n n n Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about 1/3 cup of cooking water.n n n n While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.n n n n Pull the meat from the rotisserie chicken and shred.n n n n Combine the hot pasta, pesto sauce, shredded chicken, and about 1/4 cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.n nn