Creamy Chicken Pesto Pasta (with Rotisserie Chicken!)
This Chicken Pesto Pasta is the kind of dinner you’ll crave all summer long. Juicy roasted tomatoes, creamy mascarpone, pesto, rotisserie chicken, and melty mozzarella pearls come together in a pasta that’s comforting, vibrant, and ready in no time. I've been making this weeknight pasta for over a decade and it's always loved by all!
Servings: 8 servings
Calories: 469kcal
Equipment
Ingredients
- ½ pint cherry or grape tomatoes, halved
- 2 Tbsp olive oil
- ½ tsp kosher salt
- 1 lb spaghetti
- 2 Tbsp unsalted butter
- 1 cup rotisserie chicken, pulled or shredded
- ½ cup pesto, plus more for serving
- ½ cup mascarpone cheese, room temperature
- 1 medium lemon, zested, about 2 tsp
- ½ cup bocconcini or fresh mozzarella torn into bite size pieces
- 1 cup baby arugula
- ½ tsp flaky sea salt
- Freshly cracked black pepper
Instructions
- Roast the tomatoes. Preheat oven to 375°F / 190°C. Place tomatoes cut side up on a rimmed baking sheet. Drizzle with 2 Tbsp olive oil and ½ tsp Kosher salt. Cook for 30-35 minutes, rotating the pan once halfway through cook time, until blistered and juicy.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions for al dente, about 7 minutes. Before draining reserve about 1 cup pasta cooking liquid in a measuring cup. Drain pasta. Toss pasta with 2 Tbsp unsalted butter to ensure it doesn't stick. Transfer to a large mixing bowl or back into the pot it was cooking in.
- Toss remaining ingredients. Add cooked tomatoes, rotisserie chicken, ½ cup pesto, ½ cup mascarpone cheese, lemon zest, and ½ cup reserved cooking water, then toss to combine. Mascarpone should be completely melted. If you want more of a sauce, add more pasta water, about 2 Tbsp at a time, until desired consistency is reached.
- Finish, then serve. Add bocconcini or ripped mozzarella and fresh arugula, then toss once more. Sprinkled with flaky sea salt and lots of freshly cracked black pepper. Serve immediately.
Notes
- Stovetop reheating: Place the pasta in a large saucepan with a generous splash of water (a few tablespoons). Warm over medium-low heat, tossing occasionally and adding more water as needed, until heated through, about 3–5 minutes.
- Microwave option: Add a few tablespoons of water, cover loosely, and microwave on high for 2–3 minutes, stirring halfway through if needed.
Nutrition
Calories: 469kcal | Carbohydrates: 46g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 556mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 844IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 1mg
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