Creamy Pesto Rotisserie Chicken Pasta

Quick-cooking pasta tossed in a creamy basil pesto sauce with juicy shredded rotisserie chicken and sweet cherry tomatoes for a fast and flavorful Italian-inspired meal.

• Prep: 7 min
• Cook: 10 min
• Total: 17 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.97/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• comfort food
• savory
• rich
• classic
• stir-fry

Ingredients

• 3 ounce quick-cook pasta
• 1 tablespoon olive oil
• 0.5 cup rotisserie chicken (shredded)
• 2 tablespoon basil pesto
• 1 tablespoon cream cheese (softened)
• 2 tablespoon pasta water (reserved)
• 0.25 cup cherry tomatoes (halved)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Instructions

1. Bring a small pot of salted water to a boil. Add quick-cook pasta and cook according to package directions (typically 5-7 minutes). Before draining, reserve 2 tablespoons of pasta water.
2. While pasta cooks, heat olive oil in a medium skillet over medium heat. Add shredded rotisserie chicken and halved cherry tomatoes. Sauté for 3-4 minutes until chicken is heated through and tomatoes soften slightly.
3. In a small bowl, combine basil pesto, softened cream cheese, and reserved pasta water. Stir until smooth and creamy.
4. Drain the cooked pasta and add it to the skillet with the chicken and tomatoes. Pour the creamy pesto sauce over the pasta. Toss everything gently to coat.
5. Season with salt and black pepper to taste. Serve immediately.

Notes

If you don't have cream cheese, a splash of heavy cream or half-and-half can be used instead for creaminess.

Nutrition (per serving)

• Calories: 610
• Protein: 37.2 g
• Carbohydrates: 49.8 g
• Fat: 30.5 g
• Fiber: 4.1 g
• Sodium: 890 mg
• Saturated Fat: 9.2 g
• Sugar: 3.8 g
• Cholesterol: 115 mg