Save I used to think weeknight dinners had to be either fast or delicious, never both. Then one evening I tossed warm pasta with good pesto and leftover rotisserie chicken, and the kitchen smelled like a bistro in minutes. My daughter walked in, took one bite, and asked if we could eat this every Tuesday. That's when I realized some of the best meals don't need a recipe at all, just a few quality ingredients and a little confidence.
I made this for friends on a night when I forgot I'd invited anyone over until an hour before. I boiled water, shredded chicken with my hands, and stirred everything together while we opened wine. They still ask for the recipe, and I still laugh because there's barely anything to write down. It became my proof that generosity in the kitchen doesn't require complexity, just intention and a willingness to share what you have.
Ingredients
- Pasta (340 g dried short pasta): Choose shapes with ridges or twists like fusilli or penne so the pesto clings to every bite instead of pooling at the bottom of the bowl.
- Salt: Don't skip salting the pasta water generously, it's your only chance to season the noodles from within.
- Rotisserie chicken (2 cups, shredded): This is your shortcut to protein and depth, use the dark meat if you want extra juiciness.
- Pesto (120 g or 1/2 cup): Invest in a good jar or grab fresh pesto from the deli counter, the quality here makes or breaks the dish.
- Extra-virgin olive oil (2 tbsp): A fruity, peppery oil helps loosen the pesto and adds silkiness to the sauce.
- Parmesan cheese (40 g grated, plus extra): Freshly grated melts better and tastes sharper than the pre-shredded kind.
- Black pepper: A few grinds of coarse pepper wake up the herbs and balance the richness.
- Fresh basil leaves (1/2 cup, torn, optional): Tearing basil at the last second releases its perfume and makes the dish feel garden-fresh.
- Lemon zest (from 1 lemon, optional): A little citrus brightness cuts through the oil and cheese, especially on warm evenings.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil, salt it until it tastes like the sea, then add your pasta and cook until al dente. Before draining, scoop out half a cup of that starchy, cloudy pasta water, it's liquid gold for binding your sauce.
- Prep the chicken:
- While the pasta bubbles away, shred or chop your rotisserie chicken into bite-sized pieces. If the skin is crispy, I like to tear some in for extra flavor, but that's entirely up to you.
- Toss with pesto:
- Drain the pasta and return it to the warm pot over low heat. Drizzle in the olive oil, dollop in the pesto, and add a few splashes of pasta water, then stir until every piece is glossy and coated.
- Add chicken and cheese:
- Fold in the shredded chicken and grated Parmesan, tossing gently until the chicken warms through and the cheese melts into a creamy, clinging sauce. If it looks dry, add more pasta water a tablespoon at a time.
- Season and finish:
- Grind in black pepper to taste, then scatter torn basil leaves and lemon zest over the top if you're using them. Give it one last gentle toss so the herbs release their fragrance into the steam.
- Serve immediately:
- Divide among bowls and pass extra Parmesan at the table. This dish is best eaten right away, while the pasta is still steaming and the pesto is vivid green.
Save One night my son asked if we could eat this outside on the porch, so we did, with the pasta still warm in the bowls and fireflies blinking in the yard. He told me it tasted like summer, even though it was September. I realized then that speed in the kitchen isn't about cutting corners, it's about making space for the moments that matter.
How to Choose the Best Pesto
Not all pesto is created equal, and since it's the star here, it's worth seeking out a jar that lists basil, olive oil, Parmesan, and pine nuts as the first ingredients. I've learned to avoid anything with fillers, artificial colors, or too much garlic, which can taste harsh and one-dimensional. If you have access to a farmers market or Italian deli, fresh pesto from the cold case is almost always superior to shelf-stable versions. Trust your nose, good pesto should smell green, nutty, and alive, not flat or overly oily.
Variations That Work
I've made this with sun-dried tomato pesto when I wanted something richer and slightly sweet, and it was just as quick and satisfying. For a vegetarian version, I skip the chicken and toss in sautéed zucchini, cherry tomatoes, or roasted red peppers instead. On nights when I crave texture, I scatter toasted pine nuts or crushed walnuts over the top just before serving. If you need it gluten-free, swap in your favorite gluten-free pasta and check the pesto label for any hidden wheat, the rest of the recipe stays exactly the same.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the basil will darken and the pasta will absorb some of the sauce. When reheating, I add a splash of water or olive oil and warm it gently in a skillet over low heat, stirring often to bring back the creaminess. The microwave works in a pinch, but the texture won't be quite as silky. If I know I'll have leftovers, I sometimes hold back half the basil and lemon zest to stir in fresh when I reheat, which makes it taste almost as bright as the first time.
- Store in the fridge for up to two days in a sealed container.
- Reheat gently with a splash of water or olive oil to revive the sauce.
- Freshen leftovers with a handful of torn basil or a squeeze of lemon before serving.
Save This is the kind of recipe that proves you don't need hours to feed the people you love well. It's become my answer to busy Tuesdays, surprise guests, and nights when I just want something warm, nourishing, and deeply satisfying without the fuss.
Recipe Questions & Answers
- → Can I use other pasta shapes?
Yes, penne, fusilli, or farfalle work well to hold the creamy pesto sauce.
- → Can I use fresh pesto instead of store-bought?
Freshly made pesto adds even more vibrant flavor but store-bought is a convenient, high-quality alternative.
- → How do I keep the chicken moist?
Using rotisserie chicken ensures juiciness, and tossing it gently into warm pesto-coated pasta keeps it tender.
- → What can I add for extra texture?
Try toasted pine nuts or sautéed vegetables like zucchini for added crunch and flavor.
- → Is this dish suitable for gluten-free diets?
Yes, substitute with gluten-free pasta to accommodate gluten sensitivities.