Creamy Pesto Cavatappi with Chicken, Asparagus and Walnut Panko

This vibrant pasta dish brings together tender cavatappi, juicy chicken and fresh spring vegetables in a luscious creamy pesto sauce. The star is the crispy walnut panko topping that adds a delightful crunch to every bite.

Ready in just 20 minutes, it’s perfect for a quick weeknight dinner that feels special. The combination of blistered grape tomatoes and asparagus with the nutty pesto cream sauce is simply irresistible.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Place the cream cheese packet in a small bowl of warm water to soften. Halve grape tomatoes lengthwise. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Roughly chop walnuts.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. While pasta cooks, melt 1 tablespoon butter in a large pan over medium-high heat. Add walnuts and panko; cook, stirring, until golden brown, 3-5 minutes. (Tip: Keep an eye on the panko; it browns quickly!) Turn off heat; transfer to a small bowl. Season with salt and pepper and set aside. Wipe out pan.
4. In the same pan, heat a large drizzle of oil over medium-high heat. Add tomatoes and asparagus; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to blister and asparagus is slightly tender, 2-3 minutes.
5. Stir drained cavatappi, pesto, cream cheese and ¼ cup reserved pasta cooking water into the pan with veggies. Cook, stirring occasionally, until sauce thickens and everything is evenly coated, 1-2 minutes. (Tip: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir chicken into the pan along with the pasta.
6. Divide pasta between shallow bowls. Top with walnut panko and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or farfalle works well in this recipe.

How can I make this dish vegetarian?

Simply omit the chicken and add more vegetables like mushrooms or bell peppers.

Can I substitute walnuts with another nut?

Absolutely! Pecans or almonds would also provide a nice crunch.