Save Last Tuesday found me standing in front of the fridge at 7 PM, completely exhausted after a chaotic day, when I spotted a rotisserie chicken I'd picked up on impulse. That spur-of-the-moment rescue turned into this skillet pasta, and honestly, it's saved more weeknights than I can count since then.
My sister came over unexpectedly that first night, and we ended up eating straight from the skillet while standing at the counter, talking and laughing between forkfuls. Sometimes the best meals happen when you stop trying to make everything perfect and just let dinner be easy.
Ingredients
- Shelf-stable cheese tortellini: I keep these in my pantry constantly because they cook faster than fresh and always turn out tender
- Rotisserie chicken: The store-bought shortcut that makes this dinner possible on busy nights
- Heavy cream: Creates that luxurious sauce texture, though half-and-half works if you want something lighter
- Basil pesto: Store-bought is totally fine here—no need to complicate things
- Grated Parmesan cheese: Adds that savory depth that balances the cream
- Freshly ground black pepper and salt: The only seasonings you need because the pesto does so much heavy lifting
- Baby spinach: Wilts beautifully into the sauce and makes you feel virtuous about eating vegetables
- Cherry tomatoes and fresh basil: Completely optional garnishes that make everything look prettier
Instructions
- Cook the tortellini:
- Boil salted water in your skillet, add the tortellini, and cook just until they float—usually about 3 to 4 minutes. Drain them and set aside, but dont bother washing the pan.
- Make the creamy pesto sauce:
- Pour the cream into that same skillet and let it come to a gentle bubble. Stir in the pesto and Parmesan, watching it transform into something silky and gorgeous, about 2 minutes.
- Combine everything:
- Add the cooked tortellini and shredded chicken to the sauce, tossing until every piece is coated in that green-flecked creaminess.
- Add the vegetables:
- Fold in the spinach and cherry tomatoes, letting them cook just until the spinach wilts and everything is bubbling together.
- Season and serve:
- Taste and add salt and pepper as needed, then bring the whole skillet to the table—everyone can serve themselves.
Save This recipe became our go-to after my friend Sarah had her baby, when dropping off dinner meant leaving something that reheats perfectly and tastes even better the next day. Something about that creamy pesto just makes people feel cared for.
Making It Lighter
Half-and-half subs beautifully for heavy cream if you are watching calories, though the sauce will be slightly less rich. I have made this both ways and honestly, no one notices the difference once everything is combined.
Wine Pairings
A crisp Pinot Grigio cuts through all that creaminess perfectly, or try Sauvignon Blanc if you want something with a little more acidity. The pesto really shines alongside bright white wines.
Customization Ideas
Gluten-free tortellini works if you need to accommodate dietary restrictions, though cooking times might vary slightly. Sometimes I add sun-dried tomatoes to the sauce for an extra punch of umami.
- Keep extra Parmesan at the table because everyone always wants more
- The sauce thickens as it stands, so add a splash of cream when reheating leftovers
- Chopped walnuts or pine nuts make a nice crunchy topping if you have them on hand
Save Some nights dinner is about celebration, but most nights it is just about feeding people something warm and comforting, preferably while doing minimal dishes.
Recipe Guide
- → Can I use fresh tortellini instead of shelf-stable?
Yes, fresh tortellini works beautifully in this dish. Reduce cooking time to 2-3 minutes as fresh pasta cooks faster. The tender texture complements the creamy sauce perfectly.
- → What's a good substitute for rotisserie chicken?
Shredded cooked chicken breasts, grilled chicken, or canned white chicken work well. For vegetarian versions, try sautéed mushrooms, chickpeas, or white beans for protein and substance.
- → Can I make this ahead of time?
This dish is best served fresh. You can prep ingredients ahead, but cook and combine everything just before serving to maintain the creamy sauce texture and spinach's vibrant color.
- → How do I prevent the sauce from breaking?
Keep heat at medium and avoid boiling vigorously. Stir in pesto gradually while heating cream gently. If sauce looks separated, whisk in a splash of pasta water to bring it back together.
- → What wine pairs well with this dish?
Crisp white wines like Pinot Grigio, Sauvignon Blanc, or Vermentino complement the creamy pesto sauce beautifully. Their acidity cuts through richness and refreshes the palate between bites.
- → Is this suitable for freezing?
Freezing isn't recommended as the creamy sauce and spinach don't maintain their best texture after thawing. Instead, freeze individual components separately and assemble fresh when ready to serve.