10-Minute Pesto Pasta Chicken (Printable)

Fast and flavorful pasta featuring shredded chicken and fresh pesto in a creamy sauce.

# What You'll Need:

→ Pasta

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

→ Chicken

03 - 2 cups rotisserie chicken, shredded or chopped (about 8.8 oz)

→ Sauce & Finish

04 - 1/2 cup high-quality store-bought pesto (4 oz)
05 - 2 tbsp extra-virgin olive oil
06 - 1/4 cup grated Parmesan cheese (1.4 oz), plus more for serving
07 - Freshly ground black pepper, to taste
08 - 1/2 cup fresh basil leaves, torn (optional)
09 - Zest of 1 lemon (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - While pasta cooks, shred or chop rotisserie chicken and set aside.
03 - Return drained pasta to the pot over low heat. Stir in olive oil, pesto, and 2 to 3 tablespoons reserved pasta water, coating pasta evenly.
04 - Mix in shredded chicken and Parmesan cheese. Toss continuously until chicken is warmed through and sauce is creamy, adding more pasta water if needed.
05 - Season with freshly ground black pepper to taste. If desired, incorporate torn basil leaves and lemon zest.
06 - Serve immediately, topped with extra Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but youre done in ten minutes flat.
  • The pesto clings to every twist of pasta and makes leftover chicken taste gourmet.
  • You can make it with whatever short pasta is hiding in your pantry.
  • Its the kind of dinner that works for both weeknight chaos and last minute guests.
02 -
  • Always reserve pasta water before draining because that starchy liquid is the secret to creamy sauce without cream.
  • Use low heat when tossing everything together or the pesto can split and turn oily instead of silky.
  • Taste your pesto first because some brands are saltier than others and you might not need extra seasoning.
03 -
  • Buy pesto from the refrigerated section instead of the shelf stable jars because the flavor is brighter and fresher.
  • If you have time, toss the shredded chicken in a hot skillet for a minute to crisp the edges before adding it to the pasta.
  • Use a mix of Parmesan and Pecorino Romano for a sharper, saltier finish that cuts through the richness.
  • Save any leftover pasta water in a jar because you can use it to loosen up other sauces throughout the week.
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