Pin It I was standing in my kitchen on a Tuesday night, staring at the clock and a hungry family, when I grabbed a container of rotisserie chicken from the fridge and a jar of pesto from the pantry. Ten minutes later, everyone was twirling forks through creamy, herb-flecked pasta, and my daughter looked up and said, "This is restaurant food." That's when I realized some of the best meals don't need hours—they just need the right ingredients and a little confidence.
I started making this dish during a particularly chaotic spring when evenings felt like a race against bedtime. My son would sit at the counter doing homework while I boiled water, and by the time he finished his math problems, dinner was on the table. It became our unspoken ritual, a small pocket of calm before the evening unraveled into baths and bedtime stories.
Ingredients
- Dried short pasta (340 g): Penne, fusilli, or farfalle all work beautifully because their shapes catch the pesto in every crevice, and I've learned that cooking it just to al dente makes all the difference in texture.
- Rotisserie chicken (2 cups): This is the hero shortcut that turns a side dish into a full meal, and I always go for the darker meat from the thighs because it stays juicier when tossed with hot pasta.
- High-quality pesto (120 g): The flavor of this dish lives or dies by your pesto, so I splurge on a good jarred brand or use homemade if I have it, and I've found that bright green pesto with visible basil leaves is always the best bet.
- Extra-virgin olive oil (2 tbsp): A drizzle of good olive oil helps the pesto coat the pasta more evenly and adds a silky richness that makes each bite feel luxurious.
- Grated Parmesan cheese (40 g): Freshly grated melts into the sauce and creates that creamy, clinging texture, and I always keep extra at the table because someone will ask for more.
- Fresh basil leaves and lemon zest (optional): These aren't essential, but a handful of torn basil and a few bright strands of lemon zest can wake up the whole dish if it needs a little lift.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite in the center. Before you drain it, scoop out half a cup of that starchy pasta water—it's liquid gold for making your sauce cling.
- 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's faster and you can feel when the pieces are the right size.
- Toss the pasta with pesto:
- Drain the pasta and return it to the pot over low heat, then add the olive oil, pesto, and a few tablespoons of that reserved pasta water. Stir everything together until the pasta is glossy and evenly coated, adding more water if it looks dry.
- Add chicken and cheese:
- Toss in the shredded chicken and Parmesan, stirring gently until the chicken warms through and the cheese melts into the sauce. If it feels tight, add another splash of pasta water to loosen it up.
- Season and finish:
- Taste and add black pepper, then fold in fresh basil and lemon zest if you're using them. Serve it hot, with extra Parmesan on the side.
Pin It One Friday night, I made this for a friend who had just moved into her new apartment and didn't have much more than a pot and a fork. We sat on her kitchen floor with bowls in our laps, and she told me it tasted like home even though she was miles away from hers. That's when I understood this dish wasn't just quick—it was generous.
Make It Your Own
I've stirred in halved cherry tomatoes for a burst of sweetness, swapped the chicken for sautéed zucchini when I wanted something lighter, and even used sun-dried tomato pesto on nights when I craved something deeper and smokier. You can fold in roasted red peppers, wilted spinach, or toasted pine nuts, and it still holds together beautifully because the base is so forgiving.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When I reheat it, I add a splash of water or olive oil and warm it gently in a skillet over medium-low heat, stirring until it loosens up and looks creamy again.
Pairing and Serving Ideas
This pasta feels complete on its own, but I often serve it with a simple arugula salad dressed in lemon and olive oil, or a slice of crusty bread to mop up any sauce left in the bowl. On warmer nights, a chilled glass of Pinot Grigio or sparkling water with a lemon wedge feels just right.
- Add a handful of arugula or baby spinach right at the end for a peppery green bite.
- Toss in halved cherry tomatoes or roasted red peppers for extra color and sweetness.
- Finish with toasted pine nuts or slivered almonds if you want a little crunch.
Pin It This dish has saved more weeknights than I can count, and it never feels like a compromise. It's proof that fast food can still be real food, made with care.
Recipe FAQs
- → Can I use other types of pasta?
Yes, short pastas like penne, fusilli, or farfalle work well, but feel free to experiment with your favorites as they hold the sauce nicely.
- → How should I heat the chicken for the dish?
Shredded rotisserie chicken is stirred in over low heat just until warmed through, which keeps it juicy and tender.
- → Is fresh basil necessary for flavor?
While optional, torn fresh basil leaves add a bright, aromatic touch that complements the pesto and chicken beautifully.
- → Can I substitute the store-bought pesto?
Absolutely, homemade pesto or variations like sun-dried tomato pesto can add different flavors and personalize the dish.
- → What liquid helps make the sauce creamy?
Reserved pasta water is added to the mixture to create a smooth, cohesive sauce that clings to the pasta and chicken.
- → Are there vegetarian options?
Yes, omit the chicken and add sautéed vegetables such as zucchini or cherry tomatoes for a colorful vegetarian version.