Creamy Pesto Tortellini Skillet

# The Ingredients You'll Need:

→ Pasta & Protein

01 - 1 package (20 ounces) 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 (store-bought or homemade)

05 - 1/2 cup grated Parmesan cheese

06 - 1/4 teaspoon freshly ground black pepper

07 - 1/4 teaspoon salt, or to taste

→ Vegetables & Garnish

08 - 2 cups baby spinach

09 - 1/2 cup cherry tomatoes, halved (optional)

10 - Fresh basil leaves for garnish (optional)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions, about 3 to 4 minutes. Drain and set aside.

02 - In the same skillet, pour in heavy cream and heat over medium until it simmers gently. Stir in basil pesto and Parmesan cheese until the sauce is smooth and slightly thickened, approximately 2 minutes.

03 - Add shredded rotisserie chicken and cooked tortellini to the skillet. Stir to coat everything evenly with the creamy pesto sauce.

04 - Fold in baby spinach and cherry tomatoes, if using. Cook for 1 to 2 minutes until the spinach wilts and the sauce bubbles.

05 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately garnished with fresh basil leaves and additional Parmesan cheese as desired.

# Additional Tips::

01 -

Everything happens in one pan, which means minimal cleanup and maximum flavor absorption
The creamy pesto sauce comes together in minutes but tastes like it simmered for hours
Rotisserie chicken shortcuts the cooking time while still delivering that comforting homemade feel

02 -

Do not let the cream come to a rolling boil or it might separate and become grainy instead of silky smooth
The sauce continues thickening as it stands off the heat, so remove it from the stove while it still looks slightly loose
Reserve some pasta water before draining in case you need to thin the sauce later

03 -