Pistachio Crusted Chicken Cavatappi Recipe

Prepare chicken

If the breasts are very thick, butterfly each or pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Make pistachio crust

In a food processor pulse 1 cup unsalted shelled pistachios until coarsely chopped (not a paste). Transfer to a bowl and stir in 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 1 tsp lemon zest until evenly combined.

Egg wash and bread

Whisk 1 egg and 1 tbsp milk in a shallow bowl. Brush or rub 1.5 tbsp olive oil over chicken breasts. Dip each breast into the egg wash, letting excess drip off, then press both sides firmly into the pistachio-panko mixture to coat. Set on a plate and let rest 5 minutes to adhere.

Cook chicken

Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil (use additional if needed). When hot, add chicken, crust-side down first, and sear 3-4 minutes until golden. Carefully flip and sear the second side 2 minutes. Transfer skillet to a preheated 375°F (190°C) oven and roast 8-10 minutes more, or until internal temperature reaches 165°F (74°C). Remove from oven and transfer chicken to a cutting board to rest 5 minutes before slicing.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Sauté aromatics & spinach

While pasta cooks, melt 1 tbsp unsalted butter in a large skillet over medium heat. Add finely diced shallot and sauté 2-3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 4 cups packed fresh spinach in batches, stirring until wilted and any excess liquid evaporates, about 2-3 minutes.

Build pesto cream

Reduce heat to medium-low and stir in 1/2 cup basil pesto. Pour in 1 cup heavy cream and bring to a gentle simmer (do not boil). Whisk in 1/2 cup grated Parmesan until melted and smooth. If the sauce seems too thick, add reserved pasta water up to 1/2 cup, a few tablespoons at a time, to reach a silky consistency. Season with 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir in 1 tbsp lemon juice for brightness.

Combine pasta and sauce

Add drained cavatappi to the sauce and toss gently over low heat until pasta is evenly coated and warmed through, about 1-2 minutes. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Slice the rested pistachio-crusted chicken into 1/2-inch slices.

Divide the pesto cream cavatappi among 4 plates or serve family-style in the skillet or a large bowl.

Arrange slices of pistachio-crusted chicken over the pasta. Drizzle with 1 tsp extra virgin olive oil, sprinkle 2 tbsp chopped pistachios and the optional fresh basil leaves. Serve immediately.