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Creamy Pesto Chicken Tortellini Skillet

This creamy pesto chicken tortellini skillet cooks diced chicken, frozen cheese tortellini, zucchini, and spinach in a pesto cream sauce in one pan in 20 minutes.
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Ingredients

  • 1/2 38 oz bag Rosina Foods Cheese Tortellini frozen
  • 1–1½ lbs chicken breast or chicken thighs diced
  • 1 tbsp butter
  • 2 tbsp Creole Trinity & Herb seasoning
  • 1 tsp onion powder
  • Salt + pepper to taste
  • 3–4 cloves garlic minced
  • 1 small zucchini diced small
  • 1¼ cups chicken broth
  • 1 cup heavy cream
  • 1 small jar 6oz pesto
  • ½ cup grated parmesan cheese
  • 1–2 hand fulls baby spinach
  • 1 lemon squeezed
  • Optional: crushed red pepper flakes
  • Extra parmesan for topping

Instructions

  • Heat a large deep skillet or Dutch oven over medium heat. Add olive oil and butter.
  • Add diced chicken and season with Creole Trinity & Herb, garlic powder, salt, and pepper. Sear until golden brown and cooked through.
  • Add garlic and zucchini. Cook for 2–3 minutes until slightly softened.
  • Pour in chicken broth and heavy cream and a little more seasoning. Stir together and bring to a gentle simmer.
  • Add the frozen Rosina Foods Cheese Tortellini directly into the skillet. Stir, cover, and let simmer for about 5–7 minutes, stirring occasionally, until the tortellini is tender.
  • Lower heat and stir in pesto, parmesan cheese, spinach, lemon juice, and optional red pepper flakes. Stir until creamy and the spinach is wilted.
  • Top with extra parmesan and cracked black pepper before serving.
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