Pin It Some nights you get home and cooking feels impossible. I used to think quick meals meant sacrificing flavor until a friend tossed rotisserie chicken into pesto pasta right in front of me. The smell of basil hitting warm noodles changed everything. Now this is my go-to when I need dinner fast but still want it to feel like I tried.
I made this the first time my sister dropped by unannounced with her kids. I had nothing planned and she offered to order pizza. Instead I boiled water and pulled out a jar of pesto. When her youngest asked for seconds I knew this recipe was a keeper. It became our unofficial welcome home meal after that.
Ingredients
- Dried short pasta (340 g): Penne, fusilli, or farfalle all work beautifully because their shapes catch the pesto in every bite.
- Rotisserie chicken (2 cups): This is your shortcut to juicy, seasoned protein without turning on the oven.
- High quality pesto (120 g): The sauce is the star here so grab the good stuff from the refrigerated section if you can.
- Extra virgin olive oil (2 tbsp): It loosens the pesto and adds a silky richness to the whole dish.
- Parmesan cheese (40 g): Freshly grated melts right in and makes everything taste richer.
- Reserved pasta water (1/2 cup): The starchy liquid turns pesto into a creamy coating instead of a clumpy mess.
- Fresh basil leaves (1/2 cup, optional): Tearing these in at the end makes the kitchen smell like summer.
- Lemon zest (optional): A little brightness cuts through the richness and wakes up the whole bowl.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until its just al dente with a slight chew. Before you drain it, scoop out half a cup of that cloudy pasta water because youll need it to make magic happen later.
- Prep the chicken:
- While the pasta bubbles away, shred or chop your rotisserie chicken into bite sized pieces. I like to use my hands for this because it feels faster and the chunks end up more rustic.
- Combine pasta and pesto:
- Drain the pasta and return it to the pot over low heat, then drizzle in the olive oil and spoon in the pesto. Add a few splashes of that reserved pasta water and stir until every piece of pasta is glossy and coated.
- Add chicken and cheese:
- Toss in the shredded chicken and grated Parmesan, stirring gently until the chicken warms through and the cheese melts into the sauce. If it looks dry, add more pasta water a tablespoon at a time.
- Season and finish:
- Grind in some black pepper, then fold in torn basil leaves and lemon zest if youre using them. The basil wilts slightly and the lemon zest adds a pop that makes the whole thing sing.
- Serve:
- Plate it up right away while its hot and creamy, then shower each bowl with extra Parmesan. This dish waits for no one.
Pin It One evening I made this for a friend going through a rough week and she sat at my kitchen counter in silence for a minute before saying it tasted like comfort. We didnt need to talk much after that. Sometimes a bowl of pasta says everything you need it to.
Make It Your Own
If you want to skip the chicken, sautéed zucchini or halved cherry tomatoes make this just as satisfying. I have also stirred in sun dried tomatoes when I wanted something a little sweeter and more intense. Once I threw in a handful of toasted pine nuts and the crunch made everyone at the table stop mid bite to ask what I did differently.
What to Serve Alongside
A simple arugula salad with lemon vinaigrette balances the richness without adding much work. I have also served this with garlic bread when I wanted to make it feel like more of an occasion. A crisp white wine like Pinot Grigio is perfect if youre pouring drinks, but sparkling water with lemon works just as well.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of water or olive oil to bring back the creaminess because pesto dries out in the cold. I have eaten this straight from the container at my desk more times than I care to admit and it still tastes great.
- Toss leftovers with a little extra pesto if the sauce looks dull after storing.
- You can also eat this cold as a pasta salad if youre in a rush.
- Freeze individual portions if you want to stash some for another hectic week.
Pin It This recipe taught me that fast food doesnt have to mean compromise. When you keep good pesto and a rotisserie chicken around, a real dinner is always ten minutes away.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle hold the sauce well and provide a pleasant texture.
- → Can I use fresh chicken instead of rotisserie?
Yes, cooked shredded chicken works well; poaching or roasting beforehand yields tender results.
- → How can I adjust the sauce consistency?
Reserve some pasta water and add gradually to the pesto and olive oil mixture until creamy and smooth.
- → Are there variations for dietary preferences?
For a vegetarian option, omit the chicken and add sautéed vegetables like zucchini or cherry tomatoes.
- → What pairing suggestions complement this dish?
A crisp white wine such as Pinot Grigio enhances the fresh, herbaceous notes of the pesto.