Save The first time I made this skillet dinner, I was recovering from a chaotic week and needed something that felt indulgent but didn't require measuring out a dozen spices. My grocery store rotisserie chicken sat on the counter, and I spotted a package of cheese tortellini in the pantry. Ten minutes later, my kitchen smelled like an Italian bistro, and I was slumped against the counter eating straight from the pan.
Last Tuesday, my sister dropped by unexpectedly after a terrible day at work. I had the ingredients for this pasta in the fridge and threw it together while she complained about her boss. Watching her shoulders drop as she took that first bite, the pesto aroma filling the tiny kitchen, reminded me why comfort food exists.
Ingredients
- Shelf stable cheese tortellini: These little pasta dumplings cook in just minutes and hold their shape beautifully in the creamy sauce.
- Rotisserie chicken: Using store bought shredded chicken saves so much time and adds savory depth to the dish.
- Heavy cream: This creates the luxurious base for the pesto sauce, though you can use half and half for a lighter version.
- Basil pesto: Store bought works perfectly here, but homemade pesto makes the sauce sing with fresh brightness.
- Grated Parmesan cheese: This adds salty richness that balances the herbs in the pesto.
- Freshly ground black pepper: A generous pinch cuts through the cream and adds subtle warmth.
- Baby spinach: The fresh spinach wilts into the hot sauce, adding color and nutrition without changing the flavor profile.
Instructions
- Cook the tortellini:
- Bring a large skillet of salted water to boil, then add the tortellini and cook for just 3 to 4 minutes until they float to the surface.
- Build the creamy sauce:
- Pour the heavy cream into the same skillet and let it come to a gentle bubble, then stir in the pesto and Parmesan until the sauce thickens slightly.
- Combine everything:
- Add the shredded chicken and cooked tortellini to the sauce, tossing until every piece is coated in the vibrant green mixture.
- Add the fresh elements:
- Fold in the baby spinach and halved cherry tomatoes, cooking just until the spinach wilts into the sauce.
- Season and serve:
- Taste the sauce and add salt and pepper as needed, then serve immediately while the pasta is piping hot.
Save This recipe has become my go-to for new parents and friends recovering from surgery because it feels like a hug in a bowl. Last month, I made three batches at once, freezing them in individual containers for my neighbor who just had her second baby.
Making It Vegetarian
Omit the rotisserie chicken and bulk up the vegetables instead. Sautéed mushrooms work beautifully here, adding meaty texture and umami flavor that makes you forget the chicken is missing.
Choosing Your Pesto
Not all pesto brands are created equal. Some are heavy on oil, others pack too much garlic. Taste your pesto before adding it to the cream, and adjust the amount based on how punchy it is.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness of the cream sauce. If you prefer something non alcoholic, sparkling water with a lemon wedge works beautifully.
- Keep extra Parmesan at the table because everyone always wants more.
- Crusty bread is essential for sopping up any sauce left in the bowl.
- The pasta reheats beautifully for lunch the next day.
Save There is something deeply satisfying about a one pan meal that tastes like it came from a restaurant kitchen but takes less than half an hour to make. This tortellini skillet is exactly that kind of dinner.
Questions & Answers
- → Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare components in advance. Cook the tortellini and prepare the pesto sauce separately, then combine just before serving to maintain the best texture and flavor.
- → What can I use instead of rotisserie chicken?
You can substitute with grilled chicken breast, pan-seared shrimp, or sautéed mushrooms for a vegetarian option. Adjust cooking times as needed for your protein choice.
- → How do I lighten this creamy sauce?
Replace heavy cream with half-and-half or whole milk for a lighter version. You can also add a splash of pasta water to thin the sauce while maintaining its silky consistency.
- → Can I freeze leftovers?
While this dish is best enjoyed fresh, you can store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop with a splash of cream to restore creaminess.
- → What wines pair well with this skillet?
Crisp white wines work beautifully with the creamy pesto flavors. Try Pinot Grigio, Sauvignon Blanc, or Vermentino. The acidity cuts through the richness of the sauce perfectly.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when simmering the cream and pesto together. Stir constantly and avoid boiling vigorously, which can cause the sauce to separate.