Quick Chicken Pesto Pasta (Printable Version)

Bright fusilli with chicken, pesto, mozzarella, and tomatoes in one satisfying, quick Italian skillet.

# The Ingredients You'll Need:

→ Pasta & Protein

01 - 10.6 ounces fusilli pasta
02 - 2 cups cooked shredded chicken

→ Sauce & Add-ins

03 - 1/2 cup prepared basil pesto
04 - 1 cup cherry tomatoes, halved
05 - 1 cup fresh mozzarella balls

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to the package instructions. Drain well.
02 - Transfer warm pasta to a large bowl. Add shredded chicken and prepared pesto, tossing to coat evenly.
03 - Fold in halved cherry tomatoes and mozzarella balls until just combined. Serve immediately, warm or chilled as desired.

# Additional Tips::

01 -
  • Ready in just twenty minutes which is perfect for hectic evenings
  • Made with just a handful of ingredients you probably already have
  • Balanced with protein carbs and veggies
  • Tastes just as good cold making leftovers a breeze
02 -
  • High in protein which keeps you full longer
  • Great for meal prep and keeps well in the fridge
  • Perfect for using up leftover chicken or grocery store rotisserie
  • The fresh mozzarella brings a creamy touch I always sneak a few extra cheese balls as I make it My little one once helped toss in the tomatoes and now insists on it every time This dish brings us together in the kitchen and at the table
03 -
  • Always toss the hot pasta with the pesto so it absorbs maximum flavor
  • Fresh mozzarella offers the creamiest texture but tear it by hand instead of slicing for a rustic look
  • Do not overcook the pasta or it will get mushy when mixed with sauce A gentle al dente bite is best
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