I may well have posted this before, but I don't think it was because I had leftover chicken.
I think it was just a Summer-y pasta dish.
This time, I had the never-ending roast chicken leftovers, and a little mozzarella cheese, so I went back to this warm weather staple pasta dish.
While your pasta is cooking in its salted boiling water, combine in a large bowl all your shredded chicken, remaining mozzarella (I had about 1/4 of a bundle left) and roughly 1/3 of a cup of (preferably homemade) pesto.
I went with traditional Genovese basil & pine nut pesto, but I'm sure this would be lovely with whatever your favorite version is, even if that includes walnuts and mint.
Unless you were serving it to me.
In which case you should know better.
(I really hate walnuts.)
My pesto was rather tight, so I drizzled the mixture with some good olive oil before mixing it all together.
Note: this dish would also work with ricotta cheese, so if you have the last quarter of your container in your fridge with no clue what to do with so little, feel free to substitute it here.
Add hot pasta.
Toss to coat and combine.
Use a splash of pasta water if you want a little more of a "sauce" feel.
Grate a little pecorino over the top, and call it