10-Minute Pesto Pasta Chicken (Printable)

Vibrant, speedy pasta featuring tender chicken and fresh pesto, perfect for a quick and tasty meal.

# What You Need:

→ Pasta

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

→ Chicken

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

→ 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 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)

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup (4 fl oz) pasta water, then drain pasta.
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 2–3 tbsp reserved pasta water. Stir until pasta is evenly coated.
04 - Stir in shredded chicken and Parmesan cheese. Toss gently until chicken is warmed through and sauce is creamy. Add additional pasta water if necessary for desired consistency.
05 - Season with freshly ground black pepper to taste. If using, fold in torn basil leaves and lemon zest.
06 - Serve immediately, garnished with extra Parmesan cheese as desired.

# Expert Suggestions:

01 -
  • It's genuinely ready in 10 minutes, which means you can make something feel restaurant-quality on a random weeknight without the stress.
  • The pesto clings to every strand of pasta, and the cheese melts into the warm sauce in a way that makes each bite feel intentional, not rushed.
  • Rotisserie chicken does all the heavy lifting, so you're really just playing with flavors rather than actually cooking chicken.
02 -
  • Save that pasta water before you drain—the starch in it is what transforms pesto and oil from separate into an actual sauce that coats every strand.
  • Don't leave the pasta on high heat once you add the sauce; low heat keeps everything from breaking or becoming too thick, and the gentle warmth makes the chicken heat through without drying out.
03 -
  • Toast some pine nuts in a dry skillet and scatter them over the top if you want an unexpected crunch and a moment of elegance without extra effort.
  • If you find a really good fresh pesto at your market instead of a jarred one, use it—the difference in flavor is worth seeking out, and it means you're spending even less time in the kitchen.
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