This easy weeknight meal comes together quickly with the help of rotisserie chicken and store-bought tortellini—two of my favorite shortcuts. The leeks, spinach, and dried basil blend into a rich, pesto-style sauce that perfectly coats every bite of chicken and pasta.

If you’ve ever struggled to get more greens into your kids’ meals, this recipe is a quiet win. Everything is blended together into a creamy, flavorful sauce—so they’re getting a healthy serving of vegetables without even realizing it.

This flavorful dinner is packed with protein, leafy greens, and comforting pasta, making it a balanced, one-bowl meal that feels just as good as it tastes.

Why You’ll Love This

Quick and easy weeknight dinner
Uses convenient store-bought shortcuts
Packed with protein and vegetables
Kid-friendly “hidden veggie” meal
One-bowl, minimal cleanup

Ingredients

Rotisserie Chicken (1 whole, shredded) – A major time-saver and great source of protein

Leeks (2–3) – Mild onion flavor that adds depth and sweetness

Fresh Spinach (3 cups) – Blends seamlessly into the sauce for added nutrients

Dried Basil (5 tbsp) – Brings bold, herbaceous flavor to the pesto-style sauce

Garlic (2–3 tsp minced) – Adds warmth and savory depth

Parmesan Cheese (½ cup) – Salty, nutty richness that enhances the sauce

Olive Oil (½ cup) – Helps emulsify and smooth the sauce

Salt & Pepper – To taste

Cream or Dairy-Free Substitute (½ cup) – Adds a silky finish to the sauce

Tortellini (1 package) – Fresh cooks quickly; dried works too

{All ingredients listed below with exact amounts needed.}

Equipment

Blender– This is the one I have, works great and has two cups for easy smoothies.
Dutch oven or large skillet- You know how much I love my dutch ovens, they get used most everyday in my kitchen.
Large pot for boiling pasta

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Step 1: Prepare Chicken

Shred rotisserie chicken into bite-sized pieces and set aside.

Step 2: Sauté Leeks

Slice leeks and sauté in olive oil over medium heat until soft. Reserve half for the sauce and half for later.

While you are sautéing the leeks, Turn your pot of water on, bring it to a boil while you make the sauce and combine.

Step 3: Make the Sauce

In a blender, combine:

½ sautéed leeks
Spinach
Dried Basil
Garlic
Parmesan
Olive Oil
Salt & Pepper

Blend until smooth. Add a splash of water if needed to loosen.

Step 4: Combine

In your Dutch oven, gently warm the remaining sautéed leeks and shredded chicken. Stir in the blended sauce and cream.

Step 5: Cook Tortellini

Bring a pot of salted water to a boil and cook tortellini according to package instructions (fresh usually takes ~2 minutes).

Drain and add to Dutch oven to combine with chicken and spinach pesto sauce.

Step 6: Finish the Dish & Serve

Drain tortellini and immediately add to the sauce mixture. Toss gently to coat. Top with extra parmesan, cracked pepper, and red pepper flakes if desired.

Remember with the leftovers you can pop the lid on your dutch oven, refrigerate. The next day pull out your dutch oven, leave the lid on, place in oven on low 200-250 for a few hours and dinner is ready again! Go do all those after school things like pick ups, sports drop offs, work for a few more hours, or just relax (so funny right, our jobs are never done).

Table Conversation Starter:

If you could invent a new pasta shape, what would it look like?

What’s your favorite “quick dinner” at home?

Tips and Tricks

Use pre-pulled chicken – Saves even more time
Don’t overcook tortellini – Especially fresh; it cooks fast!
Adjust sauce thickness – Add pasta water or a splash of milk if needed
Blend thoroughly – Helps fully “hide” the spinach for picky eaters
Clean leeks well – They tend to hold dirt between layers
Add heat if you like – Red pepper flakes or a pinch of chili paste works great