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Creamy Pesto Chicken Fusilli Recipe

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5 from 120 reviews

A delicious and vibrant Fusilli with Pesto and Chicken recipe featuring homemade basil pesto, tender sautéed chicken, and perfectly cooked fusilli pasta tossed together with melted cheddar cheese. This dish combines fresh Italian flavors with a satisfying protein punch, making it an ideal meal for lunch or dinner.

Ingredients

For Basil Pesto:

  • Fresh Italian basil leaves – 2 cups, tightly packed
  • Raw whole cashew – 15 to 18, toasted (or ¼ cup pine nuts)
  • Garlic – 2 cloves
  • Extra virgin olive oil – ½ cup
  • Salt and pepper to taste

For Pasta:

  • Fusilli pasta – 2 cups, dry
  • Chicken thigh or breast – 300 gms, boneless and skinless
  • Olive oil – 4 tbsp
  • Garlic – 6 to 8 cloves, minced
  • Cheddar cheese – ½ cup, grated
  • Basil pesto – ½ cup

Instructions

  1. Make the Basil Pesto: In a food processor, chop the garlic cloves first. Add the basil leaves and process until finely chopped. Then add the toasted cashews or pine nuts and process until broken into tiny pieces. Begin pouring the olive oil slowly through the feeding tube while the processor is running, stirring occasionally with a spatula. If using a blender, add oil in 2-3 parts, blending after each addition. Continue processing until the oil is fully incorporated to form a smooth pesto. Season with salt and pepper, blend for 5 more seconds, then transfer to an airtight container. Refrigerate for up to 7 days or freeze for a month.
  2. Cook the Fusilli Pasta: Boil salted water in a large pot and cook the fusilli pasta according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
  3. Prepare the Chicken: Cut the chicken into bite-sized pieces. Heat half the olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chicken pieces, season with salt and pepper, and cook for 8-10 minutes until thoroughly cooked and browned on all sides. Remove the chicken from the skillet and set aside.
  4. Combine Pesto and Pasta: In the same skillet, add the remaining olive oil and warm it over medium heat. Add ½ cup of the homemade basil pesto and stir to mix it with the oil. When the pesto is warmed through, add the drained fusilli pasta. Mix well using a spatula, adding small amounts of reserved pasta water as needed to loosen the sauce and evenly coat the pasta without making it watery.
  5. Mix in Chicken and Cheese: Add the cooked chicken back into the skillet with the pesto pasta. Stir well to combine and adjust seasoning with salt if needed, keeping in mind the pesto already contains salt. Sprinkle grated cheddar cheese over the mixture, cover the skillet, and let it sit for a couple of minutes to allow the cheese to melt. Stir once more to evenly distribute the melted cheese.
  6. Serve: Serve the fusilli with pesto and chicken immediately, accompanied by extra pesto and chili flakes on the side for an optional spicy kick.

Notes

  • Use chicken thighs for juicier, more flavorful meat; chicken breast cooks faster but can dry out if overcooked.
  • Reserve pasta water to help adjust the consistency of the pesto sauce and improve coating.
  • Store homemade pesto in an airtight jar; it keeps up to 7 days refrigerated or a month frozen.
  • Adjust olive oil quantity in pesto to achieve desired thickness.
  • Cheddar cheese adds a sharp flavor, but you can substitute with Parmesan or Pecorino Romano if preferred.
  • Serve with chili flakes for extra heat if desired.

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