10-Minute Pesto Pasta Chicken (Print)

A fast, flavorful pasta tossed with pesto, chicken, and Parmesan for a satisfying meal in minutes.

# Components:

→ Pasta

01 - 12 ounces dried short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water

→ Chicken

03 - 2 cups (about 9 ounces) rotisserie chicken, shredded or chopped

→ Sauce & Finish

04 - 1/2 cup high-quality store-bought pesto
05 - 2 tablespoons extra-virgin olive oil
06 - 1/4 cup grated Parmesan cheese, plus additional for serving
07 - Freshly ground black pepper, to taste
08 - 1/2 cup fresh basil leaves, torn (optional)
09 - Zest of 1 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, shred or chop the rotisserie chicken and set aside.
03 - Return the drained pasta to the pot over low heat. Add the olive oil, pesto, and 2 to 3 tablespoons of reserved pasta water. Stir thoroughly to coat the pasta evenly.
04 - Incorporate the shredded chicken and grated Parmesan cheese into the pasta. Toss gently until the chicken is heated through and the sauce achieves a creamy consistency, adding more pasta water as needed.
05 - Season with freshly ground black pepper to taste. Optionally, stir in torn basil leaves and lemon zest for added brightness.
06 - Serve immediately, topping each portion with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It actually tastes homemade and restaurant-quality despite taking less time than most delivery orders.
  • The pesto coats every strand of pasta with flavor, no sad, dry pasta here.
  • Rotisserie chicken does all the heavy lifting, so you're really just assembling something delicious.
02 -
  • Reserve your pasta water before draining—that starchy liquid is what turns pesto into a proper sauce instead of just a coating, and it's the difference between silky and separated.
  • Low heat matters; if you try to rush this by turning up the flame, the pesto will break and lose its vibrant color and fresh flavor.
  • Don't overthink the optional toppings—basil and lemon are lovely if you have them, but the dish is already complete without them.
03 -
  • Buy the best rotisserie chicken you can find—this is not the place to economize, since the chicken shoulders most of the flavor responsibility.
  • Always finish with a crack of fresh black pepper; it's the final note that makes everything taste intentional and well-seasoned.
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