Pin It Some nights, the kitchen feels like a refuge rather than a chore. I stumbled into this recipe on a Thursday evening when the fridge was nearly bare and my energy was even lower. A container of pesto sat in the door, a rotisserie chicken from the deli counter waited on the counter, and a box of fusilli stared back at me from the pantry. What started as desperation became a weekly ritual. The smell of basil and garlic filling the kitchen in under ten minutes felt like a small miracle.
I made this for my sister the first time she visited my new apartment. She walked in exhausted from travel, and I promised her real food in ten minutes. She laughed, thinking I was joking. When I set the bowl in front of her, steam rising and Parmesan melting into the pesto, she looked genuinely surprised. We ate on the couch with the windows open, and she asked for the recipe twice before she even finished her serving.
Ingredients
- Dried short pasta (340 g): Penne, fusilli, or farfalle all work beautifully because their shapes grab onto the pesto and bits of chicken, creating texture in every forkful.
- Salt for pasta water: This is your only chance to season the pasta itself, so be generous; the water should taste like the sea.
- Rotisserie chicken (2 cups, shredded): The ultimate shortcut that brings savory, roasted flavor without turning on the oven or dirtying another pan.
- High-quality pesto (120 g): The star of the sauce, so choose one with bright green color and visible basil leaves; cheap versions taste flat and oily.
- Extra-virgin olive oil (2 tbsp): Helps loosen the pesto and adds a fruity richness that rounds out the dish.
- Grated Parmesan (40 g, plus extra): Melts into the warm pasta to create creaminess and a salty, nutty backbone.
- Freshly ground black pepper: A few cracks wake up the flavors and add a gentle heat that balances the richness.
- Fresh basil leaves (optional, torn): Stirring in a handful at the end gives bursts of fresh, herbal brightness.
- Lemon zest (optional): A small addition that cuts through the richness and makes everything taste more alive and vibrant.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil, then cook the pasta until al dente according to package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside; this liquid gold will help create a creamy, cohesive sauce.
- Prep the chicken:
- While the pasta bubbles away, shred or chop the rotisserie chicken into bite-sized pieces. No need to be precise; rough chunks give the dish a rustic, homey feel.
- Combine pasta and sauce:
- Return the drained pasta to the pot over low heat, then add the olive oil, pesto, and a few tablespoons of reserved pasta water. Stir gently but thoroughly until every piece of pasta is glossy and coated.
- Add chicken and cheese:
- Toss in the shredded chicken and grated Parmesan, stirring until the chicken warms through and the cheese melts into the sauce. If the mixture looks dry, splash in more pasta water a little at a time until it reaches a silky, creamy consistency.
- Season and finish:
- Taste and add freshly ground black pepper, adjusting to your preference. If using, fold in torn basil leaves and a sprinkle of lemon zest for a bright, aromatic finish that lifts the whole dish.
- Serve:
- Divide among bowls and top with extra Parmesan. Serve immediately while the pasta is hot and the sauce is at its creamiest.
Pin It 
This dish became my answer to the question, Whats for dinner, when I didnt have an answer. It showed up at birthday dinners, late-night study sessions, and quiet Sunday evenings when I just wanted something warm and easy. Over time, it stopped being just a recipe and started feeling like a small act of care, both for myself and anyone I happened to be feeding.
Variations and Swaps
If you want to skip the chicken entirely, sauteed zucchini, cherry tomatoes, or roasted red peppers make the dish just as satisfying and colorful. Gluten-free pasta works without any adjustments, and swapping in sun-dried tomato pesto instead of basil pesto gives a deeper, slightly sweeter flavor. I once added a handful of toasted pine nuts on top, and the crunch against the creamy pasta was so good I kept doing it.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When reheating, add a splash of water or olive oil and warm gently in a pan over low heat, stirring until the sauce loosens again. Microwaving works in a pinch, but stovetop reheating brings back that just-made creaminess.
Pairing and Serving Suggestions
A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness and complements the basil beautifully. If youre serving this for guests, a simple arugula salad dressed with lemon and olive oil balances the meal without adding much effort. Sometimes I set out extra Parmesan, red pepper flakes, and lemon wedges so everyone can adjust their bowl to taste.
- Serve with crusty bread to soak up any extra pesto clinging to the bowl.
- Add a handful of arugula or spinach directly into the hot pasta for a quick green boost.
- Top with a drizzle of good olive oil and a sprinkle of flaky sea salt just before serving for an elegant finish.
Pin It This recipe taught me that cooking doesnt have to be complicated to feel meaningful. Sometimes the best meals are the ones that come together quickly, leaving you more time to sit down, breathe, and actually enjoy what you made.
Recipe Questions & Answers
- → Can I use any pasta type for this dish?
Yes, short pasta shapes like penne, fusilli, or farfalle work best for capturing the pesto sauce and chicken.
- → Is rotisserie chicken necessary?
Rotisserie chicken adds convenience and juiciness, but leftover cooked chicken or grilled chicken can be substituted.
- → How can I make this dish vegetarian?
Simply omit the chicken and add sautéed vegetables like zucchini or cherry tomatoes for added flavor and texture.
- → What’s the best way to keep the sauce creamy?
Reserve some pasta water to add when mixing; its starch helps the pesto and cheese coat the pasta smoothly.
- → Can I prepare the pesto sauce from scratch?
Absolutely. Fresh pesto made with basil, garlic, pine nuts, Parmesan, and olive oil adds a vibrant flavor to the dish.
- → Are there any allergen considerations?
Yes, the dish contains wheat (pasta), milk (Parmesan), and pine nuts typically found in pesto. Adapt with gluten-free pasta or nut-free pesto if needed.