Quick Chicken Pesto Pasta

This quick chicken pesto pasta is my go-to choice on busy nights when I want something fresh and satisfying that everyone will happily devour Sometimes I only need one pot and twenty minutes to put dinner on the table with zero fuss and bright Italian flavors that remind me of summer

I made this for a last-minute picnic with friends and it was such a hit someone begged for the recipe on the spot Now my family calls it our sunshine pasta for good reason

Ingredients

• Fusilli pasta: offers the perfect texture to soak up pesto and holds the ingredients in each bite Choose high-quality or whole-wheat for extra fiber
• Cooked shredded chicken: provides lean protein and soaks up the pesto flavor Rotisserie chicken makes it even faster
• Jarred pesto: brings all the herby rich flavor with little effort Fresh refrigerated pesto gives the brightest taste
• Cherry tomatoes: add pops of sweetness and color Look for ripe glossy ones for best flavor
• Fresh mozzarella balls: offer creamy texture and mild richness Pick the mini variety labeled ciliegine for best mixing

Instructions

Boil the Pasta:

Bring a generous pot of salted water to a rolling boil Add fusilli pasta and stir often Cook until just al dente about eight to ten minutes The texture should still have a gentle bite Drain well but do not rinse as the starch helps the sauce cling

Mix with Chicken and Pesto:

While the pasta is still hot toss it in a roomy bowl with the shredded chicken and pesto Stir immediately so the chicken warms through and the pesto coats all the noodles evenly Let the steam boost the pesto aroma

Add Fresh Ingredients:

Fold in the halved cherry tomatoes and mozzarella balls The residual heat softens them just enough without losing their fresh bite Mix gently so the mozzarella stays in pieces

Serve:

Enjoy while still warm for a melty cheesy experience or chill for a refreshing pasta salad Both ways are equally delicious and family friendly

This dish brings us together in the kitchen and at the table

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days If the pasta starts to get dry add a drizzle of olive oil or extra pesto before serving To bring it back to life after refrigeration let it sit at room temperature for ten minutes before eating

Ingredient Substitutions

Try gluten-free pasta for a wheat free version or use chickpea pasta for even more protein Swap out the mozzarella balls for cubes of feta if you want a tangier flavor If cherry tomatoes are out of season sun dried tomatoes work for a more intense taste

Serving Suggestions

Pile onto a platter and garnish with fresh basil for extra color It pairs well with a simple arugula salad and sliced baguette For a heartier meal add roasted vegetables like zucchini or bell peppers on the side

Cultural Context

This recipe takes inspiration from classic Italian pesto pasta but with a protein boost and convenient modern twist Pesto originated in the Liguria region of Italy where fresh basil pine nuts and cheese are blended into a vibrant sauce This adaptation celebrates those sunny flavors while fitting into a busy home cook routine

Seasonal Adaptations

Add roasted zucchini or asparagus in spring Use heirloom or grape tomatoes in late summer for extra sweetness Sprinkle toasted pine nuts or walnuts on top for crunch Every time I use the first basil from my summer garden this pasta is the first recipe I want to make It feels like bringing a little piece of the Mediterranean home

Success Stories

My friend Monica texted me a photo of her family devouring this pasta on their porch She said even her picky eater asked for seconds After reading about it another friend made it with leftover turkey and said it was her favorite dinner of the month

Freezer Meal Conversion

This dish is best fresh but you can freeze cooked shredded chicken and keep jarred pesto on hand for emergencies If you want to freeze the whole assembled recipe skip the fresh mozzarella and tomatoes then add them after reheating everything else

You will love how bright and satisfying this chicken pesto pasta is on the busiest weeknights Leftovers make the next day just as delicious

Common Questions About Recipes

→ Can I use different types of pasta?

Yes, fusilli works well but penne, rotini, or whole-wheat pasta are great alternatives for added texture or nutrition.

→ Is the dish served hot or cold?

Both options are delicious. Serve warm for melty mozzarella or enjoy chilled as a refreshing pasta salad.

→ Can I substitute homemade pesto?

Absolutely. Homemade pesto brings fresher flavor, but jarred pesto keeps the process quick and simple.

→ What protein substitutions work well?

Cooked turkey breast or grilled tofu can replace chicken for different tastes or dietary preferences.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Best served cold or gently reheated.