Go Back
Chicken Pesto Pasta

Chicken Pesto Pasta

This chicken pesto pasta is bright and herbaceous with a silky, olive oil–rich pesto, nutty toasted pine nuts, and tender shredded rotisserie chicken for hearty texture. It comes together in about 30 minutes, making it a quick weeknight dinner or easy dish for casual entertaining.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Dinner
Keyword: pesto, rotisserie chicken, spaghetti

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

  1. 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.
  2. 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.
  3. Remove the meat from the rotisserie chicken and shred it.
  4. 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.

Notes

Reserve the pasta cooking water to loosen the pesto and create a silky sauce. Toasted pine nuts add flavor and crunch, but you can substitute cashews or walnuts if preferred. Using a store-bought rotisserie chicken keeps this recipe quick and easy.