10-Minute Pesto Pasta Chicken (Printable)

A flavorful pasta featuring rotisserie chicken and fresh pesto, swiftly prepared in ten minutes.

# Required Ingredients:

→ Pasta

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

→ Chicken

03 - 2 cups (about 9 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 extra for serving
07 - Freshly ground black pepper, to taste
08 - 1/2 cup fresh basil leaves, torn (optional)
09 - Zest of 1 lemon (optional)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
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 2–3 tablespoons of reserved pasta water. Stir to coat pasta evenly.
04 - Incorporate shredded chicken and Parmesan cheese. Toss until chicken is warmed and sauce is creamy, adding more pasta water if necessary.
05 - Season with freshly ground black pepper. If desired, fold in torn basil leaves and lemon zest.
06 - Serve immediately, topped with additional Parmesan cheese.

# Expert Suggestions:

01 -
  • It's genuinely done in 10 minutes, which means weeknight dinner stress melts away the moment you start boiling water.
  • The pesto does all the heavy lifting flavor-wise, so you're never stuck eating bland food just because you took a shortcut.
  • Rotisserie chicken means zero extra cooking, which feels like you've found a delicious life hack.
02 -
  • Don't drain your pasta water down the sink—that starchy liquid is what transforms separated ingredients into a sauce that actually clings to the noodles instead of sliding off.
  • The pesto can vary wildly in saltiness and flavor intensity depending on the brand, so always taste before you season, or you might end up with something that's oversalted.
03 -
  • Add pasta water in small splashes rather than all at once; you can always add more, but you can't take it back, and the goal is creamy, not soupy.
  • Keep your black pepper grinder out—you'll want to add more at the very end, and that final peppery bite is what makes people ask you for the recipe.
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