Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
This Chicken Pesto Pasta is one of the easiest and quickest meals you can prep on a busy day. It is chock-full of flavour with chicken and tender pasta in a creamy, cheesy pesto sauce. Enjoy this chicken pesto pasta with a side of broccoli or a simple side salad for a full, satisfying meal that is perfect for everybody!
I love easy and quick recipes especially because of my busy schedule. I am a full-time working mom, but I still make sure to put together a decent/healthy meal for my family. I appreciate this chicken pesto pasta so much because I can easily make this in under thirty minutes. My kids super enjoy this ultra-creamy and cheesy pasta. I do not have to worry about leftovers too as this makes reheats well.
Ingredients
Basil Pesto:
½ cup extra virgin olive oil
2 large garlic cloves minced
½ cup grated Parmigiano-Reggiano cheese about 2 oz.
2 cups fresh basil leaves packed
⅓ cup toasted pine nuts can sub for cashews or walnuts
⅛ teaspoon freshly ground black pepper more to taste
¼ teaspoon salt more to taste
Pasta:
1 small rotisserie chicken
grated Parmigiano-Reggiano cheese and pine nuts to garnish
16 oz. spaghetti or your favourite pasta (1 package)
HOW TO MAKE CHICKEN PESTO PASTA
Step 1: Following the package directions, cook the pasta in a pot of salted boiling water until al dente. Drain when done and rinse the pasta under cold water. Make sure to reserve 1/3 cup of the pasta water.
Step 2: Place the garlic, basil leaves, and toasted pine nuts in a food processor and process until well incorporated.
Step 3: Into the food processor, add the remaining ingredients, and process until well combined.
Step 4: Into small pieces, shred the rotisserie chicken.
Step 5: Place the pasta in a large bowl along with the shredded chicken, pesto sauce, and the reserved pasta water. Mix well and sprinkle with toasted pine nuts and Parmigiano-Reggiano.
Step 6: Serve right away. Enjoy!
Nutrition Info:
Calories: 787kcal | Carbohydrates: 58g | Protein: 58g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 624mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 1.7mg | Calcium: 155mg | Iron: 2.7mg
Ingredients
- Basil Pesto:
- ½ cup extra virgin olive oil
- 2 large garlic cloves minced
- ½ cup grated Parmigiano-Reggiano cheese about 2 oz.
- 2 cups fresh basil leaves packed
- ⅓ cup toasted pine nuts can sub for cashews or walnuts
- ⅛ teaspoon freshly ground black pepper more to taste
- ¼ teaspoon salt more to taste
- Pasta:
- 1 small rotisserie chicken
- grated Parmigiano-Reggiano cheese and pine nuts to garnish
- 16 oz. spaghetti or your favourite pasta (1 package)
Instructions
Step 1: Following the package directions, cook the pasta in a pot of salted boiling water until al dente. Drain when done and rinse the pasta under cold water. Make sure to reserve 1/3 cup of the pasta water.
Step 2: Place the garlic, basil leaves, and toasted pine nuts in a food processor and process until well incorporated.
Step 3: Into the food processor, add the remaining ingredients, and process until well combined.
Step 4: Into small pieces, shred the rotisserie chicken.
Step 5: Place the pasta in a large bowl along with the shredded chicken, pesto sauce, and the reserved pasta water. Mix well and sprinkle with toasted pine nuts and Parmigiano-Reggiano.
Step 6: Serve right away. Enjoy!
