Ingredients
Scale
- 8 oz cavatappi pasta
- 1 lb chicken breast, diced
- 1 cup fresh basil pesto
- 1 cup mozzarella cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the basil pesto and mix well to coat the chicken. Let it simmer for an additional 2-3 minutes.
- Add the cooked cavatappi to the skillet and toss everything together until well combined.
- Remove from heat and sprinkle the shredded mozzarella and halved cherry tomatoes over the top. Cover the skillet for a couple of minutes to allow the cheese to melt.
- Serve warm, optionally topped with grated Parmesan cheese. Enjoy!
- Prep Time: 10
- Cook Time: 20