Chicken Pesto Pasta Recipe – Cashew Basil & Cheddar Fusion

Last Updated on 2 months by Neha Deshmukh

Chicken Pesto Pasta Recipe – Cashew Basil & Cheddar Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight dinner that’s both comforting and flavorful. This Chicken Pesto Pasta is exactly that! It’s a little different from your standard pesto pasta, thanks to a homemade cashew-basil pesto that’s seriously addictive, and a generous sprinkle of cheddar cheese. Trust me, it’s a game changer. I first made this when I was craving something a little extra special, but didn’t want to spend hours in the kitchen. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just another pasta dish. It’s a vibrant, fresh, and satisfying meal that comes together in under 30 minutes. The homemade pesto elevates the whole thing, and the cheddar cheese adds a lovely, unexpected twist. Plus, it’s easily adaptable to your preferences – more on that later! It’s perfect for a quick weeknight dinner, a casual weekend lunch, or even a potluck.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Fresh Italian basil leaves
• 15-18 raw whole cashews (toasted)
• 2 garlic cloves
• ½ cup extra virgin olive oil
• 2 cups dry fusilli pasta
• 300 grams boneless, skinless chicken thigh/breast
• 4 tbsp olive oil
• 6-8 minced garlic cloves
• ½ cup grated cheddar cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Basil & Cashew Pesto – A Unique Twist

Using cashews instead of pine nuts in the pesto adds a lovely creaminess and subtle sweetness. Don’t skip toasting the cashews – it really brings out their flavor! I usually toast mine in a dry pan for 5-7 minutes, until golden and fragrant.

Choosing the Right Pasta (Fusilli)

Fusilli, with its spiral shape, is perfect for pesto. All those little grooves grab onto the sauce, ensuring every bite is bursting with flavor. But honestly, any short pasta will work!

Chicken – Thigh vs. Breast

I prefer using chicken thighs because they stay nice and juicy, even with a quick cook. But chicken breast works just fine too – just be careful not to overcook it!

Olive Oil Quality

Good quality extra virgin olive oil is key, especially for the pesto. It really makes a difference in the overall flavor.

Cheddar Cheese – Regional Variations & Substitutions

I love using a sharp cheddar for this, but you can experiment with different varieties. Monterey Jack, Colby, or even a smoked cheddar would be delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Cook the fusilli pasta in salted boiling water until it’s al dente – about 8-10 minutes. Remember to reserve about 1 cup of that pasta water before draining! It’s liquid gold, trust me.
2. While the pasta is cooking, let’s prep the chicken. Cut the chicken into bite-sized pieces. Heat half the olive oil (2 tbsp) in a large skillet over medium-high heat. Add the minced garlic and sauté for about a minute, until fragrant.
3. Add the chicken pieces to the skillet and cook until browned – about 8-10 minutes for thighs, a little less for breast. Season with salt and pepper. Once cooked through, set the chicken aside.
4. Now for the pesto! In the same skillet, add the remaining olive oil (2 tbsp) and ½ cup of pesto. Warm it gently – you don’t want to cook it, just heat it through.
5. Add the cooked pasta to the skillet with the pesto. Toss to coat, adding a little of the reserved pasta water as needed to create a creamy sauce. This is where that pasta water really shines!
6. Mix in the cooked chicken. Give it a good stir to combine everything. Taste and adjust the salt if needed – remember, pesto is already seasoned.
7. Finally, sprinkle the grated cheddar cheese over the top. Cover the skillet for about 2 minutes, allowing the cheese to melt beautifully.

Expert Tips

• Don’t overcrowd the skillet when cooking the chicken. Cook it in batches if necessary to ensure it browns properly.
• Taste the pesto before adding it to the pasta and adjust the seasoning as needed.
• If the sauce is too thick, add a little more pasta water. If it’s too thin, cook it for a minute or two longer to allow it to reduce.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pesto Pasta Adaptation

Simply swap the chicken for chickpeas or white beans, and ensure your cheddar cheese is a vegan alternative.

Gluten-Free Pasta Option

Use your favorite gluten-free pasta! There are some great options available now that hold their shape and texture well.

Spice Level Adjustment – Adding Chili Flakes

My husband loves a little heat, so I often add a pinch of chili flakes to the pesto or sprinkle them on top before serving.

Festival Adaptation – Italian Feast Addition

Serve this as part of a larger Italian feast! Alongside a Caprese salad, some crusty bread, and a glass of wine, it’s perfect for a celebration.

Serving Suggestions

This Chicken Pesto Pasta is delicious on its own, but here are a few ideas for sides:

• A simple green salad with a light vinaigrette
• Garlic bread for soaking up all that delicious sauce
• Roasted vegetables like broccoli or asparagus

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The pesto might lose a little of its brightness after a few days, but it will still be tasty!

FAQs

Let’s answer some common questions:

What is the best way to toast cashews for pesto?

I prefer to toast them in a dry skillet over medium heat, stirring frequently, for 5-7 minutes until golden brown and fragrant. You can also toast them in the oven at 175°C (350°F) for 8-10 minutes.

Can I make the pesto ahead of time? How long will it last?

Yes! Pesto can be made a few days in advance and stored in an airtight container in the refrigerator. To prevent it from browning, drizzle a little olive oil over the top. It will last for about 5 days.

What if I don’t have fusilli pasta? What other shapes work well?

Penne, rotini, or farfalle (bow tie pasta) are all great substitutes. Any short pasta with ridges or grooves will work well.

Can I use pre-made pesto instead of making it from scratch?

Absolutely! If you’re short on time, store-bought pesto is a perfectly acceptable substitute. Just be sure to choose a good quality brand.

How can I adjust the pesto consistency?

If the pesto is too thick, add a little more olive oil or a tablespoon of water. If it’s too thin, add a few more cashews.

Is it possible to bake this Chicken Pesto Pasta instead of serving it stovetop?

Yes, you can! After mixing everything together, transfer the pasta to a baking dish, sprinkle with extra cheese, and bake at 180°C (350°F) for 15-20 minutes, or until bubbly and golden brown.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!