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Creamy Pesto Chicken Fusilli Recipe

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4.5 from 76 reviews

A vibrant and flavorful Fusilli pasta dish tossed with homemade basil pesto and tender, sautéed chicken pieces. This recipe combines the freshness of basil, the richness of cashew nuts, and the sharpness of cheddar cheese, creating a delightful Italian-inspired meal perfect for any occasion.

Ingredients

For Basil Pesto:

  • 2 cups fresh Italian basil leaves, tightly packed
  • 15 to 18 raw whole cashews, toasted (or ¼ cup pine nuts)
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste

For Pasta:

  • 2 cups dry fusilli pasta
  • 300 g boneless, skinless chicken thigh or breast
  • 4 tbsp olive oil, divided
  • 6 to 8 garlic cloves, minced
  • ½ cup grated cheddar cheese
  • ½ cup basil pesto (prepared)

Instructions

  1. Prepare the Basil Pesto: Chop garlic cloves finely using a food processor or blender. Add basil leaves and process until finely chopped. Add toasted cashews and continue processing until broken into tiny pieces. Slowly pour in olive oil through the feeding tube while the processor runs, occasionally stirring with a spatula until well incorporated. Season with salt and pepper, process for an additional 5 seconds, then transfer pesto to an airtight container. Store in refrigerator up to 7 days or freeze for up to a month.
  2. Cook the Fusilli Pasta: Boil salted water and cook fusilli as per package instructions until al dente. Reserve 1 cup of pasta water before draining.
  3. Prepare the Chicken: Cut chicken into bite-sized pieces. Heat a large skillet, add half the olive oil and warm it. Add minced garlic and sauté for 1 minute until fragrant. Add chicken, season with salt and pepper, and cook over medium heat for 8-10 minutes until browned and cooked through. Remove chicken from skillet and set aside.
  4. Combine Pesto and Pasta: In the same skillet, add remaining olive oil and warm it. Stir in ½ cup basil pesto until heated through. Add cooked fusilli pasta and mix well with the pesto. Add reserved pasta water gradually to loosen the sauce without making it watery; the pasta will absorb the liquid.
  5. Add Chicken and Cheese: Return cooked chicken to the skillet and mix thoroughly with pasta and pesto. Adjust seasoning with salt if necessary. Sprinkle grated cheddar cheese evenly over the pasta, cover the skillet for a couple of minutes to allow the cheese to melt. Stir gently to integrate the melted cheese evenly.
  6. Serve: Serve the fusilli with pesto and chicken hot with extra basil pesto and chili flakes on the side for an optional spicy kick. Enjoy your flavorful and comforting meal!

Notes

  • You can substitute cashews with pine nuts or walnuts for a different flavor.
  • Use chicken thighs for juicier meat; chicken breast will cook faster but can dry out if overcooked.
  • Reserve pasta water to adjust the consistency of the sauce without diluting flavor.
  • Cheddar cheese adds a creamy and sharp flavor but Parmesan can also be used as an alternative.
  • Store leftover pesto in an airtight container with a thin layer of olive oil on top to preserve freshness.

Find it online: https://mealoria.com/creamy-pesto-chicken-fusilli-recipe/