Creamy Pesto Chicken Pasta

Ingredients

• 180 g Pasta (penne or fusilli)
• 200 g Cooked chicken, shredded or diced
• 3 tbsp Pesto (store-bought or homemade)
• 120 g Greek yogurt or light cream
• 1 small Lemon (zest and juice)
• 1 clove Garlic(optional)
• 1 tbsp Olive oil(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)
• 2 tbsp Parmesan (optional)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until just tender (about 10–12 minutes). Reserve 1/4 cup pasta water, then drain.

2. 2

   While the pasta cooks, warm olive oil in a skillet over medium heat. If using, sauté minced garlic for 30–45 seconds, then add pesto and stir to loosen.

3. 3

   Lower heat and stir in the Greek yogurt (or cream) until smooth. Add the cooked chicken and a splash of reserved pasta water to make it glossy and saucy.

4. 4

   Add drained pasta to the skillet and toss until evenly coated. Stir in lemon zest and lemon juice, season with pepper (and salt if needed), and serve immediately.