Pesto Chicken Cavatappi Recipe (with Video)

Preparing the Cavatappi and Chicken
1. Bring 4 quarts of water to a boil and cook cavatappi until al dente. Reserve 1/4 cup of starchy pasta water.
2. Slice your chicken breast in half. And use plastic wrap to cover and pound them until they are one half inch thin.
3. Season the chicken breast on both sides with the Tuscan seasoning and a little bit of kosher salt.
4. Heat your skillet to medium-high heat. Add 1 tablespoon of butter and two tablespoons of extra virgin olive oil.
5. Once your skillet is hot, add your chicken. Flip the chicken after 4 minutes of cooking on each side. The chicken should come out golden brown and perfectly seared.
6. Remove your chicken from the skillet.
Preparing the Sauce and Finalizing the Dish
1. In the same skillet, add garlic, chicken broth and reserve starchy pasta water. Add 3 tablespoons of creamy basil pesto.
2. Whisk all together until blended. Let this reduce for about 3 to 4 minutes.
3. Once the sauce has reduced some, add your Cavatappi and extra seasoning to the skillet and mix and cook in the sauce for about 1 to 2 minutes.
4. Once all the Cavatappi is coated, add caprese salad mixture to the skillet and mix well.
5. Remove everything from the heat. And add chicken to the top.
6. Serve hot and enjoy!