Pesto Cavatappi

4.97 from 33 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Pasta

Cuisine: American

Keyword: copycat pesto cavatappi, pasta, pesto, pesto cavatappi, pesto pasta

Servings:

Calories: 660kcal

Author: Aimee

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