Chicken Pesto Pasta

Chicken Pesto Pasta1

Chicken Pesto Pasta


For Basil Pesto:

  • 2 cups fresh basil leaves packed
  • 1/2 cup grated Parmigiano-Reggiano cheese about 2 ounces
  • 1/2 cup extra virgin olive oil
  • 1/3 cup toasted pine nuts can sub for cashews or walnuts
  • 2 large garlic cloves minced
  • 1/4 teaspoon salt more to taste
  • 1/8 teaspoon freshly ground black pepper more to taste

For the Pasta:

  • 16 oz. spaghetti or your favorite pasta (1 package)
  • 1 small rotisserie chicken
  • grated Parmigiano-Reggiano cheese and pine nuts to garnish


  • Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about 1/3 cup of cooking water.
  • While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.
  • Pull the meat from the rotisserie chicken and shred.
  • Combine the hot pasta, pesto sauce, shredded chicken, and about 1/4 cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.

Detailed recipe and image credit by Cooktorian

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