Savory Grilled Chicken Pesto Cavatappi Delight
Indulge in a bowl of Grilled Chicken Pesto Cavatappi With Roasted Pine Nuts and Shaved Parmesan. This dish harmonizes the rich flavors of grilled chicken and creamy basil pesto with a satisfying crunch from roasted pine nuts, creating a comforting yet upscale meal. Perfect for any occasion!
Servings 4 servings
Calories 350kcal
Ingredients
- 8 oz cavatappi pasta
- 2 cups fresh basil leaves
- ½ cup pine nuts plus extra for garnish
- 1 cup grated Parmesan cheese
- 1 cup extra virgin olive oil
- 2 grilled chicken breasts sliced
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a food processor, combine the basil leaves, pine nuts, and a generous pinch of salt and pepper. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides if necessary.
- Mix the cooked pasta into the pesto, adding reserved pasta water a little at a time until desired creaminess is achieved.
- Fold in the grilled chicken slices until well combined. Taste and adjust seasoning, adding more salt or pepper as needed.
- Serve immediately, garnishing with additional pine nuts and shaved Parmesan on top.
Notes
For the best results, use fresh ingredients, especially basil. Store leftovers in an airtight container in the refrigerator and reheat gently to keep the pasta creamy.