Pesto Cavatappi – Copycat Noodles & Company pesto cavatappi that is ready in just minutes and great for a quick dinner or easy lunch!
Have you ever had the pesto cavatappi from Noodles & Company? It is my go to order when I go there. I am such a sucker for pesto, so I almost always order it when I see it on a menu.
This Chicken Pesto Pasta is another favorite to make at home. Seriously anything with pesto just draws me in! Plus I could eat pasta every day of the week. If only it were good for you!
What is Cavatappi?
It is just a shape of pasta. It is kind of like a corkscrew shape that is hallow in the middle. You really can use any short cut pasta for this recipe; penne, rotini, shells, or even macaroni.
You really just want a pasta that will hold the sauce, and the corkscrew does a good job of holding the sauce and giving you tons of creamy pesto flavor in every bite.
At the last minute you stir in the pesto sauce. It isn’t something you want to really cook, just warm through. You can use your favorite store bought or mix up the flavor with this homemade Spinach Pesto. Once everything is mixed together, top with Parmesan cheese to serve. It is the perfect lunch, easy dinner, and even the leftovers are delicious!
Getting dinner on the table on busy weeknights can be tough, which is why this pesto cavatappi recipe is so nice. There is very little work involved. Chopping mushrooms and a tomato is about it. And you could buy pre-sliced mushrooms to save even more time. So if you have 15 minutes and need to make dinner, this recipe will save you.
Pasta just might be my favorite dinner. It is easy to get on the table fast and is always comforting. Tuscan Chicken Pasta is another one you can make in minutes on a busy night.
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- 1 pound cavatappi pasta (or any short cut pasta)
- 1 tsp olive oil
- 8 oz mushrooms, thinly sliced
- 1 cup diced tomato
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 cup pesto
- 1/2 cup shredded Parmesan cheese
- Bring a large pot of water to boil and cook pasta according to package directions.
- In a skillet heat olive oil over medium high heat. Add tomatoes and mushrooms, cook for 5 minutes until the mushrooms are starting to brown.
- Add chicken broth and heavy cream. Bring to simmer and cook for 2-3 minutes until it starts to thicken.
- Stir in pesto until well blended.
- Toss with drained pasta and top with Parmesan cheese to serve.
Amount Per ServingCalories 420 Total Fat 28g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 18g Cholesterol 26mg Sodium 406mg Carbohydrates 30g Net Carbohydrates 0g Fiber 3g Sugar 3g Sugar Alcohols 0g Protein 13g