Save My neighbor knocked on my door one Tuesday evening holding a container of leftover pesto and a rotisserie chicken. She was leaving for a trip and didn't want anything to go to waste. I tossed them into a skillet with some tortellini I had sitting in the pantry, and within twenty minutes, my kitchen smelled like an Italian grandmother had been cooking all day. That improvised dinner became the meal I reach for whenever I need comfort without the commitment of a long recipe.
I made this for my brother when he came over after a long shift at the hospital. He ate two bowls standing at the counter and said it tasted like something you'd order at a little trattoria, not something that came together in my tiny kitchen. Watching him relax with a full plate reminded me that good food doesn't have to be complicated to feel special.
Ingredients
- Shelf stable cheese tortellini: These little pockets of cheese cook in minutes and hold onto the creamy pesto beautifully, plus they don't require refrigeration until opened.
- Rotisserie chicken: Shredding store bought rotisserie chicken saves at least thirty minutes and adds a subtle roasted flavor you can't get from poached meat.
- Heavy cream: This is what transforms pesto from a simple sauce into something luxurious and coating, creating that restaurant style creaminess.
- Basil pesto: Whether you use jarred or homemade, pesto brings instant depth with basil, garlic, Parmesan, and olive oil all in one spoonful.
- Grated Parmesan cheese: Freshly grated melts into the sauce smoothly and adds a nutty, salty backbone that pre shredded versions just can't match.
- Baby spinach: It wilts down to almost nothing but adds color, nutrition, and a slight earthiness that balances the richness.
- Cherry tomatoes: Halved tomatoes burst with sweetness and acidity, cutting through the cream and adding bright pops of flavor.
- Freshly ground black pepper and salt: Season at the end so you can taste and adjust, especially since pesto and Parmesan are already salty.
- Fresh basil leaves: A few torn leaves on top make the dish look intentional and add a fresh herbal note right before serving.
Instructions
- Boil the tortellini:
- Bring salted water to a rolling boil in your skillet, then add the tortellini and cook for 3 to 4 minutes until they float and feel tender. Drain them well so excess water doesn't thin out your sauce later.
- Build the creamy pesto sauce:
- Pour the heavy cream into the same skillet and let it come to a gentle simmer over medium heat, then whisk in the pesto and Parmesan until the sauce is smooth and lightly thickened. This takes about 2 minutes and fills your kitchen with the smell of basil and garlic.
- Add chicken and tortellini:
- Toss the shredded rotisserie chicken and drained tortellini into the sauce, stirring gently so every piece gets coated. The sauce will cling to the pasta and chicken, creating that creamy, cohesive texture.
- Wilt in the greens:
- Fold in the baby spinach and halved cherry tomatoes if using, then cook for another 1 to 2 minutes until the spinach collapses into the sauce and the tomatoes just start to soften. The greens add freshness without making the dish feel heavy.
- Season and serve:
- Taste the skillet and add salt and black pepper as needed, then serve hot with torn basil leaves and extra Parmesan scattered on top. The final seasoning is what brings everything into balance.
Save One night I served this to friends who showed up unexpectedly, and they couldn't believe it was a last minute meal. We sat around the table scraping the skillet clean, and someone said it felt like the kind of dinner you'd linger over on vacation. That's when I realized this recipe had become my secret weapon for turning ordinary evenings into something memorable.
Making It Your Own
If you want to skip the chicken entirely, sautéed mushrooms or cubes of roasted zucchini fill in beautifully and soak up the pesto sauce. I've also stirred in sun dried tomatoes for a tangy, concentrated burst of flavor, and swapped half and half for the heavy cream when I wanted something a little lighter. You can even toss in a handful of frozen peas during the last minute of cooking for extra sweetness and color.
Serving Suggestions
This skillet is rich enough to stand alone, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. Crusty bread for soaking up the sauce is non negotiable in my house, and a chilled glass of Pinot Grigio or Sauvignon Blanc makes it feel like a proper dinner party. If you have leftovers, they reheat surprisingly well with a splash of cream or pasta water to loosen the sauce.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a few tablespoons of heavy cream, milk, or even pasta water to bring back that silky texture, and warm it gently over low heat so the cream doesn't separate. I've never tried freezing this because the cream and cheese don't always thaw perfectly, but it's so quick to make that I just cook it fresh whenever the craving hits.
- Reheat gently on the stovetop with a splash of liquid to restore creaminess.
- Store in the fridge for up to three days in a sealed container.
- Avoid freezing because dairy based sauces can separate and turn grainy when thawed.
Save This skillet has become my go to whenever I need dinner to feel effortless but still impressive, and I hope it does the same for you. There's something deeply satisfying about pulling together a creamy, flavorful meal in one pan with ingredients you probably already have on hand.
Recipe Questions
- → Can I make this dish ahead of time?
While this skillet is best enjoyed fresh, you can prep components in advance. Cook tortellini and shred chicken ahead, then combine with the sauce just before serving for optimal creaminess and texture.
- → What's a good substitute for heavy cream?
Half-and-half works well for a lighter version, though the sauce will be less rich. Alternatively, use a combination of milk and butter, or Greek yogurt for a tangier flavor profile.
- → How do I prevent the spinach from becoming mushy?
Add spinach during the final minute of cooking, just until wilted. Baby spinach requires only a quick wilt, so timing is key to maintaining its texture and vibrant color.
- → Can I use fresh tortellini instead of shelf-stable?
Yes, fresh tortellini will cook faster, typically in 2-3 minutes rather than 3-4 minutes. Check the package instructions and adjust your timing accordingly to avoid overcooking.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy pesto sauce beautifully. The acidity cuts through the richness while enhancing the herbaceous pesto flavors.
- → How do I make this vegetarian?
Omit the rotisserie chicken and add extra vegetables such as sautéed mushrooms, zucchini, or bell peppers. This maintains the heartiness and protein content of the dish.