10-Minute Pesto Chicken Pasta

# What You Need:

→ Pasta

01 - 12 oz dried short pasta (penne, fusilli, or farfalle)

02 - Salt, for pasta water

→ Chicken

03 - 2 cups (about 8.8 oz) rotisserie chicken, shredded or chopped

→ Sauce & Finish

04 - ½ cup high-quality store-bought pesto

05 - 2 tbsp extra-virgin olive oil

06 - ¼ cup grated Parmesan cheese, plus more for serving

07 - Freshly ground black pepper, to taste

08 - ½ cup fresh basil leaves, torn (optional)

09 - Zest of 1 lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain pasta.

02 - While pasta cooks, shred or chop the rotisserie chicken and set aside.

03 - Return drained pasta to the pot over low heat. Stir in olive oil, pesto, and 2 to 3 tablespoons of reserved pasta water until evenly coated.

04 - Add shredded chicken and grated Parmesan cheese to the pasta. Toss until chicken is heated through and sauce is creamy, adding more pasta water if necessary.

05 - Season with freshly ground black pepper. Optionally, stir in fresh basil leaves and lemon zest.

06 - Plate immediately and garnish with extra Parmesan cheese as desired.

# Expert Hints:

01 -

It uses ingredients you probably already have, turning leftovers into something that feels special without any planning.
The whole thing comes together faster than ordering takeout, and you only dirty two dishes.
It tastes bright and satisfying, like summer in a bowl, even in the middle of a busy week.

02 -

Always reserve pasta water before you drain, because once it's gone, there is no getting it back, and you will need it to fix a dry sauce.
Do not skip tasting your pesto before adding it, because some brands are saltier than others, and you might need to hold back on extra Parmesan.

03 -