Save to Pinterest The smell of basil hitting hot cream still takes me back to my first tiny apartment kitchen, where I discovered that pesto and cream together create something magical. I'd grabbed a rotisserie chicken on a whim that Tuesday evening, feeling too tired to cook anything elaborate. That skillet became my weeknight savior more times than I can count, especially during those months when cooking felt like a chore rather than a joy. Now it is the meal I make when I want comfort but do not want to spend hours at the stove.
My sister called me late one evening, exhausted after a brutal day at work, and I talked her through this recipe over the phone. She texted me ten minutes later saying her kitchen smelled like a bistro and she might never order takeout again. Something about that creamy, herb-speckled sauce just makes people feel cared for. I have since taught this to three friends who swore they could not cook, and now they make it for their own families.
Ingredients
- Shelf-stable cheese tortellini: I keep a few packages in the pantry for emergency dinners because they cook faster than fresh and always turn out tender
- Rotisserie chicken: The dark meat stays juicy in the creamy sauce and saves you so much time on prep work
- Heavy cream: This creates that velvety restaurant-quality texture that half-and-half just cannot achieve
- Basil pesto: Store-bought works beautifully here but homemade adds an extra fresh punch if you have the time
- Grated Parmesan: Add this while the cream is still hot so it melts into the sauce rather than clumping
- Baby spinach: This wilts down beautifully and adds a fresh element without making the dish feel heavy
Instructions
- Boil the tortellini:
- Bring salted water in your large skillet to a rolling boil and cook the tortellini for just 3 to 4 minutes until they float to the top, then drain them well and set aside
- Create the creamy base:
- Pour the heavy cream into the same skillet and let it come to a gentle bubble over medium heat, then stir in the pesto and Parmesan until the sauce thickens slightly and coats the back of your spoon
- Combine everything:
- Add the cooked tortellini and shredded chicken to the sauce, stirring carefully so every piece gets coated in that gorgeous green-flecked cream
- Add the fresh elements:
- Fold in the baby spinach and those cherry tomatoes if you are using them, cooking for just a minute or two until the spinach wilts and everything is bubbling together
- Season and serve:
- Taste and adjust with salt and pepper as needed, then serve hot with fresh basil scattered on top like little green confetti
Save to Pinterest This recipe became my go-to when I moved into my first place and wanted to cook something that felt impressive without actually being difficult. My roommate would hover around the skillet with a fork, stealing pieces of chicken before I could even finish cooking. Those impromptu kitchen dinners, standing around the stove and eating straight from the pan, remain some of my favorite food memories.
Making It Your Own
Once you master the basic method, this skillet becomes a canvas for whatever you have in your refrigerator or crave. The creamy pesto base pairs beautifully with so many ingredients that I rarely make it the same way twice.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the rich cream while complementing the basil notes in the pesto perfectly. I have also found that a chilled Sauvignon Blanc works beautifully if you prefer something with a bit more acidity. The wine should be cold enough to create that lovely contrast between the warm, creamy pasta and the refreshing sip in your glass.
Serving Suggestions
A simple green salad with a bright vinaigrette helps balance the richness of this dish without competing with the pesto flavors. I also like to serve crusty garlic bread on the side for those who want something to soak up every last drop of sauce.
- Keep some extra Parmesan at the table because everyone always wants more
- The leftovers reheat surprisingly well with just a splash of cream to loosen the sauce
- This travels well for potlucks and actually tastes even better the next day
Save to Pinterest Some meals nourish your body, but this one feeds something deeper that place inside all of us that craves comfort and warmth and the simple pleasure of eating something delicious.
Recipe Q&A
- → Can I make this without rotisserie chicken?
Yes, you can omit the chicken entirely for a vegetarian version or substitute it with sautéed mushrooms, zucchini, or additional spinach for heartiness and flavor.
- → What's a good substitute for heavy cream?
Half-and-half creates a lighter sauce while maintaining creaminess. You can also use full-fat Greek yogurt mixed with a bit of pasta water for a tangier variation.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low to maintain a gentle simmer. Stir constantly when adding pesto and Parmesan, and avoid boiling vigorously once cream is added.
- → Can I prepare this ahead of time?
Cook the tortellini and prepare ingredients in advance, but assemble and cook the skillet just before serving. The dish is best enjoyed fresh to maintain the creamy texture of the sauce.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto flavors beautifully. Their acidity cuts through the richness of the cream sauce.
- → Is this gluten-free?
Standard tortellini contains wheat, but most brands offer gluten-free versions. Check all ingredient labels, especially pesto, which may contain hidden gluten sources.