Ingredients
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1 pound rotini pasta (or shells, campanelle, or elbow macaroni)
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½ cup basil pesto
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2 cups cooked chicken, chopped
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½ cup grated Parmesan cheese
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1½ cups grated mozzarella cheese
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1 teaspoon kosher salt
Instructions
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Cook the pasta. Bring a large pot of water to a boil. Add the pasta and cook according to the package directions until al dente.
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Drain the pasta. Drain thoroughly in a colander, then return the pasta to the pot.
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Add the pesto and chicken. Stir in the basil pesto and chopped cooked chicken until evenly distributed.
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Mix in the cheese. Add the Parmesan, mozzarella, and kosher salt. Stir until combined and the mozzarella begins to soften from the heat of the pasta.
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Serve. Divide into bowls and enjoy while warm.
Notes
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Save a little pasta water: Before draining, reserve a small cup of the cooking water. Add a splash if the pasta seems too dry.
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Use warm chicken: Warm cooked chicken blends more easily with the pesto and helps soften the mozzarella.
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Add the pesto off the heat: Stirring it into the hot pasta without prolonged cooking helps preserve its fresh basil flavor.
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Season to taste: Pesto and Parmesan can already be salty, so taste before adding extra salt.
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Choose your favorite pasta shape: Rotini holds pesto well, but shells, campanelle, and elbow macaroni work too.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: Italian
