Pin It There's something almost magical about opening a container of rotisserie chicken on a busy weeknight and realizing you've just unlocked a shortcut to something genuinely delicious. I discovered this particular combination on an evening when I had exactly ten minutes between getting home and needing to feed a hungry family, and what emerged from that scramble became a weeknight staple. The pesto does the heavy lifting here, turning simple pasta and chicken into something that tastes like you've been cooking all afternoon. It's proof that great food doesn't require hours of fussing or a list of obscure ingredients.
I remember my neighbor stopping by just as I was plating this, and the aroma of basil and garlic from the pesto pulled her right into the kitchen. She watched me toss everything together in maybe three minutes and her jaw literally dropped. Now she texts me for this recipe every time she's running late, which happens more often than either of us would like to admit.
Ingredients
- Dried short pasta (penne, fusilli, or farfalle): Use 340 g (12 oz) of whatever shape you have on hand, and don't skip salting the water generously like you're seasoning soup.
- Rotisserie chicken: Buy it already cooked and shredded if your store offers it, which saves you the five minutes you'd spend tearing it apart.
- High-quality store-bought pesto: This is where you can afford to splurge a little since it's carrying the entire flavor profile, so find a brand you actually like.
- Extra-virgin olive oil: Use 2 tbsp to help create that silky sauce that clings to every strand of pasta.
- Grated Parmesan cheese: Keep 40 g (1/4 cup) in the pot plus more for the table, because people always want extra.
- Freshly ground black pepper: A few twists right at the end makes all the difference in brightness.
- Fresh basil leaves and lemon zest: These are optional but they catch light in the finished dish and make it look like you tried much harder than you did.
Instructions
- Get the water boiling:
- Fill a large pot about three-quarters full with water and salt it until it tastes like the sea. High heat, don't watch it, start prepping your chicken while you wait.
- Cook the pasta:
- Once the water is at a rolling boil, add your pasta and stir it once so it doesn't stick together. Follow the package timing but fish out a piece a minute or two early to taste, since you want it soft but still with a little resistance to your teeth.
- Reserve and drain:
- Scoop out about 1/2 cup of starchy pasta water into a mug before you drain everything, then let the pasta sit in the colander for just a moment. That starchy water is going to be your secret weapon for creating a sauce that actually clings instead of pooling at the bottom.
- Warm it all together:
- Return the drained pasta to the pot over low heat and add the olive oil first, letting it coat everything gently. Spoon in your pesto and about 2 to 3 tablespoons of that reserved pasta water, then stir slowly until the pesto starts to look creamy and the pasta glistens.
- Add the chicken:
- Stir in your shredded chicken and the Parmesan cheese, letting the residual heat warm the chicken through while you toss everything together. If the sauce seems tight or thick, add a splash more pasta water until it looks silky and loose enough to coat.
- Final season and serve:
- Taste it, crack some black pepper over the whole thing, and if you're using the basil and lemon, tear and scatter them now. Serve immediately with extra Parmesan on the side for anyone who wants more.
Pin It There was a particular Tuesday when my son came home and asked if we could have "that pasta again," and I realized this ten-minute weeknight shortcut had become his favorite meal. Watching food transform from survival fuel into something that makes people happy, that's when cooking stops being a chore and starts being something worth doing well.
Why This Works When You're Short on Time
The truth about weeknight cooking is that you're not looking for perfection, you're looking for something that tastes fresh and intentional despite the chaos around you. This recipe respects your constraints by using a quality ingredient (pesto) to do the work instead of requiring technique. The pasta and chicken are essentially vehicles for the pesto's flavor, which is why you can afford to use store-bought chicken and still feel proud of what you've made.
Variations That Keep This From Getting Boring
I've made this same recipe probably fifty times now and each time I think about what I could shift slightly. Some nights I add sun-dried tomatoes because they add color and a tangy bite that plays nicely against the basil. Other times I toast some pine nuts because the crunch makes everyone at the table sit up a little straighter. The core of the dish is so solid that you can riff on it without feeling like you're straying too far.
Building Your Own Rhythm
Once you've made this a few times, you'll stop reading the steps and start moving through them as a kind of dance. You'll know exactly how much pasta water to add without measuring, and you'll be able to sense when the sauce has reached that perfect consistency. Cooking the same thing over and over isn't boring when you're paying attention to small details like how the pesto smells when it first hits the hot pot or the exact moment the chicken becomes warmed through.
- Always taste your pesto before committing it to the pot because you might want to adjust how much you use.
- Keep the heat low during assembly so nothing sticks or burns while you're stirring.
- Serve this in warmed bowls and it tastes somehow even better.
Pin It This is the recipe I make when I want to prove to myself that I can feed my family well even when I'm running on fumes. It's become proof that good cooking is often about choosing your shortcuts wisely.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle hold the pesto sauce well and cook quickly.
- → Can I substitute fresh chicken for rotisserie chicken?
Yes, cooked shredded chicken breast or thighs can be used if rotisserie is not available.
- → How can I make this dish vegetarian?
Omit the chicken and add sautéed vegetables such as zucchini or cherry tomatoes for extra flavor and texture.
- → What is the purpose of reserving pasta water?
Adding reserved pasta water helps create a smooth and creamy pesto sauce by loosening the mixture.
- → Are there alternative pestos to try in this dish?
Sun-dried tomato pesto or nut-free pesto varieties can be excellent alternatives for different flavor profiles.
- → Can I prepare the dish gluten-free?
Yes, simply use gluten-free pasta to suit dietary needs without compromising taste.