This copycat pesto cavatappi is creamy, delicious, and easy enough to make for a weeknight meal. The pasta is coated in a creamy pesto sauce that is so flavorful.
Have you had the creamy pesto cavatappi from Noodles & Company or Corner Bakery? It has always been my go-to pasta dish to order from both those places. It tastes amazing and just feels like the perfect comfort food.
It's creamy, so satisfying, and the pesto adds so much flavor to the sauce! The versions from each are slightly different, but both are delicious.
And I love trying to make my own restaurant versions at home, so I have loved making this copycat pesto cavatappi that is flavorful and creamy.
Noodles & Company - They typically serve their version with chopped tomatoes and mushrooms.
Corner Bakery - Their version is commonly served with chicken and doesn't have tomatoes or mushrooms. I based my copycat recipe off of the Corner Bakery Pesto Cavatappi.
Writing this blog post makes me want to hop in the kitchen and make it for lunch right now.
The creamy pesto cavatappi is quick and easy enough to make for a quick weeknight dinner, especially if using jarred pesto (which is what I typically do because busy mom over here).
Ingredients
- Chicken breast - Boneless, skinless(can use chicken thighs if preferred)
- Dried cavatappi pasta
- Pesto - I typically use store-bought
- Heavy cream
- Vegetable broth or chicken broth
- Garlic powder
- Olive oil
- Salt and pepper
- Parmesan cheese (optional)
- Basil leaves (optional)
How to make pesto cavatappi
First, start a large pot of water boiling on the stove.
Next, slice up your chicken into bite sized pieces and season with salt and pepper.
Add a drizzle of olive oil in a large skillet and cook your chicken until cooked through, about 2-3 minutes per side (may need longer depending on size and thickness of chicken).
Remove chicken from the skillet and set aside.
Once water is boiling, add some salt to the pot and add your dried cavatappi pasta.
When pasta is almost done, make your creamy pesto sauce.
To the skillet, add the heavy cream, pesto, garlic powder, and vegetable or chicken broth.
Stir together. Cook over medium-low heat for 2-3 minutes.
Add the cooked chicken and drained pasta to the skillet and cook for another 1-2 minutes, stirring frequently, until chicken is heated through.
Top with freshly grated parmesan cheese and basil leaves and enjoy!
What is cavatappi?
Cavatappi is a pasta shape that looks like a corkscrew! It is hollow in the middle. The edges are a bit ridged, which makes it perfect for holding onto sauces!
It can easily be found in most grocery stores right along all the other dried pastas. If for some reason you can't find it, you can substitute out with rotini or farfalle.
What is pesto?
Pesto is a green condiment that originated in the Genoa region of Italy.
Pesto is typically made with basil leaves, olive oil, pine nuts, garlic, and Parmesan cheese. However, some versions will substitute out different types of nuts, cheese, or will even include kale or spinach.
Substitutions and additions
Not a fan of chicken or want to make it vegetarian? Cook up some mushrooms instead!
Swap out the chicken for shrimp.
Delicious additions would be diced tomatoes, sundried tomatoes, or some spinach.
Don't have cavatappi? Use farfalle (bowtie pasta), rotini, or rigatoni. For a low-carb version, you could also serve over zucchini noodles.
Recipe tips
- This recipe is easy to customize. Want more pesto flavor? Add more. Want a little bit of spice? Add some red pepper flakes.
- Don't overcook the pasta! You want the pasta to be al dente when you add it to the skillet, as it will cook for another minute in the sauce.
- Leftovers can be cooked and stored in an airtight container in the refrigerator for 3-4 days.
More pasta recipes
- Pasta carbonara with cream
- Creamy harissa pasta
- Creamy Calabrian pasta
- Burst cherry tomato pasta
- Pasta with roasted butternut squash
Pesto Cavatappi
Ingredients
- 8 ounces chicken breast boneless skinless
- 6 ounces cavatappi pasta dried
- ⅓ cup heavy cream
- ¼ cup vegetable broth or chicken broth
- 2 Tablespoons pesto
- ½ teaspoon garlic powder
- olive oil
- salt
- pepper
- Parmesan cheese optional
- basil leaves optional
Instructions
- Add water to a large pot and start to boil.
- Slice chicken into bite-sized pieces. Season with salt and pepper. Heat a drizzle of oil in a skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes on each side until cooked through. Remove chicken from the skillet and turn off heat.
- Once water is boiling, add salt to the water and add the dried pasta. Boil until al dente.
- A few minutes before the pasta is done, add the heavy cream, broth, pesto, and garlic powder to the skillet. Heat over medium-low heat for 2-3 minutes, stirring occasionally.
- Add the chicken and cooked pasta to the skillet and cook for another 1-2 minutes, stirring to coat the chicken and pasta in the sauce.
- Plate and top with freshly grated Parmesan cheese and basil leaves. Season with salt and pepper to taste.
Notes
- This recipe is easy to customize. Want more pesto flavor? Add more. Want a little bit of spice? Add some red pepper flakes.
- Don't overcook the pasta! You want the pasta to be al dente when you add it to the skillet, as it will cook for another minute in the sauce.
- Leftovers can be cooked and stored in an airtight container in the refrigerator for 3-4 days.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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