Creamy Chicken Pesto Pasta is one of my favorite ways to use rotisserie or leftover cooked chicken.
This recipe was inspired by one of my husband’s favorite dishes, Rotini con Pollo, at Bistro Bella Vita in Grand Rapids, Michigan. Store bought pesto sauce and tangy cream cheese bring big flavor with a short amount of cooking time.
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
½ cup pesto
3 oz plain cream cheese
1-2 Tbsp milk
8 oz rotini pasta, cooked
1 ½ - 2 cups chicken, cooked & shredded
2 Tbsp pine nuts, toasted (optional)
Parmesan cheese, grated
Heat olive oil in a large skillet over medium-low heat.
Add onion and garlic. Cook until onion is transparent.
Stir pesto and cream cheese into onions and garlic.
Once cream cheese has melted, add chicken and pasta.
Stir to combine.
Add in milk, 1 tablespoon at a time, until sauce reaches desired consistency.
Top with toasted pine nuts and Parmesan cheese before serving.
Tips on Creamy Chicken Pesto Pasta
- Low fat cream cheese works great in this recipe.
- Speed up your cooking time and buy pesto at the store. I like the fresh pesto found in the refrigerator section of the grocery store.
- The pine nuts can be left out, but I highly recommend adding them in as they add a great crunch and texture to the dish.
Enjoy your creamy pasta dinner with a bright and refreshing Lavender Bee's Knees cocktail.