chicken pesto fusilli
This creamy pesto chicken pasta is the kind of meal that’s perfect when you want comfort food without settling for something boring. Creamy pesto sauce coats every piece of fusilli while juicy chicken, mushrooms, sun dried tomatoes, peppery arugula, tangy goat cheese, and toasted walnuts make every bite a little different. Every ingredient has a purpose bringing its own flavor and texture to create a pasta that’s rich and balanced.
What is pesto?
Pesto has been a staple of Italian cooking for centuries, originating in Genoa along Italy’s northwest coast. Traditionally it’s made by crushing fresh basil, garlic, pine buts, Parmesan, and olive oil together with a mortar and pestle (the word pesto comes from the Italian verb pestare meaning “to crush”). While there are many modern variations today, classic basil pesto is still the most common and is known for bringing a fresh herby flavor to everything from pasta to sandwiches.
What is the point of different pasta shapes?
Most people think pasta shapes are just for looks but they’re actually designed to change how you experience the dish. The ridges, curves, tubes, and twists all hold sauce differently, affect the texture in every bite, and even influence how ingredients like herbs, cheese, or meat cling to the pasta. Thin, smooth noodles are better for lighter sauces that coat the entire surface, while ridged, twisted, or hollow shapes are designed to trap thicker sauces, melted cheese, herbs, vegetables, and pieces of meat. That’s why many traditional pasta dishes are paired with specific shapes.
Half and half vs. heavy cream vs. milk in sauces
Choosing between milk, half and half, and heavy cream changes much more than just how rich the pasta sauce tastes. Milk creates the lightest sauce but is more likely to separate if over heated. Half and half offers a balance of creaminess and stability without feeling overly heavy, making it a great choice for everyday pasta dishes. Heavy cream has the highest fat content creating the richest, thickest sauce while also being the most resistant to curdling. The right choice depends on the final dish; lighter sauces benefit from milk, creamy weeknight pastas work well with half and half, and richer, more indulgent recipes are best suited for heavy cream.
The purpose of acid in rich pasta dishes
Rich pasta dishes rely on fat from ingredients like butter, cream, cheese, or olive oil. While those ingredients create a silky texture, too much richness can make the flavors feel heavy or one dimensional. That’s where acid comes in. Ingredients like lemon juice, vinegar, or even tomatoes add brightness by balancing the fat instead of covering it up. A small amount of acid lifts the entire dish creating better contrast and keeping each bite from feeling overly rich.
What happens when pasta water is added to sauce?
Pasta water does much more than thin out a sauce. As pasta cooks it releases starch into the water and that starch helps bind the sauce to the pasta instead of letting it slide off. When added gradually pasta water also helps emulsify sauces by bringing the fat, liquid, and cheese together into a smoother consistency. The result is a sauce that clings to every piece of pasta rather than pooling at the bottom of the bowl.
How to make chicken pesto fusilli?
Season chicken breasts to taste with Slap Ya Mama seasoning, garlic powder, onion powder, paprika, the minced garlic, and thyme. Heat a cast iron skillet over low heat. Once hot, toast walnuts for a few minutes until they glisten and oils start to release. Remove them from the skillet and set aside. Meanwhile, bring a large pot of salted water to boil. Increase the heat to medium and add the seasoned chicken breasts to the skillet. Cook until the internal temperature reaches 165f, then remove from skillet and set aside. Remove any burnt bits from the skillet. Add about 1 tbsp of olive oil on the skillet and the sliced mushrooms. Cook until golden, then stir in 3/4 cup sun dried tomatoes. Stir in the half and half and bring to simmer. Lower the heat to medium low. Meanwhile add the pasta to the boiling water and cook until al dente according to the package instructions (usually 8-11 minutes). Once the pasta is cooked, stir 1/3 cup of the pasta water into the cream sauce, then drain the pasta and set aside in a large bowl. Bring the sauce to simmer. Reduce the heat to low and stir in the pesto and cook for about 5 minutes, or until slightly thickened. Slice the chicken breasts and stir them in the sauce. Remove from heat and pour the sauce over the pasta in the large bowl. Add 1 cup of arugula and toss until evenly coated, then finish with a squeeze of lemon juice. Divide among serving bowls and top with the goat cheese, toasted walnuts, the remaining arugula, and the remaining sun dried tomatoes. Serve immediately.
Tips
Salt the pasta water well.
Brown the mushrooms instead of stirring constantly.
Slice the chicken after resting. Resting it for 5-10 minutes helps keep the juices inside instead of the cutting board.
