Creamy Pesto Tortellini Skillet

Tender cheese tortellini and rotisserie chicken tossed in creamy pesto sauce with spinach and tomatoes for a quick, satisfying skillet meal.

# What You'll Need:

→ Pasta & Protein

01 - 1 (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

# Cooking Steps:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, typically 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, 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 1-2 minutes until spinach is wilted and sauce is creamy and bubbling.

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

# Expert Tips:

01 -

Efficient: Preparation and cooking combined take only 25 minutes.
Convenient: Uses pre-cooked rotisserie chicken and shelf-stable pasta for a stress-free meal.
Creamy & Savory: The combination of heavy cream, pesto, and Parmesan creates a luxurious sauce.
Balanced: Fresh spinach and cherry tomatoes add a bright, nutritional touch.

02 -