Method:

• Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Once cooked, reserve about a cup of pasta water, then drain the pasta in a colander and set it aside.
• In a blender or food processor, combine the fresh basil leaves, grated Parmigiano-Reggiano cheese, toasted pine nuts, minced garlic, salt, and black pepper. Pulse the ingredients until they are finely chopped. While the blender is running, drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning if necessary.
• Shred the rotisserie chicken into bite-sized pieces, removing the skin and bones. In a large mixing bowl, combine the drained pasta, shredded chicken, and freshly made pesto. Toss everything together, adding a little reserved pasta water if needed to help the sauce cling to the pasta.
• Divide the Chicken Pesto Pasta into serving bowls. Top with additional grated Parmigiano-Reggiano cheese and a sprinkle of toasted pine nuts for added texture and flavor. Enjoy your meal warm!