Recipe courtesy of Sara Moulton

Fresh Fettuccine with Pulled Rotissiere Chicken, Pesto, and Roasted Peppers

  • Level: Easy
  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


2/3 cup basil pesto

9-ounce package fresh fettuccine

1 tablespoon olive oil

3 cloves garlic, minced

4 cups pulled cooked chicken meat

2 cups sliced roasted red bell peppers

1/2 cup pitted olives, halved lengthwise

Salt and pepper

1/4 cup grated Parmesan, plus more for the table


  1. Put the pesto in a large bowl.
  2. Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto.
  3. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
  4. Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.

Chicken Parmesan

Mediterranean Pasta in Minutes

Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan

Fresh Fettuccine with Roasted Chicken and Broccoli Rabe