Creamy Pesto Chicken Fusilli Recipe

Jump to Recipe Print Recipe

Warm & Familiar Creamy Pesto Chicken Fusilli Recipe

There’s something deeply comforting about a bowl of pasta coated in a luscious, herb-packed pesto, studded with tender chicken pieces, and finished with a melty blanket of cheddar. I love when dinner feels cozy and elegant at the same time, like this Creamy Pesto Chicken Fusilli Recipe does so effortlessly.

As you cook the fusilli and prepare the pesto, you’ll notice how the aroma of fresh basil and toasted nuts fills your kitchen, inviting you to slow down and savor the process. By the time your skillet bubbles with fragrant garlic and golden chicken, you’ll be excited to dig in.

If you want a dish that’s simple but packed with layers of flavor and texture, this creamy pesto chicken fusilli is exactly what you need on your weeknight table—or any day you crave something wholesome with a bit of flair.

Ingredient Breakdown

• Fresh Italian basil leaves: The heart of your pesto—freshness and vibrant herbal notes.
• Raw whole cashews or pine nuts: Toasted nuts bring richness and a creamy texture; pine nuts add classic piney warmth.
• Garlic: Adds aromatic bite and depth—don’t skimp here.
• Extra virgin olive oil: Smooths out the pesto, balancing flavors with silky richness.
• Salt and pepper: Essential for seasoning; fine-tuning brings all flavors to life.
• Fusilli pasta: Their spiral shape grips the pesto sauce beautifully—perfect for texture.
• Chicken thighs or breast: Thighs are juicier and more forgiving; breast is lean and cooks quickly.
• Olive oil: For sautéing garlic and chicken, adding golden, fragrant warmth.
• Cheddar cheese: Melts into a velvety topping; sharpness pairs perfectly with pesto’s herbaceousness.
• Basil pesto: The star sauce that coats and flavors every forkful.

Before You Start

Get your mise en place ready: chop the garlic, toast the nuts, and measure out your olive oil and pesto. Cooking the pasta to al dente and cutting chicken into bite-sized pieces upfront keeps things smooth and stress-free as you cook. Having your tools and ingredients organized paces your cooking in a calm and enjoyable way.

How to Make Creamy Pesto Chicken Fusilli Recipe

1. Prepare your basil pesto: Start by pulsing garlic in the food processor to release its pungent aroma. Adding the basil leaves next, process until finely chopped but not pureed—you want little flecks for texture. Toss in toasted cashews or pine nuts and break them into tiny bits, adding a buttery crunch. Gradually stream in olive oil to emulsify the mixture, giving a luxurious, velvety consistency. Season to taste with salt and pepper—this seasoning is key as it seasons your pasta sauce too.

2. Cook your fusilli pasta: Bring a large pot of salted water to a rolling boil. The salt seasons the pasta from within so don’t be shy here. Cook the fusilli until just al dente—this bite keeps the pasta from becoming mushy once combined with sauce. Reserve at least a cup of the starchy pasta water before draining; this water will help loosen and bind the pesto sauce later.

3. Prepare the chicken: While the pasta cooks, cut chicken into small, uniform bite-sized pieces. I prefer thighs for that juicy tenderness, but chicken breast works well if you keep an eye on the cooking time to avoid dryness.

4. Sauté garlic and chicken: Heat half the olive oil in a large skillet over medium heat. Add minced garlic and let it sizzle gently—don’t let it burn; you want that fragrant, lightly golden aroma. Toss in the chicken cubes and cook evenly until golden brown on all sides and cooked through. This usually takes 8–10 minutes for thighs. Season nicely with salt and fresh black pepper.

5. Set the chicken aside and start your sauce: Remove the cooked chicken onto a plate. Add the remaining olive oil to the skillet and warm it before stirring in half a cup of your freshly made basil pesto. Heating the pesto helps release its fragrant herby flavors, while the olive oil ensures a smooth sauce texture.

6. Combine pasta and pesto: Add your cooked fusilli to the skillet with the pesto, gently folding the spiraled pasta so it’s evenly coated. Add pasta water a splash at a time to ease mixing and help the sauce cling beautifully. Your fusilli will emerge with a glossy, slightly crisp-edged coating—not soggy or watery.

7. Reintroduce the chicken: Add the browned chicken back to the skillet and toss gently to combine all the flavors. Taste and adjust salt if needed—you might find the pesto has enough seasoning already.

8. Finish with cheese: Sprinkle grated cheddar in an even layer over the pasta and cover the skillet for 2–3 minutes. This melting step creates a creamy, gooey finishing touch that ties everything together in a silky, indulgent embrace. A quick final stir blends the melted cheese into every forkful.

9. Serve and enjoy: Dish out your creamy pesto chicken fusilli with extra pesto on the side, and if you like a little heat, some chili flakes. The combination of herbaceous pesto, tender chicken, slightly al dente pasta, and melted cheddar makes every mouthful a celebration.

Flavor Variations for Creamy Pesto Chicken Fusilli Recipe

• Swap nuts: Use walnuts or almonds toasted for a different flavor profile.
• Add veggies: Sautéed cherry tomatoes or roasted zucchini add bright color and sweetness.
• Spicy kick: Stir in a pinch of red pepper flakes or finely chopped jalapeño with the garlic.
• Cheese twist: Swap cheddar for Parmesan or mozzarella for a milder or creamier melt.
• Herb upgrades: Mix in fresh spinach or arugula for extra green goodness in the pesto.
• Protein swap: Use shrimp or turkey if you want a different protein option.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftover creamy pesto chicken fusilli in an airtight container up to 3 days. The flavors deepen overnight.
• Freeze: Freeze in portions for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm on low heat with a splash of water or extra olive oil to revive sauciness and prevent drying.
• Re-melt cheese: Add a little extra grated cheese on reheating for a fresh melt.
• Texture note: Pasta may soften after refrigeration but remains delicious; fresh pesto or herbs added before serving will brighten it.

Creamy Pesto Chicken Fusilli Recipe FAQs

• Can I use store-bought pesto? Absolutely! Just reduce added salt since store brands vary. Fresh homemade pesto has a brighter, fresher flavor though.
• What’s the best pasta substitute? Fusilli works best but rotini or penne also cling well to pesto.
• How do I keep chicken juicy? Cook chicken over medium heat, don’t overcook, and cut pieces evenly. Thighs are more forgiving if you’re new to sautéing.
• Can I make this vegan? Yes! Skip the cheese or use vegan cheese, and swap chicken for roasted tofu or mushrooms.
• Is this dish good for meal prep? Definitely. Flavors actually improve after a day, and it reheats smoothly with a quick splash of olive oil.

Print