10-Minute Pesto Pasta Chicken (Print View)

Juicy chicken paired with fresh pesto and Parmesan for a fast, flavorful pasta dish.

# 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 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - While pasta cooks, shred or chop the rotisserie chicken and set aside.
03 - Return drained pasta to the pot over low heat. Add olive oil, pesto, and 2 to 3 tablespoons of reserved pasta water. Stir to coat pasta evenly.
04 - Incorporate shredded chicken and Parmesan cheese into the pasta. Toss until chicken is heated through and sauce is creamy, adding additional pasta water if necessary.
05 - Season with freshly ground black pepper to taste. Optionally stir in fresh basil leaves and lemon zest.
06 - Plate immediately, topping with extra Parmesan cheese as desired.

# Expert Advice:

01 -
  • It comes together faster than most takeout orders and tastes like you spent all afternoon in the kitchen.
  • The pesto clings to every twist of pasta, turning simple pantry staples into something that feels indulgent and fresh.
  • You can customize it endlessly with whatever vegetables, herbs, or cheese you have on hand.
02 -
  • Always reserve pasta water before draining—I forgot once and had to add plain water, and the sauce never came together the same way.
  • Don't skip tossing the pasta over low heat after draining, because that's when the pesto really wraps around each piece instead of just sitting on top.
  • If your pesto tastes a little flat, a pinch of lemon zest or a crack of black pepper can bring it back to life.
03 -
  • Use a good quality pesto with visible basil leaves and a bright green color—it makes all the difference in flavor.
  • Don't overcook the pasta, because it will continue to soften slightly when tossed with the hot pesto and chicken.
  • Taste before serving and adjust with more Parmesan, pepper, or a squeeze of lemon if it needs a little brightness.
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