Instructions

• Bring a large pot of water to a boil. Add 1 pound rotini pasta and cook according to package directions until al dente.
• Drain the pasta and return it to the pot off the heat.
• Add 1/2 cup basil pesto and 1 teaspoon kosher salt to the pasta; toss or stir until the pasta is evenly coated.
• Add 2 cups chopped cooked chicken, 1/2 cup grated Parmesan cheese, and 1 1/2 cups grated mozzarella cheese. Stir over low heat just until the cheeses are melted and the chicken is heated through (about 3–5 minutes).
• Remove from heat and serve immediately.