Pesto Chicken Pasta (No-Fuss)

Ingredients

• 160 g Pasta (penne or spaghetti)
• 200 g Cooked shredded chicken
• 90 g Jarred basil pesto
• 120 ml Reserved pasta water
• 1 tbsp Olive oil(optional)
• 1 clove Garlic (minced)(optional)
• 0.25 tsp Black pepper(optional)
• 2 tbsp Parmesan (optional, for serving)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Reserve about 120 ml of pasta water, then drain.

2. 2

   While the pasta cooks, warm olive oil in a large pan over medium heat. Add garlic (if using) and cook for 30–60 seconds until fragrant, then add the shredded chicken and heat through for about 2–3 minutes.

3. 3

   Add pesto to the pan and stir to coat the chicken. Add a splash of reserved pasta water and toss until the sauce loosens and turns glossy.

4. 4

   Add the drained pasta to the pan and toss for 1–2 minutes, adding more pasta water as needed to make the sauce cling. Season with black pepper and serve immediately, optionally topping with Parmesan.