This chicken pesto pasta is herb-forward and silky: bright basil pesto blended with toasted pine nuts and Parmigiano-Reggiano coats strands of spaghetti while tender shredded rotisserie chicken adds hearty bite and warmth.
Ready in about 30 minutes, it’s a fast weeknight centerpiece or easy dish for casual entertaining—toss the hot pasta with pesto and a splash of reserved pasta water, garnish with extra cheese and nuts, and serve immediately.
Why You’ll Love This Recipe
A handful of pantry staples plus a store-bought rotisserie chicken turn fresh basil pesto into a satisfying, quick dinner. The technique of reserving pasta water creates a glossy, clingy sauce that dresses every strand.
Serve with something bright and crunchy on the side—try a simple chopped green salad like My Everyday Chopped Salad Recipe (https://yourmomscooking.com/my-everyday-chopped-salad-recipe/) for an easy, complementary finish.
Ingredients You’ll Need
How to Make Chicken Pesto Pasta
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Before draining, reserve about 1/3 cup of the cooking water and set it aside.
- While the pasta cooks, make the basil pesto: place the basil leaves, toasted pine nuts, and garlic in a food processor and pulse several times. Add the grated Parmigiano-Reggiano, extra virgin olive oil, salt, and freshly ground black pepper, then process until very smooth. Transfer the pesto to a bowl and set aside.
- Remove the meat from the rotisserie chicken and shred it into bite-sized pieces so it warms evenly when combined with the pasta.
- Immediately toss the hot, drained pasta with the pesto and shredded chicken, adding about 1/4 cup of the reserved pasta cooking water to loosen the sauce. Add more reserved water, a tablespoon at a time, if needed to reach a silky consistency that clings to the pasta. Finish with grated Parmigiano-Reggiano and toasted pine nuts to garnish.
Sauce Texture Tips
The key to a silky pesto sauce is emulsification: combine the oil, cheese, and a small amount of starchy pasta water while the pasta is hot so the sauce coats each strand. For another related idea, try Kale Sprouts with Roasted Garlic and Parmesan.
Start with about 1/4 cup of reserved cooking water when tossing, then add more sparingly until the sauce loosens without becoming watery.
- Reserve about 1/3 cup of cooking water before draining the pasta.
- Add 1/4 cup of reserved water when combining pesto and pasta; add more by the tablespoon if needed.
- Toss vigorously so the oil, cheese, and starch bind together into a glossy emulsion.
Shortcut Pesto Options
For an even faster version, use a high-quality store-bought basil pesto in place of the homemade pesto—start with the same amount and loosen with reserved pasta water as needed.
If you’re short on time for toasting nuts, many store-bought pestos already balance texture and flavor, and swapping in toasted cashews or walnuts is perfectly acceptable.
- Store-bought pesto can be used straight from the jar; loosen with reserved pasta water.
- Substitute cashews or walnuts for pine nuts when toasting is not desired or pine nuts are unavailable.
- If using jarred pesto, taste for salt before adding extra—some brands are quite salty.
Garnish Ideas
Finish the dish with grated Parmigiano-Reggiano and a handful of toasted pine nuts for contrast in flavor and texture.
A drizzle of extra virgin olive oil or a squeeze of lemon just before serving can brighten the flavors.
- Grated Parmigiano-Reggiano for salty, savory finish.
- Toasted pine nuts (or chopped walnuts/cashews) for crunch.
- Optional: lemon zest or a light drizzle of olive oil for brightness.
Tips for Success
Use reserved pasta water: Reserve about 1/3 cup of cooking water and add about 1/4 cup when tossing—starchy water emulsifies the oil and cheese into a glossy sauce.
Toast your nuts: Gently toast pine nuts in a dry skillet until fragrant and lightly golden to deepen their flavor and add a crisp crunch.
Make it ahead: Pesto can be made up to 24 hours ahead and stored in the fridge with a thin film of olive oil on top to prevent browning.
Nut substitutions: If pine nuts are unavailable or expensive, use roasted cashews or walnuts for a similar creamy texture and nutty flavor.
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Frequently Asked Questions
Ready in 30 Minutes
This Chicken Pesto Pasta is a reliable weeknight winner: minimal prep, big basil flavor, and a silky sauce that dresses every bite. Keep toasted nuts and grated Parmigiano-Reggiano on hand to finish it with texture and umami.
Pair it with roasted vegetables or a simple green salad for a complete meal.
Chicken Pesto Pasta
Equipment
- large pot
- Food Processor
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup grated Parmigiano-Reggiano cheese about 2 ounces
- 1/2 cup extra virgin olive oil
- 1/3 cup toasted pine nuts can sub for cashews or walnuts
- 2 large garlic cloves minced
- 1/4 teaspoon salt more to taste
- 1/8 teaspoon freshly ground black pepper more to taste
- 16 oz spaghetti or your favorite pasta (1 package)
- 1 small rotisserie chicken
- grated Parmigiano-Reggiano cheese and pine nuts to garnish
Instructions
- Cook the pasta in a large pot of salted, boiling water according to package instructions until al dente; reserve about 1/3 cup of the cooking water.
- Meanwhile, make the basil pesto: place the basil leaves, toasted pine nuts, and garlic in a food processor and pulse several times. Add the grated Parmigiano-Reggiano, extra virgin olive oil, salt, and freshly ground black pepper, then process until very smooth and set the pesto aside.
- Remove the meat from the rotisserie chicken and shred it.
- Toss the hot pasta with the pesto, shredded chicken, and about 1/4 cup of the reserved pasta cooking water, adding more if needed to loosen the sauce. Garnish with grated Parmigiano-Reggiano and toasted pine nuts.
