Save My neighbor knocked on my door one Tuesday evening holding a grocery bag and asked if I could throw together something fast. Inside were tortellini, a rotisserie chicken, and a jar of pesto. Twenty minutes later, we were sitting at my kitchen table with full bowls and she was texting the recipe to three other people. That skillet became my go-to for nights when I need comfort without the fuss.
I made this for my kids on a night when homework was piling up and patience was running thin. The smell of basil and garlic filled the kitchen, and suddenly everyone was calmer. We ate straight from the skillet with garlic bread on the side, and my daughter said it tasted like the kind of dinner you get at a restaurant. I didn't tell her it took me less time than ordering takeout.
Ingredients
- Shelf-stable cheese tortellini: These little pillows cook in minutes and hold up beautifully in creamy sauces without getting mushy.
- Rotisserie chicken: The ultimate shortcut, already seasoned and tender, just shred it and toss it in.
- Heavy cream: This is what makes the sauce luxurious and velvety, coating every bite with richness.
- Basil pesto: Whether you use store-bought or homemade, pesto brings bright herby flavor and a little nutty depth.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, savory punch.
- Baby spinach: Wilts down to almost nothing but adds color, nutrition, and a slight earthiness.
- Cherry tomatoes: Optional but worth it for little bursts of sweetness and acidity that balance the cream.
- Fresh basil leaves: A handful on top makes the whole dish look and taste like you put in way more effort than you did.
Instructions
- Boil the tortellini:
- Bring salted water to a rolling boil in your largest skillet, then drop in the tortellini and cook for 3 to 4 minutes until they float and puff up. Drain them and set aside, they will finish cooking in the sauce.
- Build the creamy pesto sauce:
- Pour the heavy cream into the same skillet and let it heat over medium until it starts to bubble gently around the edges. Stir in the pesto and Parmesan, whisking until smooth and slightly thickened, about 2 minutes.
- Add the chicken and tortellini:
- Toss in the shredded rotisserie chicken and cooked tortellini, stirring gently so everything gets coated in that glossy sauce. Let it warm through for a minute or two.
- Fold in the greens and tomatoes:
- Add the baby spinach and cherry tomatoes, stirring just until the spinach wilts down and the tomatoes soften. The sauce should be bubbling and clinging to everything.
- Season and serve:
- Taste and adjust with salt and black pepper, then serve hot with fresh basil leaves and extra Parmesan on top. This is the kind of dish that tastes even better with a glass of crisp white wine on the side.
Save One evening, my friend brought over a bottle of Pinot Grigio and we made this together while catching up on life. We kept sneaking bites straight from the skillet between stirs, laughing at how good it was turning out. By the time we plated it, we had already eaten half. That is when I knew this recipe was a keeper, it makes ordinary nights feel a little special.
Make It Your Own
Swap the chicken for sautéed mushrooms and zucchini if you want to go vegetarian, or add sun-dried tomatoes for a deeper, tangy flavor. You can use half-and-half instead of heavy cream to lighten things up, though the sauce will be a bit thinner. If you like heat, stir in a pinch of red pepper flakes with the pesto. I have also added a handful of arugula at the end for a peppery bite that cuts through the richness.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen it back up. I have reheated this in the microwave too, but the stovetop method keeps the tortellini from getting rubbery. It is still delicious the next day, maybe even better once the flavors have had time to meld.
Pairing and Serving Ideas
This skillet pairs beautifully with garlic bread or a simple side salad dressed with lemon and olive oil. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness and refreshes your palate between bites. If you are feeding a crowd, double the recipe and serve it family-style straight from the skillet.
- Serve with crusty bread to soak up every bit of sauce.
- Add a handful of toasted pine nuts on top for extra crunch and nuttiness.
- Pair with roasted asparagus or green beans for a complete meal.
Save This is the kind of recipe that saves you on busy nights and impresses on lazy weekends. Make it once, and it will become part of your regular rotation.
Kitchen Guide
- → Can I make this dish vegetarian?
Yes, simply omit the rotisserie chicken and substitute with additional vegetables such as sautéed mushrooms, zucchini, or roasted bell peppers for added heartiness and flavor.
- → How do I prevent the sauce from becoming too thick?
Add pasta water gradually to achieve your desired consistency. Reserve some cooking water before draining the tortellini, then stir it in slowly until the sauce reaches the perfect coating consistency.
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto works beautifully in this dish. Use the same amount, though you may need to adjust seasoning since homemade versions vary in salt content.
- → What wine pairs well with this skillet meal?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce perfectly. The acidity cuts through the richness while enhancing the basil flavors.
- → Is this dish gluten-free?
Traditional tortellini contains wheat, but gluten-free alternatives are available. Simply substitute gluten-free cheese tortellini, and verify all other ingredients including pesto for gluten content.
- → Can I prepare this ahead of time?
While best served fresh, you can prepare components in advance. Cook tortellini separately, store shredded chicken and pesto sauce in the refrigerator, then combine and warm together just before serving.