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High Protein Rotisserie Chicken Pesto Pasta - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pasta (penne, rotini, or fusilli work best)
  • 2 cups shredded rotisserie chicken (skin removed for leaner protein)
  • 1/2 to 3/4 cup prepared basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach or arugula
  • 1/2 cup low-sodium chicken broth or reserved pasta water
  • 1/4 cup grated Parmesan or Pecorino Romano, plus more for serving
  • 2 tablespoons extra-virgin olive oil (optional, for richness)
  • 2 cloves garlic, minced (optional, for extra punch)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Lemon zest and juice of 1/2 lemon (optional, but brightens everything)
  • Toasted pine nuts or sliced almonds, for crunch (optional)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve about 1 cup of pasta water, then drain.
  2. Prep the chicken: While the pasta cooks, pull the rotisserie chicken into bite-size pieces. Aim for 2 cups of meat for solid protein.
  3. Warm the base: In a large skillet over medium heat, add a splash of olive oil. If using, sauté the garlic for 30 seconds until fragrant. Add the cherry tomatoes and cook 2–3 minutes until they soften slightly.
  4. Build the sauce: Lower the heat. Stir in the pesto along with 1/2 cup chicken broth or pasta water. The goal is a loose, glossy sauce that will coat the pasta.
  5. Add the chicken: Stir in the shredded chicken and warm through for 1–2 minutes. Season with a pinch of salt, black pepper, and red pepper flakes if you like heat.
  6. Toss the pasta: Add the drained pasta and toss until everything is coated. If it looks dry, add more pasta water a splash at a time until it’s silky.
  7. Greens and finish: Fold in the spinach or arugula until just wilted. Stir in Parmesan, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning.
  8. Serve: Top with extra Parmesan and a sprinkle of toasted nuts for crunch. Serve warm.