5 Ingredient Pesto Chicken Pasta

This pesto chicken pasta turns a short ingredient list into a complete weeknight dinner. Using cooked chicken keeps the timing fast, while pesto carries most of the seasoning so you do not need a long sauce recipe.

Why this recipe works

Saving a little pasta water is the key. The starchy water loosens the pesto and helps it coat the pasta instead of sitting in oily clumps. Add the cooked chicken only long enough to heat through so it stays tender.

Ingredient notes and easy swaps

Use a pesto you already like because it provides most of the flavor in this short recipe. Rotisserie chicken or other plainly seasoned cooked chicken works well; if the chicken is strongly seasoned, taste before adding extra salt. Penne, rotini, farfalle, or another short pasta can all hold the sauce.

How to keep pesto pasta from turning dry

Reserve some pasta water before draining. Stir the pesto with a splash of that hot, starchy water, then add more only as needed. Keep the heat low once the pesto goes in so the sauce stays fresh-tasting and does not separate. Fold the cooked chicken in near the end just long enough to warm it through.

Storage and reheating

Cool leftovers promptly and refrigerate them in a covered container. When reheating, add a teaspoon or two of water and warm gently so the pasta loosens instead of becoming oily or tough. Fresh Parmesan or a spoonful of pesto added after reheating can bring the flavor back.

5 Ingredient Pesto Chicken Pasta

Quick pesto chicken pasta with penne, cooked chicken, pesto, cherry tomatoes, and Parmesan.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 12 ounces penne pasta about 340 g
• 2 cups cooked chicken about 280 g
• 1/2 cup prepared pesto about 120 ml
• 1 cup cherry tomatoes about 150 g
• 1/3 cup grated Parmesan about 30 g, plus more for serving

Method

 

1. Cook the pasta in salted water according to package directions. Reserve 1 cup of pasta water before draining.
2. Return the drained pasta to the pot over low heat. Add the pesto and 1/4 cup of reserved pasta water, tossing until glossy.
3. Fold in the cooked chicken and cherry tomatoes. Add more pasta water a splash at a time if the sauce looks tight.
4. Stir in the Parmesan, remove from the heat, and serve immediately.

Use cooked chicken to keep it fast

Rotisserie chicken or leftover roasted chicken works especially well. If the chicken is cold, add it early enough to warm through but avoid simmering it for a long time.

Make it ahead

Pesto pasta is best fresh, but leftovers keep well for a couple of days. Reheat gently with a spoonful of water to loosen the sauce.

More easy dinner ideas

For another short-ingredient dinner, try our 5-ingredient chicken pasta or see all five ideas in our 5-ingredient dinner recipes roundup. If you have leftover cooked chicken to use, compare our 4 leftover chicken pasta recipes.

Photo by Pixzolo Photography on Unsplash.