Pesto Cavatappi – A copycat of Noodles & Company pesto cavatappi. Ready in minutes and perfect for a quick dinner or an easy lunch.
If you love pesto, this dish will be a favorite. The pesto cavatappi from Noodles & Company is my usual pick when I eat there, and this homemade version recreates that bright, creamy flavor at home in just a few minutes.
If you prefer adding protein, try it with Chicken Pesto Pasta for a heartier meal. Pesto has a way of making almost any pasta irresistible, and this recipe is no exception.
What is Cavatappi?
Cavatappi is a short, corkscrew-shaped pasta with a hollow center. Its grooves and spirals do a great job of holding sauce, which makes it an excellent choice for pesto. You can use any short pasta you have on hand — penne, rotini, shells, or even macaroni will work — but textured shapes help cling to the pesto so every bite is flavorful.
What You’ll Need
- 1 pound cavatappi or other short pasta
- Olive oil
- Mushrooms, thinly sliced
- Diced tomato
- Chicken broth
- Heavy cream
- Pesto (store-bought or homemade)
- Parmesan cheese, shredded
This copycat pesto cavatappi is simple and quick. While the pasta cooks, you can prepare the sauce, so dinner comes together fast — ideal for busy weeknights or a last-minute lunch.
How to Make Pesto Cavatappi
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the mushrooms and diced tomatoes.
- Cook the vegetables for about 5 minutes, until the mushrooms begin to brown and the tomatoes soften.
- Pour in the chicken broth and heavy cream, bring to a simmer, and cook 2–3 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in the pesto until fully combined.
- Toss the sauce with the cooked pasta, then top with shredded Parmesan and serve.
You can use your favorite jarred pesto or make a quick homemade pesto (for example, spinach pesto for a twist). Finish with plenty of Parmesan for a rich, savory touch. This dish works well as a main course for dinner, a satisfying lunch, and the leftovers reheat nicely.
To save time, use pre-sliced mushrooms and canned or pre-diced tomatoes. From start to finish this recipe takes only about 25 minutes, so it’s a reliable option when you need a fast, delicious meal.
More Copycat Recipes
- Margarita Grilled Chicken
- Fiesta Lime Chicken
- Canes Sauce
- Panera Mac and Cheese
- Mexican Pizzas
- Olive Garden Minestrone Soup
- Pasta Milano (Copycat Macaroni Grill)
Pesto Cavatappi
Ingredients
- 1 pound cavatappi pasta (or any short pasta)
- 1 teaspoon olive oil
- 8 oz mushrooms, thinly sliced
- 1 cup diced tomato
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 cup pesto
- 1/2 cup shredded Parmesan cheese
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions. Drain and keep warm.
- In a skillet, heat olive oil over medium-high heat. Add the mushrooms and diced tomatoes; cook about 5 minutes until mushrooms brown and tomatoes soften.
- Add chicken broth and heavy cream. Bring to a simmer and cook 2–3 minutes until the sauce begins to thicken.
- Remove from heat and stir in the pesto until well combined.
- Toss the sauce with the drained pasta, sprinkle with Parmesan, and serve.
Nutrition
Nutrition information is an approximation.
Additional Info
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