Fresh Fettuccine with Pulled Rotisserie Chicken Pesto and Roas
Indulge in the vibrant flavors of Fresh Fettuccine with Pulled Rotisserie Chicken Pesto and Roasted Vegetables — a comforting yet refined dish perfect for busy weeknights or elegant dinners. This recipe combines tender fresh fettuccine with juicy, shredded rotisserie chicken and a luscious basil pesto sauce for a rich, herbaceous base. Roasted cherry tomatoes, zucchini, and red bell peppers lend a sweet, caramelized depth, enhancing the dish with pops of color and freshness. Ready in under 40 minutes, this recipe is both quick and delightfully satisfying. Finish with a sprinkle of Parmesan cheese for a touch of savory elegance, and pair with a crisp salad or garlic bread for a complete, crowd-pleasing meal. Perfect for pasta lovers, this dish is a celebration of hearty, wholesome ingredients brought together in perfect harmony.
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Ingredients
- 12 oz Fresh fettuccine pasta
- 2 cups Rotisserie chicken, shredded
- 1 cup Basil pesto (store-bought or homemade)
- 1.5 cups Cherry tomatoes, halved
- 1 large Zucchini, sliced into half-moons
- 1 medium Red bell pepper, sliced
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2
Place the cherry tomatoes, zucchini, and red bell pepper slices on the baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Step 3
Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they are caramelized and tender.
Step 4
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the fresh fettuccine and cook according to the package instructions (usually 2-4 minutes) until al dente. Reserve 1 cup of pasta water before draining the pasta.
Step 5
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shredded rotisserie chicken and cook for 2-3 minutes, stirring occasionally, until warmed through.
Step 6
Add the cooked fettuccine to the skillet with the chicken. Lower the heat to medium-low and stir in the basil pesto. If the sauce feels too thick, gradually add a few tablespoons of the reserved pasta water to loosen it to your desired consistency.
Step 7
Once the roasted vegetables are done, gently fold them into the skillet with the fettuccine and chicken. Toss everything together to combine and heat through.
Step 8
Taste and adjust seasoning with additional salt and pepper, if needed.
Step 9
Serve the fettuccine warm, garnished with grated Parmesan cheese if desired. Enjoy!
Nutrition Facts
| Serving size | (1750.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3007.7 |
| Total Fat 196.6g | 0% |
| Saturated Fat 45.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 568.0mg | 0% |
| Sodium 7592.0mg | 0% |
| Total Carbohydrate 127.2g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 22.7g | |
| Protein 183.6g | 0% |
| Vitamin D 23.8IU | 0% |
| Calcium 1232.9mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 3251.6mg | 0% |
Source of Calories