Copycat Noodles & Company Pesto Cavatappi Recipe at Home

on

Copycat Noodles & Company Pesto Cavatappi Recipe


Bowl of copycat Noodles & Company pesto cavatappi with basil pesto, parmesan, melted cheese, and diced tomatoes on a wooden table.
Twirl into creamy basil pesto, melty cheese, and juicy tomatoes with this cozy copycat Noodles & Company pasta you can bring to the table in just 30 minutes.

If you love the creamy, cheesy, basil-packed pasta from Noodles & Company, this easy copycat Pesto Cavatappi recipe is about to become a favorite in your kitchen. It has tender corkscrew pasta, a rich basil pesto cream sauce, melty cheese, and juicy tomatoes for a fresh pop at the end. Best of all, you can make it at home with simple grocery store ingredients.

This recipe is inspired by the restaurant favorite, not the original restaurant formula. The goal here is to capture that same cozy, savory, herby flavor and creamy texture many people crave. And honestly? It tastes like comfort food with a little green garden magic mixed in.

Why People Love Noodles & Company Pesto Cavatappi

Noodles & Company built its name by serving noodle bowls and pasta dishes with global inspiration in a fast-casual setting. It became popular because it gave busy families and pasta lovers an easy way to get a warm, flavorful meal without a lot of fuss. One of the standouts on the menu has long been Pesto Cavatappi, a dish known for its creamy sauce, springy pasta, and cheesy finish.

This dish feels iconic because it hits a lot of comfort food notes at once. The pesto brings a bright basil flavor that smells fresh and a little nutty. The cream sauce adds a smooth, velvety richness. The cavatappi pasta catches the sauce in all its twists and ridges, so every bite is full of flavor. Then the parmesan and shredded cheese melt into the hot pasta, giving it that savory, almost irresistible finish.

If you have had it before, you probably remember the smell first. Warm garlic, basil, butter, and cheese. Then comes the creamy texture, with sweet little bursts from the tomatoes. It is simple food, but it tastes special.

Note: Noodles & Company and Pesto Cavatappi are associated with the restaurant brand. This is an independent copycat recipe created for home cooks and is not affiliated with or endorsed by the restaurant.

Why This Copycat Recipe Works

Some restaurant dishes seem impossible to recreate at home. This one is not. In fact, it is very doable. The trick is building a sauce that tastes fresh and creamy without making the recipe complicated.

Here is what makes this version work so well:

  • Cavatappi pasta holds onto the sauce beautifully.
  • Prepared basil pesto saves time and still gives bold flavor.
  • Heavy cream and parmesan make the sauce silky and rich.
  • Mozzarella cheese adds that soft, melty texture many people expect.
  • Roma tomatoes keep the finished dish from feeling too heavy.

Think of it like your favorite mac and cheese meeting pesto pasta. You get comfort and freshness in the same bowl.

Ingredients You’ll Need

This recipe makes about 4 servings.

  • 12 ounces cavatappi pasta
  • 1 tablespoon salt, for pasta water
  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup prepared basil pesto
  • 3/4 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 Roma tomatoes, diced
  • 2 tablespoons chopped fresh parsley or basil, optional for garnish

Optional add-ins:

  • Grilled chicken
  • Sautéed mushrooms
  • Baby spinach
  • Red pepper flakes for heat

Prep Time, Cook Time, and Yield

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 servings

Approximate Nutrition Per Serving

These numbers are estimates and can change based on the brands you use.

  • Calories: 710
  • Protein: 24g
  • Carbohydrates: 52g
  • Fat: 45g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 860mg

How to Make Copycat Pesto Cavatappi

This recipe moves pretty quickly, so it helps to have your cheese shredded and tomatoes diced before you start. A little prep goes a long way here.

  1. Boil the pasta. Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the cavatappi. Cook according to the package directions until just al dente. Before draining, scoop out about 1/2 cup of pasta water and set it aside. Drain the pasta.
  2. Start the sauce. In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
  3. Add the dairy. Pour in the heavy cream and milk. Stir and let it warm for 2 to 3 minutes over medium-low heat. You want gentle heat here, not a hard boil.
  4. Stir in the pesto. Add the basil pesto and whisk or stir until the sauce turns a light green color and looks smooth.
  5. Melt in the cheese. Add the parmesan cheese a little at a time, stirring well after each addition. Then add the mozzarella and keep stirring until melted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  6. Adjust the texture. If the sauce seems too thick, add a splash of the reserved pasta water until it loosens up. The sauce should coat the pasta, not sit in stiff clumps.
  7. Combine. Add the drained cavatappi to the skillet and toss well so every piece gets coated in the creamy pesto sauce.
  8. Finish with tomatoes. Fold in the diced Roma tomatoes right at the end so they stay fresh and bright.
  9. Serve hot. Top with extra parmesan and chopped parsley or basil if you like.

Helpful tip: If you are adding chicken, stir it in at the end once it is fully cooked.

Food Safety Tips

Even simple pasta recipes need safe cooking habits. A few easy steps can make a big difference.

