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Creamy Pesto Tortellini Skillet

Cuisine

Italian

Course

Dinner

Servings

4 People

Difficulty

Easy

Cooking Time

15 min

Total Time

20 min

Tender cheese tortellini tossed in a creamy pesto sauce with spinach and sun-dried tomatoes. A cozy skillet dinner that feels fancy but takes almost no effort.

Ingredients

1 tbsp olive oil
2 cloves garlic, minced
2 cups baby spinach
½ cup sun-dried tomatoes, chopped
1 cup heavy cream
⅓ cup basil pesto
¼ tsp salt
¼ tsp black pepper
1 package cheese tortellini (about 9 oz), cooked and drained
¼ cup grated Parmesan cheese
1 tbsp fresh basil, chopped (optional, for garnish)

Instructions

Sauté the garlic and spinach. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves garlic and stir for 30 seconds. Toss in 2 cups spinach and cook until wilted, about 1–2 minutes.
Add the sun-dried tomatoes. Stir in ½ cup chopped sun-dried tomatoes. Let them warm through and release their flavor — about 1 minute.
Pour in the cream and pesto. Add 1 cup heavy cream and ⅓ cup basil pesto. Stir to combine. Season with ¼ tsp salt and ¼ tsp black pepper. Let it simmer gently for 2–3 minutes until slightly thickened.
Toss in the tortellini. Add the cooked tortellini and stir until each piece is coated in that creamy, herby sauce. Let it sit for a minute so everything gets warm and delicious.
Finish with cheese and herbs. Turn off the heat and stir in ¼ cup grated Parmesan. Garnish with 1 tbsp chopped fresh basil if you’re feeling fancy. Serve immediately.

Cooking Moments

Tips & Variations

💡 Use what you have: Swap tortellini for ravioli or gnocchi.
🌿 Make it lighter: Use half-and-half instead of cream.
💡 Want protein? Add grilled chicken or sautéed shrimp.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 This recipe was born on a weeknight when all I had was leftover pesto, cream, and a pack of tortellini. Now it’s my go-to for something fast, creamy, and ridiculously comforting.