Rotisserie Chicken Pesto Pasta

Ramen noodles have a great silky texture and act as a foundation for rotisserie chicken and fresh pesto.

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  • Servings: 4 to 6

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  • 2 garlic cloves
  • 1/2 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 3 cups fresh basil
  • 2/3 cup extra-virgin olive oil
  • 8 ounces ramen noodles
  • 2 cups shredded rotisserie chicken
  • 1/4 cup fresh basil leaves

How to make this recipe

  1. In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.

  2. In a large pot of boiling salted water, cook the ramen until tender, about 4 minutes. Reserve 3/4 cup of the pasta cooking water, then drain the ramen. Toss the ramen with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Toss in the rotisserie chicken and season to taste with salt and pepper. Serve, sprinkled with the fresh basil leaves.

Contributed By Photo © Ian Knauer Published February 2014

1044289 recipes/rotisserie-chicken-pesto-pasta 2016-01-15T21:10:25+00:00 Ian Knauer 4|6|fast|weeknight-dinner|pasta-and-noodles|web-exclusive february-2014 recipes,rotisserie-chicken-pesto-pasta 1044289

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