10-Minute Pesto Pasta Chicken (Printable Version)

Juicy chicken and fresh basil pesto combine for a vibrant pasta dish finished with Parmesan and lemon zest.

# Needed Ingredients:

→ Pasta

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

→ Chicken

03 - 2 cups (about 250 g) rotisserie chicken, shredded or chopped

→ Sauce & Finish

04 - 1/2 cup (120 g) high-quality store-bought pesto
05 - 2 tbsp extra-virgin olive oil
06 - 1/4 cup (40 g) grated Parmesan cheese, plus more for serving
07 - Freshly ground black pepper, to taste
08 - 1/2 cup fresh basil leaves (about 12 g), torn (optional)
09 - Zest of 1 lemon (optional)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water and 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. Stir in olive oil, pesto, and 2 to 3 tablespoons of the reserved pasta water until pasta is evenly coated.
04 - Add shredded chicken and grated Parmesan cheese to the pasta. Toss until the chicken is warmed through and the sauce is creamy, adding additional pasta water if needed.
05 - Season with freshly ground black pepper to taste. Optionally stir in fresh basil leaves and lemon zest for added brightness.
06 - Plate immediately and garnish with extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with almost no chopping or prep work involved.
  • The pesto does all the heavy lifting, delivering rich herb flavor without any from-scratch sauces.
  • Rotisserie chicken makes it hearty and satisfying without turning on the oven.
  • You can customize it endlessly with whatever vegetables, nuts, or citrus you have on hand.
02 -
  • Reserve pasta water before you drain, I've forgotten more times than I can count and regretted it every single time.
  • Don't overheat the pesto or it will lose its bright color and fresh taste, keep the heat low once you add it.
  • Rotisserie chicken can be salty, so taste before adding extra salt to the finished dish.
03 -
  • Use the dark meat from the rotisserie chicken for extra moisture and flavor, the breast can sometimes be a little dry.
  • If your pesto tastes too intense straight from the jar, the pasta water will mellow it out and help it cling to the noodles.
  • A microplane for the lemon zest and Parmesan makes all the difference, the finer the grate, the more evenly the flavors distribute.
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