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. I like to use pasta with groves it in with pesto, so that it really sticks to it and you get plenty of pesto in each bite.
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.
This Noodles & Company Pesto Cavatappi recipe is super easy to make. In the time it takes to boil the pasta, you can have dinner on the table.
How to Make Pesto Cavatappi
- Start by cooking the pasta according to the package directions.
- While the pasta is cooking you will make the sauce. Add olive oil to a large skillet and once it is hot add the mushrooms and tomatoes.
- Let the veggies cook for about 5 minutes until the mushrooms are starting to brown and the tomatoes are soft.
- Stir in the chicken broth and heavy cream and heat to a simmer. Cook for 2-3 minutes, until the sauce starts to thicken.
- Remove from the heat and stir in the pesto.
- Toss with the cooked pasta and it is ready to serve.
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 these cavatappi noodles are so nice. There is very little work involved. Chopping mushrooms and a tomatoes 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.
More Copycat Recipes
- Margarita Grilled Chicken
- Fiesta Lime Chicken
- Canes Sauce
- Panera Mac and Cheese
- Mexican Pizzas
- Olive Garden Minestrone Soup
- Pasta Milano
- 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.
- Remove from the heat and stir in pesto until well blended.
- Toss with drained pasta and top with Parmesan cheese to serve.
Amount Per Serving Calories 420Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 18gCholesterol 26mgSodium 406mgCarbohydrates 30gFiber 3gSugar 3gProtein 13g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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