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Homemade Chicken Pesto Pasta photo

Chicken Pesto Pasta

This Chicken Pesto Pasta is a quick and flavorful delight! Fresh basil pesto meets tender chicken for a meal the whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Pesto:
  • 2 cups fresh basil leaves packed
  • ½ cup grated Parmigiano-Reggiano cheese (about 2 ounces)
  • ½ cup extra virgin olive oil
  • ¼ cup toasted pine nuts (can substitute for cashews or walnuts)
  • 2 large garlic cloves minced
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon freshly ground black pepper (more to taste)
For the Pasta:
  • 16 oz. spaghetti (or your favorite pasta)
  • 1 small rotisserie chicken
  • Grated Parmigiano-Reggiano cheese and pine nuts to garnish

Equipment

  • Food processor
  • Large pot
  • Colander
  • Large skillet
  • Tongs

Method
 

Directions: Chicken Pesto Pasta
  1. Step 1: Prepare the Pesto - Start by combining the fresh basil leaves, grated Parmigiano-Reggiano cheese, toasted pine nuts, minced garlic, salt, and black pepper in a food processor. Pulse the mixture until finely chopped. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Taste and adjust the seasoning if needed.
  2. Step 2: Cook the Pasta - In a large pot, bring salted water to a boil. Add the spaghetti or your choice of pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining the pasta in a colander.
  3. Step 3: Combine Chicken and Pasta - While the pasta cooks, shred your rotisserie chicken into bite-sized pieces. In a large skillet over medium heat, combine the drained pasta, shredded chicken, and pesto. Toss everything together, adding reserved pasta water a little at a time to help the sauce adhere to the pasta.
  4. Step 4: Serve and Garnish - Once everything is well combined, remove from heat. Dish out your Chicken Pesto Pasta onto plates or in bowls. Garnish with additional grated Parmigiano-Reggiano cheese and toasted pine nuts for a beautiful presentation.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To prevent browning, store prepared pesto with a thin layer of olive oil on top.
  • Feel free to customize the nuts in your pesto; walnuts or cashews can add different textures and flavors.
  • Reserve some pasta water as it helps achieve the desired creamy sauce consistency.
  • Add seasonal vegetables for a fresh twist, such as cherry tomatoes or asparagus.