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Easy Chicken Pesto Pasta with Rotisserie Chicken in 35 Minutes

A cozy chicken pesto pasta recipe featuring rotisserie chicken, air-fried veggies, and fresh basil pesto. Ideal for quick weeknight dinners, build-your-own pasta nights, and delicious leftovers.
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 people

Ingredients

  • 2 bags Giovanni Rana Linguine Pasta
  • 1 container Bolani Basil Pesto
  • 1 rotisserie chicken shredded
  • 1 head broccoli chopped
  • 1 cup Brussels sprouts halved
  • 2 tbsp pine nuts
  • ¼ cup grated Parmesan cheese
  • Salt to taste
  • Avocado oil or olive oil, for air frying
  • 1 loaf of crusty bread for serving
  • Optional: Balsamic vinegar for drizzling

Instructions

  • Prep and Air Fry the Veggies
  • Toss chopped broccoli and halved Brussels sprouts with avocado oil and a pinch of salt. Air fry at 400°F for 20–25 minutes, shaking the basket every 10 minutes, until the vegetables are crisp and golden.
  • Shred the Chicken
  • While the vegetables cook, remove the skin from the rotisserie chicken and shred the meat into bite-sized pieces. Set aside.
  • Cook the Pasta
  • Bring a large pot of salted water to a boil. Cook the linguine for about 2 minutes (or follow the package directions if using a different pasta). Drain and set aside.
  • Warm the Bread
  • Heat the bread in the oven or toaster oven until warm and slightly crisp.
  • Assemble and Serve
  • Let everyone build their own bowls with pasta, chicken, roasted veggies, pesto, pine nuts, and Parmesan cheese. Finish with a drizzle of balsamic vinegar, if desired.
  • Enjoy!!!! -- Brooke

Notes

  • Feel free to swap in any vegetables you have on hand—zucchini, bell peppers, asparagus, or cherry tomatoes all work well.
  • Garlic bread is a great alternative to plain bread if you want an extra burst of flavor.
  • Store leftovers in the fridge for up to 3 days. For best texture, keep the pesto separate until serving.