf-stable cheese tortellini

02 - 2 cups rotisserie chicken, shredded with 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

# Method:

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

02 - In the same skillet, pour 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 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 the sauce is creamy and bubbling.

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

# Expert Advice:

01 -

Everything happens in one pan, so cleanup is practically nonexistent
The rotisserie chicken hack means you get complex flavor without any actual cooking time
That creamy pesto sauce somehow makes ordinary tortellini feel like something from an Italian restaurant

02 -

Dont let the cream come to a rolling boil or it might separate—keep it at a gentle simmer
The tortellini keeps cooking in the sauce, so slightly undercook them in the boiling water
Skip the chicken and add sautéed mushrooms or zucchini for a completely vegetarian version

03 -