10-Minute Pesto Pasta Chicken (Print Version)

Easy, flavorful pasta with shredded chicken, pesto, and Parmesan ready in ten minutes.

# Components:

→ Pasta

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

→ Chicken

03 - 2 cups (about 250 g) rotisserie chicken, shredded or chopped

→ Sauce & Finish

04 - 1/2 cup high-quality store-bought pesto
05 - 2 tablespoons 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta cooking water, then drain pasta.
02 - While the pasta cooks, shred or chop the rotisserie chicken and set aside.
03 - Return drained pasta to the pot over low heat. Stir in olive oil, pesto, and 2 to 3 tablespoons of reserved pasta water until pasta is evenly coated.
04 - Add shredded chicken and Parmesan cheese. Toss thoroughly until chicken is warmed and sauce reaches a creamy consistency. Add more pasta water if necessary.
05 - Season with freshly ground black pepper to taste. Optionally, stir in torn basil leaves and lemon zest for added freshness.
06 - Serve immediately, topped with additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It actually tastes homemade and vibrant, not like a shortcut, because good pesto and quality rotisserie chicken carry the heavy lifting.
  • Ten minutes means you can serve dinner on a random Tuesday without the usual evening stress.
  • The creamy pasta water trick transforms simple ingredients into something silky and restaurant-worthy.
02 -
  • Pasta water is not an accident of cooking—that starch is what turns oil and pesto into an actual sauce that clings to noodles instead of pooling at the bottom.
  • Don't drain your pasta into oblivion; a little moisture left clinging to the noodles helps everything coat evenly.
  • The pesto will taste different depending on the brand, so taste as you go and adjust seasoning boldly.
03 -
  • Buy your pesto from the refrigerated section if your store has it, not the shelf-stable version; the difference in flavor is worth the cost.
  • Don't skip the pasta water step—this single move is what separates restaurant pesto pasta from dry, clumpy pasta with pesto scattered on top.
  • If you're adding fresh basil and lemon at the end, tear the basil by hand rather than chopping it, and zest the lemon directly over the hot pasta so the oils bloom into the warmth.
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