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A quick and tasty weeknight meal using leftover grilled chicken breasts.

Pesto cavatappi with chicken, artichokes, and mushrooms
Recipe type: Entreé
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound cavatappi
  • 4 broiled or roasted chicken breasts
  • Salt
  • 2 tablespoons olive oil
  • 5-6 sundried tomatoes in oil, chopped, about ½ cup
  • 1 cup chicken broth
  • 8-16 ounces of mushrooms scrubbed
  • 1 can artichoke hearts
  • Black pepper
  • ¼ cup cream
  • ¼ cup (or more) pesto
  1. Bring a large pot of salted water to a boil. Add the dried pasta and cook until al dente.
  2. Add the chopped sundried tomatoes to the pan and sauté 2-3 minutes, stirring occasionally.
  3. While the sundried tomatoes cook, cut the chicken into cubes.
  4. Add the broth and boil vigorously until the liquid is reduced by half.
  5. Add the mushrooms, artichokes, and chicken to the pan. Coat everything with the pan juices. Continue to cook for about 2 minutes.
  6. Turn off the heat and add some black pepper, and the pesto. Stir to combine.
  7. Add the cream to the sauté pan and stir well to combine.
  8. Drain the pasta and return it to the pot.
  9. Add the contents of the pan to the pot with the pasta and mix well.
  10. Serve immediately.