Chicken and Tortellini Pesto Skillet

Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saute until chicken is cooked through and has browned 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.

Deglaze pan with chicken broth over medium heat scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt 3 to 5 minutes.

Add tortellini and cooked chicken and continue cooking until bubbly and hot 5 to 10 minutes. Sprinkle with remaining 1/2 cup of Parmesan cheese and serve.