Creamy Pesto Cavatappi with Chicken Recipe

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a budget-friendly option that saves prep time.

basil pesto

🥗Healthier: homemade pesto

💰Cheaper: store-bought pesto

Homemade pesto can be healthier and fresher.

Prepare the pesto by adding 1/3 cup of pine nuts, 2 cups of packed fresh basil leaves, 3 cloves of minced garlic, 1/2 cup of freshly grated Parmesan cheese, 1/8 teaspoon of pepper, and 1/2 teaspoon of salt into a blender.

Add 1/2 cup of extra-virgin olive oil to the blender and blend until smooth.

In a skillet, heat 1 tablespoon of olive oil over medium heat.

Add 20 ounces of cut-up chicken breast seasoned with salt and pepper to the skillet.

Cook the chicken until browned and no longer pink.

Add 1 cup of mushrooms and 1 cup of chopped tomato to the skillet.

Cook and stir for about 3-4 minutes until the tomato has softened and the mushrooms are done.

Turn the heat down and add the pesto and 3/4 cup of heavy whipping cream to the skillet.

Stir everything together and bring it back up to a simmer, being careful not to cook the pesto too long.

Add 8 ounces of cooked and drained cavatappi pasta to the skillet and toss to coat, ensuring everything is heated through.

Serve with additional Parmesan cheese and a sprig of basil for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens