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Quick Weeknight Chicken Pesto Pasta
20 mintime
Easydifficulty
4Servings
Rating
Nutrition facts
550 kcalCalories
35 gProtein
50 gCarbs
25 gFat

Per serving · Approximate values estimated by AI

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.

Ingredients

Servings4
  • 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. 1

    Cook penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

  2. 2

    While pasta cooks, warm the shredded rotisserie chicken slightly if desired.

  3. 3

    Drain the pasta and return it to the pot. Add the store-bought pesto and shredded chicken.

  4. 4

    Toss everything together until well combined. Add a splash of reserved pasta water if needed to loosen the sauce.

  5. 5

    Stir in the halved cherry tomatoes and half of the grated Parmesan cheese.

  6. 6

    Season with salt and pepper to taste. Serve immediately, topped with the remaining Parmesan cheese.

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