Description
A simple and flavorful Chicken Pesto Pasta recipe that combines tender cooked chicken, rotini pasta, fresh grape tomatoes, and a rich pesto sauce, topped with grated Parmesan cheese. Perfect for a quick lunch or dinner that can be enjoyed warm or cold.
Ingredients
Scale
Protein
- 2 to 3 cups cooked chicken, cubed
Pasta
- 16 ounces rotini pasta
Sauce & Toppings
- 6-8 ounce jar prepared pesto sauce
- 2 cups grape tomatoes, halved
- ½ cup grated Parmesan cheese
Instructions
- Cook the pasta: Prepare the rotini pasta according to the package directions, typically boiling in salted water until al dente, then drain and set aside.
- Combine ingredients: In a large mixing bowl, toss the cooked pasta with the cubed cooked chicken, pesto sauce, and halved grape tomatoes until everything is evenly coated and mixed.
- Add cheese: Sprinkle the grated Parmesan cheese on top and gently toss again to incorporate a bit of the cheese into the pasta mixture.
- Serve: Serve the pasta dish warm or cold based on your preference. It can be enjoyed immediately or chilled for a refreshing pasta salad variation.
Notes
- Use rotini or other short pasta shapes like penne or fusilli for best sauce adherence.
- Leftover rotisserie chicken works great to speed up prep time.
- You can add extra veggies such as spinach or bell peppers for added nutrition.
- Adjust pesto quantity according to taste and desired sauce coverage.
- For a dairy-free option, omit Parmesan or use a vegan cheese substitute.
