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Ingredients

400g Barilla Rigatoni pasta
190g jar Barilla Pesto Genovese
400g cooked chicken breast, torn into large pieces
100g baby spinach or rocket leaves
40g parmesan, finely grated, plus extra to serve

Method

Step 1 Cook the pasta in a large saucepan of boiling water according to packet directions or until al dente. Drain and reserve 60ml (1/4 cup) of the cooking water.
Step 2 Return the pasta to the pan. Add the pesto and reserved water and toss to combine. Add the chicken and spinach or rocket. Gently toss to combine.
Step 3 Add the parmesan and toss to combine. Divide the pasta among serving bowls. Sprinkle with extra parmesan. Season.

5 ingredient chicken pesto pasta

How to make 5 ingredient chicken pesto pasta

Ingredients

Method