3-Ingredient Pesto Chicken Pasta with Rotisserie Chicken

Why You’ll Love This Recipe

• Weeknight fast: Rotisserie chicken and store-bought pesto do most of the work.
• One pot-friendly: Toss everything right back in the warm pasta pot.
• Restaurant-style texture: Pasta water + Parmesan turns pesto into a silky sauce.
• Easy to customize: Add tomatoes for freshness or spinach for a quick veggie boost.

Grocery List

• Produce: Cherry tomatoes (1 pint) and/or baby spinach (about 3–4 oz)
• Dairy: Parmesan cheese
• Pantry: Short pasta (penne/fusilli/farfalle), store-bought basil pesto, kosher salt, black pepper

Full Ingredients

Pasta + Sauce Base

• 12 oz (340 g) short pasta (penne, fusilli, or farfalle)
• 3/4 cup (180 g) store-bought basil pesto
• 3/4 cup (180 ml) reserved pasta cooking water, plus more if needed
• 1/2 tsp kosher salt (for salting the pasta water)

Protein

• 2 cups (about 10 oz / 285 g) shredded rotisserie chicken (white meat, dark meat, or a mix)

Finishers + Optional Add-Ins

• 1/2 cup (50 g) finely grated Parmesan, plus more for serving
• 1 cup (150 g) cherry tomatoes, halved (optional but highly recommended for brightness)
• 3 cups (90 g) baby spinach (optional; wilts quickly into the pasta)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Boil and salt the pasta water

Bring a large pot of water to a rolling boil over high heat. Add 1/2 teaspoon kosher salt. (If your pesto and Parmesan are very salty, you can start with 1/4 teaspoon and adjust at the end.)

Step 2: Cook the pasta until al dente

Add 12 oz pasta and cook according to the package directions until al dente (typically 9–12 minutes, depending on the shape). Stir once or twice so the pasta doesn’t stick.

Step 3: Reserve pasta water, then drain

Before draining, scoop out 3/4 cup (180 ml) pasta cooking water and set it aside. Drain the pasta well, but do not rinse it. Return the drained pasta to the warm pot (off the heat).

Step 4: Toss pasta with pesto to coat

Add 3/4 cup pesto to the warm pasta along with 1/4 cup of the reserved pasta water. Toss vigorously until the pasta is evenly coated. The warm pasta helps loosen the pesto and start forming a sauce.

Step 5: Add chicken and warm it through

Add the 2 cups shredded rotisserie chicken. Toss for 1–2 minutes until the chicken is warmed and everything looks evenly distributed. If the pasta seems dry, add another splash of reserved pasta water, 1–2 tablespoons at a time.

Step 6: Finish with Parmesan for a silky sauce

Sprinkle in 1/2 cup finely grated Parmesan while tossing continuously. Add more reserved pasta water as needed (up to the remaining amount) until the sauce looks glossy, creamy, and clings to the pasta. Season with black pepper to taste.

Step 7: Fold in tomatoes or spinach and serve

Fold in 1 cup halved cherry tomatoes and/or 3 cups baby spinach. Toss just until the spinach wilts (about 30–60 seconds) and the tomatoes warm slightly. Serve immediately with extra Parmesan and a few cracks of black pepper.

Pro Tips

• Grate Parmesan finely: A microplane-style fine grate melts quickly and makes the sauce smoother.
• Use the pasta pot as your “mixing bowl”: The residual heat helps the pesto and cheese emulsify with the pasta water.
• Add pasta water gradually: You can always add more, but you can’t take it out. Aim for a saucy, shiny finish.
• Watch the heat: If your pot is very hot, let it cool for 30 seconds before adding Parmesan so it melts instead of clumping.
• Balance a strong pesto: If your pesto is very intense or salty, use a bit less pesto (2/3 cup) and add more pasta water to stretch it.

Variations

• Creamier version: Stir in 2 tablespoons heavy cream or 2 tablespoons cream cheese at the end (reduce pasta water slightly).
• Extra veggie boost: Add 1 cup frozen peas during the last 2 minutes of boiling the pasta, then drain as usual.
• Spicy pesto chicken pasta: Add 1/4 teaspoon red pepper flakes or a pinch of cayenne with the pesto.

Storage & Make-Ahead

Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of water (about 1–3 tablespoons per serving) to loosen the sauce. For best texture, keep tomatoes/spinach separate if you’re making ahead; toss them in right before serving. Freezing is not ideal because pesto and cheese sauces can separate, but it will keep for up to 1 month if needed; thaw overnight in the fridge and reheat gently with extra water.

Nutrition (per serving)

Approximate, based on 4 servings: 610 calories, 32 g protein, 62 g carbs, 26 g fat, 5 g fiber, 780 mg sodium. (Will vary by brand of pesto, chicken seasoning, and how much Parmesan you add.)