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.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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!
