Save It Rain was tapping against my kitchen window last Tuesday when I realized I had absolutely zero energy for anything elaborate. The grocery bag from the night before held a package of cheese tortellini and leftover rotisserie chicken, and suddenly this skillet idea felt like the only logical path forward. Twenty minutes later, my roommate wandered in, drawn by the basil aroma, and proceeded to hover over the stove until I finally agreed to share. Now it is the most requested dish in our apartment.
Last month my sister came over after a terrible day at work, and I threw this together without even thinking. She took one bite, put her fork down, and asked if I had been secretly taking cooking classes. The best part was watching her shoulders actually drop as she ate, like the stress was just melting away with every creamy, basil-filled bite. Sometimes the simplest dinners are the ones that fix everything.
Ingredients
- Shelf-stable cheese tortellini: These little pasta pockets hold their shape beautifully in the creamy sauce and cook up tender in just minutes
- Rotisserie chicken: Using store-bought rotisserie chicken cuts your prep time in half while adding that succulent, slow-cooked flavor
- Heavy cream: Creates that luxurious, velvety base that clings perfectly to every piece of tortellini
- Basil pesto: The star of the show, bringing bright herbal notes and that signature Italian restaurant flavor
- Grated Parmesan cheese: Adds a salty, nutty depth that balances the creaminess perfectly
- Baby spinach: Wilts down into the sauce, adding color and a subtle earthy flavor without overwhelming the dish
- Cherry tomatoes: Optional but they pop in your mouth with bursts of acidity that cut through the richness
Instructions
- Cook the tortellini:
- Bring a large skillet of salted water to boil and cook tortellini for 3-4 minutes until tender, then drain well.
- Build the creamy pesto sauce:
- Pour heavy cream into the same skillet and let it gently simmer over medium heat before stirring in pesto and Parmesan until smooth and slightly thickened.
- Combine everything:
- Add the shredded rotisserie chicken and cooked tortellini to the skillet, tossing everything together until evenly coated in that gorgeous green sauce.
- Add the finishing touches:
- Fold in baby spinach and cherry tomatoes, cooking for 1-2 minutes until the spinach wilts and the sauce bubbles invitingly.
- Season and serve:
- Taste and adjust with salt and pepper as needed, then serve hot with fresh basil leaves sprinkled on top.
Save It This recipe became my go-to during finals week last year when my roommate and I were both studying until midnight. There was something about twirling those pesto-coated noodles onto our forks between chapters that made the whole overwhelming week feel manageable. Food has this way of grounding you when everything else feels chaotic.
Making It Your Own
I have discovered that swapping the heavy cream for half-and-half works beautifully when I want something lighter, though the sauce will not be quite as rich. For vegetarians, simply skip the chicken and add sautéed mushrooms or zucchini instead, which soak up that pesto flavor just as well. The beauty of this dish lies in its adaptability to whatever you have on hand.
Wine Pairing Secrets
A crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess without competing with the basil notes. I learned this the hard way after pairing it with an oaky Chardonnay that completely overpowered the delicate pesto flavors. The right wine makes those herbal notes really sing instead of disappearing into the background.
Make-Ahead Magic
This actually reheats surprisingly well, though I recommend adding a splash of cream when warming it up to restore that silky texture. The flavors seem to meld together even more overnight, making it excellent for meal prep lunches. Just be careful not to overheat it or the sauce might break.
- Store in an airtight container for up to 3 days in the refrigerator
- Reheat gently over medium-low heat, stirring frequently
- The pasta will absorb more sauce as it sits, so keep extra cream on hand
Save It There is something deeply satisfying about a dinner that comes together this quickly yet tastes like it required way more effort. Sometimes the best recipes are the ones that let you spend less time cooking and more time enjoying the company around the table.
Common Questions About Recipes
- → Can I use fresh pesto instead of store-bought?
Absolutely, fresh basil pesto can be used for a brighter, more herbaceous flavor.
- → How can I make this dish vegetarian?
Simply omit the chicken and add extra vegetables like sautéed mushrooms or zucchini for added texture and flavor.
- → Is there a lighter alternative to heavy cream in the sauce?
Yes, substitute heavy cream with half-and-half for a lighter, less rich sauce while maintaining creaminess.
- → Can gluten-free tortellini be used in this dish?
Gluten-free tortellini works well as a substitute, just follow package cooking instructions carefully.
- → What is the best way to wilt the spinach without overcooking?
Add spinach at the end of cooking and stir gently for 1–2 minutes until just wilted, preserving color and nutrients.
- → What wine pairs well with this meal?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy pesto flavors nicely.