Chicken Cavatappi With Chef Johns Almond Arugula Pesto With Optional Radishes

Treat your taste buds to a delightful Italian-inspired dish, combining the flavors of chicken, cavatappi pasta, and a refreshing arugula pesto with a delightful crunch from sliced almonds.

This creamy, herby sauce elevates the classic pasta and chicken combo, perfect for a satisfying weeknight dinner or special occasion meal.

Ready Time

2 hrs

Yields

6 servings

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces cavatappi pasta
1/2 cup Chef John’s Almond Arugula Pesto (see below for recipe)
2 tablespoons olive oil
Salt and freshly ground black pepper
Optional: 2 radishes, thinly sliced
For Chef John’s Almond Arugula Pesto:
1 1/2 cups fresh arugula leaves
1/2 cup sliced almonds
1/2 cup grated Parmesan cheese
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the cavatappi.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the Chef John’s Almond Arugula Pesto and stir to combine with the remaining oil in the skillet.

Cook for 1-2 minutes, stirring constantly. Add the cooked cavatappi pasta to the skillet, tossing to combine with the pesto sauce.

If the sauce seems too thick, add a bit of the reserved pasta water.

Add the cooked chicken back to the skillet, tossing to combine with the pasta and pesto sauce. Season with salt and freshly ground black pepper to taste.

If using radishes, sprinkle them on top of the pasta and serve immediately.

To make the Chef John’s Almond Arugula Pesto, combine the arugula leaves, sliced almonds, Parmesan cheese, garlic, lemon zest, lemon juice, salt, and black pepper in a food processor. Process until well combined and slightly smooth.

With the processor running, slowly pour in the olive oil through the top.

Process until the pesto reaches the desired consistency.

Notes

Make sure to reserve that pasta water, you’ll need it if the pesto sauce gets too thick! If using radishes, sprinkle them on top just before serving for the best crunch. To avoid overprocessing the pesto, stop the processor and scrape down the sides a few times.

For the best flavor, use high-quality ingredients, like fresh arugula and good-quality Parmesan cheese.

If you want a creamier pesto, add a bit more Parmesan or a pinch of salt! You can also customize the amount of garlic to your taste in the pesto. To make ahead, cook the chicken and pasta up to a day in advance, then assemble and reheat when ready.

Feel free to swap out the radishes for another crunchy topping, like chopped nuts or toasted seeds! If you’re short on time, use store-bought pesto, but be sure to stir-fry it with some garlic for added flavor!