Save I threw this together on a Tuesday night when the fridge was nearly empty and my energy was even lower. A forgotten container of pesto sat in the door, a rotisserie chicken from the weekend waited on the shelf, and a box of fusilli lived in the pantry. Ten minutes later, I was twirling fork after fork of something that tasted like I'd spent an hour in the kitchen. Sometimes the best meals happen when you stop trying so hard.
The first time I made this for friends who dropped by unannounced, they asked for the recipe before they finished their plates. I laughed because there was no recipe, just a handful of good ingredients and a willingness to trust that pesto fixes almost anything. Now it's my go-to when I want to look effortlessly capable in the kitchen, even when I'm winging it completely.
Ingredients
- Dried short pasta: Penne, fusilli, or farfalle all work beautifully because their shapes catch the pesto in every bite, and they cook quickly enough to keep this truly fast.
- Rotisserie chicken: This is your weeknight secret weapon, already seasoned and tender, saving you from having to cook protein from scratch.
- High-quality pesto: The flavor of this dish lives or dies by your pesto, so grab one with bright green color and real basil listed first on the label.
- Extra-virgin olive oil: A good drizzle helps the pesto coat the pasta smoothly and adds richness without heaviness.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty depth that pre-shredded cheese just cannot match.
- Fresh basil leaves: Tearing a handful over the top at the end brings a pop of color and a fragrance that makes the whole dish feel alive.
- Lemon zest: Just a little brightens everything and cuts through the richness, making each bite feel lighter and more interesting.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, then save half a cup of that starchy water before draining. That pasta water is liquid gold for making the sauce cling.
- Prep the chicken:
- While the pasta bubbles away, pull apart or chop your rotisserie chicken into bite-sized pieces. No need to be precious about it, rough chunks work perfectly fine.
- Toss the pasta with pesto:
- Return the drained pasta to the warm pot, add olive oil, pesto, and a few splashes of reserved pasta water, then stir until everything is glossy and coated. The pasta water helps the pesto loosen and become creamy instead of clumpy.
- Add chicken and Parmesan:
- Toss in the chicken and Parmesan, stirring gently over low heat until the chicken warms through and the cheese melts into the sauce. If it looks dry, add more pasta water a tablespoon at a time.
- Season and finish:
- Grind in black pepper to taste, then stir in torn basil and lemon zest if you have them. These last touches make the dish feel fresh and intentional.
- Serve immediately:
- Plate it up while it's hot, top with extra Parmesan, and eat it right away. This dish is best when it's still steaming and the cheese is just melting.
Save One night my neighbor knocked on the door just as I plated this, and I handed her a bowl through the doorway. She texted me an hour later asking if I'd teach her how to make it, and I realized that sometimes the simplest things are the ones that make people feel cared for. It's not fancy, but it's generous, and that counts for a lot.
How to Make It Your Own
If you want to skip the chicken entirely, sautéed zucchini or halved cherry tomatoes work beautifully and keep the dish light and summery. I have also stirred in sun-dried tomatoes for a sweeter, tangier version, or tossed in toasted pine nuts for crunch. This recipe is forgiving, so follow your cravings and use what you have.
What to Serve Alongside
A simple arugula salad with lemon and olive oil balances the richness of the pesto, and a crisp white wine like Pinot Grigio makes it feel like a real dinner instead of something you threw together in ten minutes. Garlic bread is never a bad idea if you want to make it feel more complete, but honestly, this pasta stands on its own just fine.
Storage and Leftovers
Leftovers keep in the fridge for up to three days, though the pasta will soak up the sauce as it sits, so you might need to add a splash of olive oil or water when reheating. I usually eat it cold straight from the container for lunch, and it still tastes good, just different. If you are making this ahead, undercook the pasta slightly and store the components separately so it does not get mushy.
- Reheat gently on the stove with a little extra olive oil or pasta water to bring the sauce back to life.
- Cold leftovers make a surprisingly good pasta salad if you toss in some cherry tomatoes and a squeeze of lemon.
- Do not freeze this, the texture of the pesto and chicken will not hold up well after thawing.
Save This is the kind of recipe you will make over and over without thinking about it, and that is exactly the point. It is fast, it is flexible, and it always delivers.
Recipe FAQs
- → Can I use fresh chicken instead of rotisserie?
Yes, cooked shredded chicken works well if you prefer making the chicken fresh. Just grill or poach it before combining with the pasta.
- → Is it possible to prepare this dish vegetarian?
Omit the chicken and add sautéed vegetables like zucchini or cherry tomatoes for a delicious vegetarian variation.
- → What pasta types work best for this dish?
Short pasta shapes such as penne, fusilli, or farfalle are ideal as they hold the pesto sauce nicely.
- → How do I add creaminess to the sauce?
A splash of reserved pasta water combined with olive oil and Parmesan cheese creates a smooth, creamy texture for the sauce.
- → Can I customize the pesto used in this dish?
Absolutely, try sun-dried tomato pesto or add toasted pine nuts to introduce new flavors and textures.