Pesto Cavatappi
5 from 1 vote

Pesto Cavatappi


  • 16 ounces cavatappi
  • 1 1/2 pounds chicken breast cubed
  • salt
  • pepper
  • garlic powder
  • 5 cloves garlic
  • 8 ounces crimini mushrooms washed, stems removed, and sliced thinly
  • 1/2 cup pesto can substitute store-bought
  • 12-16 grape tomatoes Halved
  • 3/4 cup heavy cream
  • 1 cup good quality parmesan + extra for topping
  • olive oil


  1. Cook the cavatappi according to package directions. Drain and set aside.

  2. While the pasta is cooking, heat up 1 tablespoon of olive oil in a cast iron skillet on medium heat. Add the chicken and season with a sprinkle of salt, pepper, and garlic powder. Cook until done and set aside.

  3. In a large pot, heat up another tablespoon of olive oil on medium heat. Add the garlic and mushrooms and cook until the mushrooms are nice and soft, about 4 minutes.

  4. Add the pesto and tomatoes and stir around for another 2 minutes.

  5. Add the heavy cream and parmesan and stir well to combine.

  6. Fold in the chicken and pasta.

  7. Serve with additional parmesan on top as desired.