  • Keep dairy refrigerated until you are ready to use it.
  • If adding chicken, cook it to an internal temperature of 165°F using a food thermometer.
  • Do not leave the finished pasta sitting out for more than 2 hours.
  • Store leftovers in a sealed container in the refrigerator for up to 3 days.
  • Reheat leftovers to 165°F before serving.

Easy Add-On: Make It with Chicken

If you usually order Pesto Cavatappi with chicken, you can absolutely do that here. It is one of the easiest ways to turn this pasta into a fuller dinner.

Use 1 pound of boneless, skinless chicken breasts or thighs. Season lightly with salt, pepper, and a little garlic powder. Cook in a skillet with olive oil over medium heat until the internal temperature reaches 165°F. Let it rest for a few minutes, slice it, and stir it into the pasta.

This makes the dish feel even closer to a restaurant meal at home.

Time-Saving Tips for Busy Nights

Some evenings are just busy. We have all had those nights when even boiling pasta feels like a lot. If that sounds familiar, here are a few shortcuts that help.

  • Use store-bought pesto instead of homemade.
  • Buy pre-shredded mozzarella and grated parmesan.
  • Pick up pre-cooked grilled chicken strips to save time.
  • Dice the tomatoes and shred any fresh herbs earlier in the day.
  • Make the sauce while the pasta cooks so dinner is ready faster.

You can also use a large pot instead of a skillet for the sauce if that is easier. Less cleanup is always a win.

Allergy-Friendly and Diet Modification Ideas

This is where a home recipe really shines. You can tweak it to fit your table. If someone in your house has a food allergy, intolerance, or just a different eating style, here are some easy ways to adapt this copycat Noodles & Company pesto cavatappi recipe.

For gluten-free:

  • Use your favorite gluten-free cavatappi or other short pasta.
  • Check the pesto label to make sure it is certified gluten-free.
  • Some pre-shredded cheeses contain anti-caking agents, so read labels if needed.

For dairy-free:

  • Swap the heavy cream for full-fat canned coconut milk or an unsweetened dairy-free cooking cream.
  • Use a dairy-free pesto, since traditional pesto may contain parmesan.
  • Replace parmesan and mozzarella with your favorite dairy-free shredded cheese alternatives.
  • Add a spoonful of nutritional yeast for a more cheesy flavor.

For vegan:

  • Use egg-free pasta.
  • Choose vegan pesto and plant-based cream.
  • Use vegan parmesan and mozzarella alternatives.
  • Add white beans, chickpeas, or sautéed mushrooms for extra substance.

For lower-carb:

  • Use a lower-carb pasta if you like.
  • Or serve the sauce over roasted zucchini, spaghetti squash, or steamed broccoli.
  • Keep in mind the flavor will still be great, but the texture will be a little different from the original pasta bowl.

For nut-free:

  • Traditional pesto often contains pine nuts, so check labels carefully.
  • Use a nut-free pesto made with seeds, or make your own with sunflower seeds if needed.

For extra veggies:

  • Stir in baby spinach, peas, broccoli florets, or roasted red peppers.
  • Zucchini and mushrooms also work well and blend smoothly into the creamy sauce.

For a lighter version:

  • Use half-and-half instead of heavy cream.
  • Cut back a little on the mozzarella.
  • Add extra tomatoes or spinach to lighten the feel of the dish.

One of my favorite swaps is adding spinach right before serving. It wilts in seconds and makes the bowl feel a little fresher without changing that cozy, creamy flavor.

What to Serve with Pesto Cavatappi

This pasta is rich, so it pairs well with simple sides.

  • Garlic bread
  • Caesar salad
  • Roasted broccoli
  • Grilled chicken
  • Fresh fruit for a lighter finish

If you are feeding a family, salad and bread turn this into a full restaurant-style dinner without much extra work.

Common Questions

Can I make this ahead of time?
Yes, but it is best fresh. The sauce thickens as it sits, so when reheating, add a splash of milk to loosen it.

Can I use a different pasta shape?
Absolutely. Rotini, penne, or fusilli all work well. Cavatappi is ideal, but not required.

Can I freeze it?
Cream sauces can separate after freezing, so the texture may change. For best results, enjoy this one fresh or from the fridge within a few days.

Is store-bought pesto okay?
Yes. In fact, it is the easiest way to make this recipe weeknight-friendly.

Final Thoughts

This copycat pesto cavatappi is creamy, cheesy, fresh, and very doable for a home cook. It brings that restaurant-style comfort to your own kitchen without a long ingredient list or fancy technique.

If you make it, I would love to hear how it turned out for you. Did you add chicken? Toss in spinach? Make it gluten-free? Leave a comment and share your twist. And if this recipe made dinner easier tonight, please share it with a friend or save it for later.

Disclaimer

This recipe is a copycat recipe inspired by a popular restaurant dish. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied or claimed. This post is not affiliated with, sponsored by, or endorsed by Noodles & Company.

Simply Copycat Recipes is also a participant in the Amazon affiliate program. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

Comments

Post a Comment