Save I threw this together on a Tuesday night when the fridge was nearly empty and everyone was cranky. The rotisserie chicken had been sitting there since Sunday, the basil on the windowsill was starting to wilt, and I had exactly one jar of pesto left in the pantry. Ten minutes later, the kitchen smelled like a Italian trattoria and my kids were fighting over seconds. Sometimes the best meals come from desperation and a little bit of luck.
The first time I made this, my neighbor dropped by unexpectedly and I invited her to stay. She took one bite, closed her eyes, and asked if Id been hiding my cooking skills all these years. I laughed and pointed to the empty pesto jar on the counter. We sat there with our bowls, talking until the pasta went cold, and she still asks me to make it whenever she comes over. Its become our unspoken tradition, a ten-minute ritual that somehow always stretches into an hour of good conversation.
Ingredients
- Pasta: Short shapes like penne or fusilli grab onto the pesto and chicken beautifully, and they cook fast enough that you can prep everything else while the water boils.
- Rotisserie Chicken: This is your secret weapon for speed, already juicy and seasoned, so all you do is shred it with your hands or chop it roughly.
- Pesto: Splurge on a good jarred version or use homemade if you have it, because this is where all the flavor lives.
- Olive Oil: A drizzle helps the pesto loosen up and coat the pasta without turning gluey.
- Parmesan: Freshly grated melts right into the sauce and adds a salty, nutty finish that makes everything taste richer.
- Pasta Water: The starchy liquid is pure magic for bringing the sauce together, so dont forget to save some before you drain.
- Basil and Lemon Zest: Optional, but they add a bright, fresh note that makes the dish feel special even on a weeknight.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook your pasta until its just tender with a slight bite. Before you drain it, scoop out half a cup of that cloudy, starchy water and set it aside.
- Prep the Chicken:
- While the pasta bubbles away, pull apart the rotisserie chicken with your fingers or give it a rough chop. The uneven pieces are perfect because they catch little pockets of pesto.
- Toss with Pesto:
- Drain the pasta and return it to the warm pot over low heat, then stir in the olive oil, pesto, and a few splashes of pasta water. Keep stirring until every piece is glossy and coated.
- Add Chicken and Cheese:
- Fold in the shredded chicken and Parmesan, tossing gently until the chicken warms through and the cheese melts into the sauce. If it looks too thick, add another splash of pasta water.
- Finish and Serve:
- Taste and add black pepper, then stir in torn basil leaves and lemon zest if youre using them. Serve it hot with extra Parmesan on top.
Save One night, my youngest refused to eat anything green, so I stirred the pesto in quickly and told him it was magic pasta. He took a bite, grinned, and said it tasted like summer. Now he asks for magic pasta at least once a week, and I never correct him. Some dishes earn their place at the table not because theyre fancy, but because they show up exactly when you need them.
Make It Your Own
Ive swapped the chicken for sauteed zucchini and cherry tomatoes when I wanted something lighter, and Ive stirred in sun-dried tomatoes when I needed more tang. You can toss in whatever vegetables are sitting in your fridge, or skip the chicken entirely and make it vegetarian. The pesto does all the heavy lifting, so you can really play around with the rest.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or olive oil and warm it gently in a pan over low heat, stirring until it loosens up again. Ive even eaten it cold straight from the container for lunch, and it still tastes great.
Pairing and Serving Ideas
This pasta is rich and satisfying on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut through the creaminess. A crisp white wine like Pinot Grigio or Vermentino pairs beautifully, though sparkling water with a wedge of lemon works just as well. If youre feeding a crowd, put out a bowl of toasted pine nuts and let people sprinkle them on top for extra crunch.
- Try folding in a handful of baby spinach at the end for a pop of color and extra greens.
- Swap regular pesto for sun-dried tomato pesto if you want a deeper, sweeter flavor.
- Serve it with crusty bread to soak up every last bit of sauce from the bottom of the bowl.
Save This recipe has saved more weeknights than I can count, and its never let me down. I hope it becomes one of those dishes you reach for when life gets busy and you still want something that feels like home.
Recipe FAQs
- → How can I cook the pasta perfectly al dente?
Boil salted water and cook pasta according to package instructions until tender yet firm to the bite. Reserve some pasta water before draining to adjust sauce consistency.
- → Can I use other types of chicken in this dish?
Yes, shredded rotisserie chicken works well, but grilled or poached chicken breast can be substituted for a similar texture and flavor.
- → What variations of pesto work best here?
Classic basil pesto is ideal, but sun-dried tomato pesto or nut-free versions can add exciting flavor twists while maintaining creaminess.
- → How do fresh basil and lemon zest enhance the dish?
Fresh basil offers herbaceous brightness, while lemon zest adds a subtle citrus note, lifting the pesto’s richness for a balanced taste.
- → Is it possible to make this dish vegetarian-friendly?
Omit the chicken and add sautéed vegetables like zucchini or cherry tomatoes to keep it colorful and satisfying without meat.
- → Can I prepare this dish gluten-free?
Yes, simply swap regular pasta for a gluten-free variety to accommodate dietary needs without sacrificing flavor or texture.