Creamy Pesto Tortellini Skillet

# Components:

→ Pasta & Protein

01 - 20 oz package shelf-stable cheese tortellini

02 - 2 cups rotisserie chicken, shredded

→ 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

# Method:

01 - Bring a large skillet of salted water to a boil. Add tortellini and cook according to package instructions, approximately 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, about 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 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 Advice:

01 -

Everything cooks in one skillet, which means less cleanup and more time to actually enjoy your meal.
The pesto and cream create a sauce so silky and rich that it clings to every piece of tortellini.
Using rotisserie chicken turns this into a true weeknight hero, no knife work or extra pans required.
Spinach wilts right into the sauce, sneaking in greens without anyone noticing.

02 -

Do not overcook the tortellini in the boiling water, they will finish cooking in the sauce and you want them tender, not falling apart.
Use freshly grated Parmesan instead of the pre-shredded stuff, it melts smoother and tastes infinitely better.
If your pesto is too thick, thin it with a tablespoon of pasta water before adding it to the cream.

03 -