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Chicken Pesto Pasta in a skillet with Parmesan Cheese on the background
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5 from 4 votes

Chicken Pesto Pasta

Chicken Pesto Pasta – The combination of freshly-made basil pesto, filling pasta, and tender chicken. Treat your family with this quick and tasty dinner!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken Pesto Pasta recipe
Servings: 6 servings
Calories: 787kcal
Author: Tania Sheff


For Basil Pesto:

  • 2 cups fresh basil leaves packed
  • ½ cup grated Parmigiano-Reggiano cheese about 2 ounces
  • ½ cup extra virgin olive oil
  • cup toasted pine nuts can sub for cashews or walnuts
  • 2 large garlic cloves minced
  • ¼ teaspoon salt more to taste
  • teaspoon freshly ground black pepper more to taste

For the Pasta:

  • 16 oz. spaghetti or your favorite pasta (1 package)
  • 1 small rotisserie chicken
  • grated Parmigiano-Reggiano cheese and pine nuts to garnish


  • Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about ⅓ cup of cooking water.
  • While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.
  • Pull the meat from the rotisserie chicken and shred.
  • Combine the hot pasta, pesto sauce, shredded chicken, and about ¼ cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.



Calories: 787kcal | Carbohydrates: 58g | Protein: 58g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 624mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 1.7mg | Calcium: 155mg | Iron: 2.7mg