10-Minute Pesto Pasta Chicken (Printable)

Bright pasta tossed with pesto, shredded chicken, and Parmesan for a quick flavorful meal.

# 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 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 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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
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 - Add shredded chicken and Parmesan cheese to pasta. Toss until chicken is heated through and sauce is creamy, adding more pasta water if needed.
05 - Season with freshly ground black pepper to taste. Stir in fresh basil leaves and lemon zest, if using.
06 - Plate immediately, topping with extra Parmesan cheese.

# Expert Tips:

01 -
  • It transforms pantry staples and a grocery store chicken into something that feels restaurant-worthy without any real effort.
  • The pasta water and pesto create a silky sauce that clings to every piece of chicken and noodle, making each bite rich and satisfying.
  • Cleanup is minimal, usually just one pot and a cutting board, which means more time to actually enjoy dinner.
02 -
  • Reserving pasta water is non-negotiable; I once forgot and had to add plain water, and the sauce never came together the same way.
  • Dont rinse the pasta after draining, or youll wash away the starch that helps the pesto cling and creates that silky texture.
  • Add the chicken off the heat or on very low heat; high heat can dry it out and make it rubbery instead of tender.
03 -
  • Taste your pesto before adding it; some brands are saltier than others, and you may need to adjust the Parmesan or skip extra salt entirely.
  • Use tongs to toss the pasta instead of a spoon; they grab the noodles and chicken more effectively and help distribute the sauce evenly.
  • If you have five extra minutes, toss the shredded chicken in a hot pan with a little olive oil to crisp the edges; it adds texture and makes the dish feel a bit more special.
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