Quick Weeknight Chicken Pesto Pasta
75% authentic · Italian-American
A simplified version of the classic, using store-bought pesto for a faster, yet still delicious, weeknight meal.
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Ingredients
- Rotisserie chicken, shredded2 cups
- Penne pasta12 oz
- Store-bought basil pesto1 cup
- Cherry tomatoes, halved1 cup
- Parmesan cheese, grated1/4 cup
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Cook penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2
While pasta cooks, warm the shredded rotisserie chicken slightly if desired.
- 3
Drain the pasta and return it to the pot. Add the store-bought pesto and shredded chicken.
- 4
Toss everything together until well combined. Add a splash of reserved pasta water if needed to loosen the sauce.
- 5
Stir in the halved cherry tomatoes and half of the grated Parmesan cheese.
- 6
Season with salt and pepper to taste. Serve immediately, topped with the remaining Parmesan cheese.
