10-Minute Pesto Pasta Chicken (Printable Version)

A fast, flavorful pasta dish combining tender chicken and fresh pesto, perfect for busy weeknights.

# What You'll Need:

→ Pasta

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

→ Chicken

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

→ Sauce & Finish

04 - 1/2 cup high-quality store-bought pesto
05 - 2 tbsp extra-virgin olive oil
06 - 1/4 cup grated Parmesan cheese, plus additional 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. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup pasta water and drain.
02 - While pasta cooks, shred or chop rotisserie chicken and set aside.
03 - Return drained pasta to pot over low heat. Add olive oil, pesto, and 2 to 3 tablespoons reserved pasta water. Stir to coat evenly.
04 - Incorporate shredded chicken and Parmesan cheese. Toss until chicken is heated through and sauce is creamy, adding more pasta water as needed.
05 - Season with freshly ground black pepper to taste. If desired, fold in torn basil leaves and lemon zest.
06 - Serve immediately, garnished with additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking when you actually spent 10 minutes, which is the best kind of kitchen magic.
  • The pesto does all the heavy lifting, turning simple pasta and store-bought chicken into something that feels genuinely special.
  • It's the kind of dish that works whether you're feeding your family on a Tuesday or surprising unexpected guests.
02 -
  • Pasta water is not an accident—it's essential; those starches are what transform pesto into a clinging sauce instead of leaving it pooled at the bottom of the bowl.
  • Overcooking the pesto kills its brightness; keep the heat low and work quickly once the pasta comes off the stove.
  • Quality pesto makes or breaks this dish—a dull, oily store-bought version will taste flat, but a vibrant one transforms everything in minutes.
03 -
  • Taste your pesto before committing to the recipe—if it's exceptionally salty or oily, adjust by using less and adding more pasta water.
  • Keep everything moving once the pasta is done; don't let it sit in the colander drying out or sticking together.
  • Reserve extra pasta water in a separate cup if you're generous with the pesto, so you can add it a little at a time and get the texture exactly right.
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