Pesto Cavatappi
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.
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
Calories: 660kcalCarbohydrates: 67gProtein: 37gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 119mgSodium: 579mgPotassium: 658mgFiber: 3gSugar: 4gVitamin A: 920IUVitamin C: 2mgCalcium: 75mgIron: 2mg
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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