---
title: Chicken Thigh and Pesto Pasta Dinner
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-pesto-pasta-dinner-59ea11267901f95f787ce5d2
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Soy
tags:
  - Spicy
rating: 4.0
rating_count: 598
source_chef: Sara Heilman
review_highlights: []
image: "https://images.recipes.furrysalamander.com/chicken-thigh-and-pesto-pasta-dinner.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Dice @roma tomato{1}. Zest @lemon{1}, then cut into quarters. Pat @chicken thighs{4%pieces} dry with a paper towel. Season with salt, pepper, and @tuscan heat spice{1%packet}. Once water is boiling, add @cavatappi pasta{8%oz} to pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve ¼ cup cooking water, then drain.

Meanwhile, heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add chicken and cook until no longer pink in center ~{5%minutes} per side. Remove from pan and set aside to rest. Cut chicken into 1-inch pieces once cool enough to handle.

Heat another drizzle of olive oil in same pan over medium heat. Add diced tomato. Cook, tossing, until slightly softened ~{2%minutes}. Season with salt and pepper. Add cavatappi, 1 TBSP @butter{1%tbsp}, and ¾ of the pesto and toss to combine. Stir in lemon zest and half the @parmesan cheese{1%oz}. Season with salt and pepper.

Stir half the chicken into pan with pasta. Remove from heat and stir in a squeeze or two of lemon. If mixture seems dry, add a bit of pasta cooking water. Let pasta cool slightly, then stir in ⅔ of the @arugula{1%cup}. Divide between plates, sprinkle with remaining Parmesan, and serve.

FOR LUNCH: After dinner, toss together @sour cream{2%tbsp}, a squeeze of lemon, and remaining chicken and pesto in a #large bowl{}. Season with salt and pepper. Cover and set aside in the fridge. When ready to pack your lunch, slice remaining tomato into thin rounds. Cut @demi-baguettes{2} in half lengthwise. Divide chicken, tomato, baguettes, and remaining arugula and lemon between lunchboxes.

FOR LUNCH: When you’re ready to eat lunch, toast the baguettes in a toaster until crisp and golden. Toss arugula with a squeeze of lemon juice, a drizzle of olive oil, and salt and pepper. Fill baguettes with chicken, arugula, and tomato, making sandwiches.