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Easy Tortellini with Rotisserie Chicken & Spinach Pesto

Quick and easy tortellini with rotisserie chicken, spinach, and leeks blended into a creamy pesto-style sauce. A kid-friendly, veggie-packed weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 rotisserie chicken shredded
  • 2-3 leeks sliced
  • 3 cups fresh spinach
  • 5 tbsp dried basil
  • 2–3 tsp garlic
  • ½ cup parmesan cheese
  • ½ cup olive oil
  • ½ cup cream or substitute
  • 1 package tortellini
  • Salt & pepper to taste

Equipment

  • Blender
  • Dutch oven or large skillet
  • Large pot for boiling pasta

Method
 

  1. Sauté leeks until soft; reserve half.
  2. Blend half the leeks with spinach, basil, garlic, parmesan, olive oil, and seasoning.
  3. Cook tortellini according to package directions.
  4. Warm chicken and remaining leeks; stir in sauce and cream.
  5. Add cooked tortellini and toss to combine.
  6. Serve with extra parmesan and pepper.

Notes

Tips & 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

Table Conversation Starters 🍽️

  • If you could eat pasta every day, what kind would you choose?
  • If you could invent a new pasta shape, what would it look like?