Shrimp and Chicken Pesto Pasta

This shrimp and chicken pesto pasta is delicious and so easy to prep! Rotisserie chicken and frozen shrimp are married together with a homemade spinach pesto. Use spaghetti noodles or linguine.

Course Dinner

Cuisine American, Italian

Recipe Type Chicken, Pasta, Seafood, Shrimp, Spinach

Skill Level Easy

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings Servings

Calories 967kcal

Author Angela G.

Ingredients

5 lb raw shrimp
½ rotisserie chicken
½ lb linguine pasta, cooked
¼ cup fresh basil leaves
2 tbsp dried basil
4 cups fresh spinach
1 tsp minced garlic
¼ tsp salt more or less to taste
¼ cup olive oil plus more to grease pan
¼ cup pine nuts lightly toasted
¼ cup shredded Parmesan cheese

Instructions

Pick rotisserie chicken and chop into small chunks.
Toast pine nuts until light golden brown then set aside. (About 2-3 minutes in toaster oven)
Cook and drain pasta as directed on the package. Return pasta to the pot and cover to keep warm.
While pasta is cooking, using a food processor, blend together spinach, basil, pine nuts, garlic, salt and oil to create the pesto sauce.
Add pesto sauce to pasta and toss to coat. Cover again to keep warm.
Using a greased cast iron skillet, cook raw shrimp over medium-high heat, for 2-3 minutes on each side or until just pink then remove from heat and set aside. If your rotisserie chicken started out cold, toss the chicken in with the shrimp for the last 3 minutes to heat it up.
To serve, twirl pesto noodles and place several twirls onto each plate. Top with shrimp, chicken and Parmesan cheese.

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