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Chicken Pesto with Pasta Recipe

Chicken Pesto with Pasta Recipe

Prepared pesto accents this warm pasta toss using rotisserie chicken. Keep pesto in the freezer for the next time you have leftover chicken. — Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 cups cubed rotisserie chicken
  • 2 medium tomatoes, chopped
  • 1 container (7 ounces) prepared pesto
  • 1/4 cup pine nuts, toasted


  • 1. In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1-1/4 cups equals 433 calories, 18 g fat (5 g saturated fat), 40 mg cholesterol, 239 mg sodium, 45 g carbohydrate, 3 g fiber, 24 g protein.

Reviews for Chicken Pesto with Pasta

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Reviewed Aug. 31, 2015

"This recipe is quick and easy and very good. The roasted pine nuts were a nice addition."

Reviewed Jun. 1, 2014

"My family loved this recipe. We've made it several times. At my daughter's suggestion, I added 1 cup of sliced fresh button mushrooms & 3 cloves of fresh garlic to the pesto & heated it up with the chicken. Then I mixed this with the noodles. We were so pleased!"

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