Creamy Pesto Tortellini Skillet

Tender cheese tortellini and rotisserie chicken tossed in a silky pesto cream sauce with spinach and tomatoes.

# What You'll Need:

→ Pasta & Protein

01 - 20 oz package 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, approximately 3 to 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, 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 to 2 minutes, until spinach is wilted and the sauce is creamy and bubbling.

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

# Expert Suggestions:

01 -

This dinner comes together in under 25 minutes, making it perfect for those nights when takeout sounds tempting but homemade food feels better.
The creamy pesto sauce clings to every ridged surface of the tortellini, ensuring no bite is bland or dry.

02 -

Dumping cold cream into a hot skillet can cause it to separate, so let the cream come to room temperature before adding it to the pan.
The sauce continues to thicken as it stands off the heat, so remove it from the stove while it still looks slightly loose.

03 -