Quick Easy Dinner Ideas With Few Ingredients
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian (option), Gluten-Free (option)
Ingredients
Scale
- 1 pound (16 oz) Penne or Rotini pasta
- 2 cups cooked chicken breast, shredded or cubed (Rotisserie chicken works best)
- 1 jar (7-8 oz) high-quality basil pesto
- Optional: Parmesan cheese and red pepper flakes for garnish
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches al dente texture. Before draining, scoop out about a half-cup of the starchy pasta water and set it aside. Drain the rest of the pasta and return it to the warm pot.
- Step 2: Combine the Ingredients. Turn the stove heat to low. Add the shredded chicken and the entire jar of pesto to the warm pasta. Toss everything together gently using a large spoon or tongs. If the sauce feels too thick or isn’t coating the noodles evenly, splash in a little bit of the reserved pasta water. The starch in the water helps the pesto cling to every curve of the pasta.
- Step 3: Plating. Once the chicken is heated through and the pasta is evenly coated, remove the pot from the heat. Divide the pasta into four bowls. Top each serving with a generous sprinkle of grated Parmesan cheese and a pinch of red pepper flakes if you like a little heat. Serve immediately while hot and fragrant.