Creamy Pesto Tortellini Skillet

I stumbled onto this combination during a hectic Tuesday when I had zero energy but a family to feed. The rotisserie chicken from my weekend grocery run sat next to a bag of tortellini I'd forgotten about, and something clicked. Ten minutes later, my kitchen smelled like an Italian grandmother had been cooking all day. Now it's the meal I make when I want comfort but don't want to spend hours getting it.

Last winter my sister came over after a rough week at work. I made this skillet while she sat at my counter, and by the time she took her first bite, her shoulders actually dropped. She said the sauce reminded her of this tiny restaurant we found in Florence during our college trip abroad. Now whenever I make it, I think about her laughing in my kitchen with tomato sauce on her chin.

Ingredients

• Shelf-stable cheese tortellini: I keep a few packages in my pantry for exactly these nights when fresh pasta feels like too much effort
• Rotisserie chicken: The unsung hero of weeknight cooking, already seasoned and perfectly tender
• Heavy cream: Creates that luxurious restaurant-style sauce that coats everything beautifully
• Basil pesto: Store-bought works perfectly, but homemade adds something special if you have the time
• Parmesan cheese: freshly grated melts better and tastes more vibrant than the pre-shredded stuff
• Baby spinach: Wilts down into the sauce and adds a pop of color without changing the flavor profile

Instructions

Get the tortellini going:

Boil some salted water in your largest skillet and cook the tortellini until it floats, then drain but don't rinse it

Build the creamy base:

Pour in the cream and let it bubble gently before stirring in the pesto and Parmesan until everything's silky smooth

Bring it all together:

Toss in the chicken and cooked tortellini, stirring until every piece is coated in that gorgeous green-flecked sauce

Add the final touches:

Fold in the spinach and tomatoes, letting them cook just long enough to wilt the spinach and warm everything through

Save

This recipe has saved more weeknight dinners than I can count. It's become my go-to for friends who just had babies, neighbors who need cheering up, or nights when I'm the one who needs comfort. Something about that creamy pesto sauce feels like a hug in bowl form.

Making It Your Own

I've played around with this recipe more times than I can count. Sometimes I skip the chicken entirely and load it up with roasted vegetables instead. Other times I add sun-dried tomatoes for an extra punch of umami. The beauty is that the creamy pesto base works with pretty much anything you throw at it.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the richness of the cream sauce while complementing the basil notes. If you prefer red, a light Chianti won't overpower the delicate pesto flavors. I've found that the right wine turns this simple skillet dinner into something that feels like a proper occasion.

Storage and Reheating

This actually tastes better the next day, which feels like cheating. The sauce soaks into the tortellini overnight, creating an even more cohesive dish. I often make a double batch just so I can eat it for lunch throughout the week.

• Store in an airtight container for up to four days
• Reheat with a splash of cream to restore the sauce's consistency
• The spinach will lose its bright color but the flavor remains just as good

Save

There's something deeply satisfying about a recipe that comes together this quickly but tastes like you spent hours on it. Enjoy every creamy, pesto-kissed bite.

Recipe Q&A

→ Can I make this vegetarian?

Simply omit the rotisserie chicken and add extra vegetables like sautéed mushrooms, zucchini, or bell peppers. You could also incorporate white beans for protein.

→ What pasta works best?

Cheese tortellini is traditional, but you can substitute tortelloni, ravioli, or even penne. Adjust cooking time based on package directions.

→ Can I lighten the sauce?

Replace heavy cream with half-and-half or whole milk for a lighter version. The sauce will be less thick but still creamy and flavorful.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk to restore the sauce's consistency.

→ What wine pairs well?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or dry Italian white wine complements the rich, creamy flavors beautifully.

→ Is this gluten-free friendly?

Yes, simply use gluten-free tortellini (available at many specialty stores). Check that your pesto and other ingredients are certified gluten-free.