Pesto Pasta with Chicken and Green Beans Recipe

Pesto Pasta with Chicken and Green Beans

Serves 4

Pick up rotisserie chicken and prepared pesto for an easy weeknight meal solution that helps you get dinner on the table in less than 30 minutes.


  • 1 pound fusilli or penne pasta
  • 2 tablespoons kosher salt, plus more to taste
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • 1 3/4 cups prepared pesto
  • 2 cups shredded rotisserie chicken
  • 1 pint cherry tomatoes, halved


  1. Bring a large pot of water to boil. Add 2 tablespoons salt and pasta. Stir well and boil pasta 5 minutes.
  2. Add green beans to pot and cook until pasta is al dente, about 5 minutes more. Drain pasta and green beans, reserving 1 cup of cooking liquid. Return pasta and green beans to pot.
  3. Add pesto, chicken, and tomatoes to pasta. Stir gently to combine. Thin sauce with a little pasta water, if desired. Season with salt and pepper, to taste.


Amount Per Serving (based on 4 servings)
Calories: 710
Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 40 mg
Sodium: 710 mg
Carbohydrates: 104 g
Fiber: 5 g
Sugar: 11 g
Protein: 37 g
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