Creamy Pesto Chicken Fusilli Recipe

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The Comfort of Creamy Pesto Chicken Fusilli Recipe

There’s something truly soul-satisfying about a bowl of creamy pasta, and this Creamy Pesto Chicken Fusilli Recipe hits that cozy spot every time. I love how the tender chicken mingles with the velvety pesto sauce, coating every swirl of fusilli with bright, herbal goodness. It’s the kind of dish that feels like a warm hug after a busy day, yet it’s elegant enough if you want to impress family or friends.

When you cook this recipe, you’ll notice how the garlic and toasted cashews add depth and a subtle crunch to the pesto, while the cheddar cheese lends that perfect hint of creaminess. Fusilli pasta, with its corkscrew shape, is just made for sauces like this—it traps every bit of flavor on its spirals. You really can taste the difference in every bite.

I remember first making this after my mom told me her secret to a fuss-free weeknight meal. It’s quick, adaptable, and best of all, so comforting. Let me walk you through my favorite way to bring this together with a few tips that guarantee success.

Ingredient Guide

• Fresh Italian basil leaves (2 cups): The star of your pesto, offering that aromatic, fresh, and slightly sweet herbaceous punch.
• Raw whole cashews (15-18, toasted): These add creaminess and a mild crunch; if you want, swap with pine nuts for a classic flavor.
• Garlic (2 cloves for pesto, 6-8 minced for sauté): Brings needed warmth and spice; fresh is best to avoid bitterness.
• Extra virgin olive oil (½ cup): A silky base that binds pesto ingredients together smoothly.
• Salt and pepper: To season the pesto perfectly and balance flavors.
• Fusilli pasta (2 cups dry): Its spiral shape clings to the sauce so every bite bursts with flavor.
• Chicken thighs or breast (300g): Thighs bring juiciness and tenderness, while breasts cook faster and leaner.
• Olive oil (4 tbsp): For sautéing garlic and chicken to golden perfection.
• Cheddar cheese (½ cup, grated): Melts beautifully into the dish, adding rich, sharp notes.
• Basil pesto (½ cup): Half homemade with this recipe to ensure freshness and vivid flavor.

Prep Before You Begin

It’s always worth spending those few minutes getting your ingredients prepped and within reach before you start cooking. Chop the garlic, measure the oil, and tear basil leaves if you’re blending by hand. Mise en place is your best friend here—it prevents scrambling and makes the process flow smoothly. For this dish, you won’t need oven heat, but a large skillet and a pot for boiling pasta are essentials.

How to Make Creamy Pesto Chicken Fusilli Recipe

1. Make the basil pesto: Start by chopping garlic finely in your food processor. Then add basil leaves and pulse until bright green and chopped. Next, add the toasted cashews and blend until broken down but not completely powdered. Slowly pour in olive oil, blending a bit at a time, until the pesto is silky and emulsified. Season with salt and pepper at the end—this bright herby pesto is the heart of your dish.
2. Cook the fusilli: Bring a large pot of salted water to a boil. Cook the fusilli until al dente, usually about 8-10 minutes depending on the brand. Don’t forget to reserve a cup of pasta water before draining—that starchy water helps loosen the sauce later and makes every bite glossy.
3. Prepare the chicken: While the pasta cooks, cut your chicken into bite-size cubes. I love using thighs here—they stay tender and juicy—but breasts work great if you watch the cooking time closely. Heat half the olive oil in a skillet and sauté minced garlic for about a minute until aromatic but not brown.
4. Cook the chicken: Add the chicken pieces to the skillet and cook over medium heat until browned and cooked through, about 8-10 minutes for thighs. Season with salt and black pepper as it cooks to build flavor. Once done, transfer chicken to a plate and set aside.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Creamy Pesto Chicken Fusilli Recipe turns out reliably amazing.

5. Combine pesto and pasta: In the same skillet, add the remaining olive oil and warm it gently. Stir in half a cup of your homemade basil pesto, letting the flavors meld and the pesto soften under low heat.
6. Add fusilli and pasta water: Toss the cooked fusilli into the skillet with the pesto. Gradually add some reserved pasta water, start with a couple of tablespoons, to loosen the sauce—this helps the pesto coat the spirals evenly without becoming watery. The starch in the water thickens the sauce perfectly.
7. Incorporate chicken: Return the cooked chicken pieces to the skillet and fold gently into the pasta and pesto sauce. Taste and adjust with salt if needed — remember, the pesto is already seasoned, so go easy.
8. Melt cheese and finish: Sprinkle grated cheddar evenly over the top and cover the skillet just long enough for the cheese to melt into the pasta, creating luscious creaminess. Give everything a final stir to blend the cheesy, herby goodness all together.
9. Serve immediately: Dish up your creamy pesto chicken fusilli with extra pesto or chili flakes on the side if you’re in the mood for a punch. Its creamy texture balanced with fresh pesto flavors is simply irresistible!

Creative Variations for Creamy Pesto Chicken Fusilli Recipe

• Swap cashews for toasted walnuts or almonds to add a nutty twist in your pesto.
• Add sun-dried tomatoes for a sweet, tangy punch paired beautifully with basil.
• Use spinach along with basil in the pesto to stretch it and add earthiness.
• Try swapping cheddar cheese for parmesan or pecorino for a sharper finish.
• For a creamy vegan option, blend silken tofu or cashew cream into the pesto and skip the cheese.
• Throw in some sautéed mushrooms or roasted veggies for extra comfort and color.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• For freezing, pack cooked pesto and chicken separately from pasta for up to one month.
• Reheat gently in a skillet with a splash of water or extra pesto to refresh the sauce.
• Microwave reheating is fine but stir halfway through to maintain texture.
• Always add cheese fresh after reheating for best creamy results.

Creamy Pesto Chicken Fusilli Recipe FAQs

• Can I use store-bought pesto instead of homemade? Absolutely! Just pick a quality brand with simple ingredients for the best flavor. You can always mix in a bit of fresh basil or extra garlic at the end to brighten it up.
• What pasta works best for this recipe? Fusilli is ideal because its spirals catch the sauce, but other shaped pasta like penne, cavatappi, or rotini work perfectly well.
• How do I keep chicken juicy? Cut chicken into uniform pieces and cook over medium heat without rushing. Thighs are forgiving, but if you use breasts, watch the time carefully to avoid drying out.
• Is this dish freezer-friendly? Yes! Store pesto and chicken separately from the pasta for freezing to preserve texture. Pasta tends to get mushy when frozen reheated.
• Can I make this dairy-free? Definitely. Skip the cheese or use a plant-based alternative, and swap cashews for walnuts or almonds if desired. The pesto’s rich flavors still shine through beautifully.

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