Chicken Cavatappi

Corkscrew pasta with chicken and alfredo sauce

5 from 2 votes

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Prep Time 20

Cook Time 13

Total Time 33

Course Main Dish

Cuisine American, Italian

Servings

Calories 690 kcal

Ingredients

3 cups dry cavatappi pasta (corkscrew)
2 teaspoons salt
10 ounces rotisserie chicken breast, cut into pieces
½ cup salted butter
2 garlic cloves, minced
1 ¼ cups heavy cream
2 ½ cups parmesan cheese, freshly grated
½ cup mozzarella cheese
white pepper, ground

Instructions

Bring a large pot of water to a boil. Add the salt and the cavatappi pasta and cook according to the package directions. Drain, reserving 1/4 to 1/2 cup of cooked pasta water.
On low heat, melt the butter in a large skillet. Add the garlic and cook for 20-30 seconds or until fragrant. Add the cream and stir until hot and simmering but not boiling. Remove the pan from the hot burner and add the white pepper and Parmesan cheese, and stir until the cheese melts. Add salt to taste if needed.
Stir in the pasta with the sauce. Add a little pasta water to thin the sauce if it's too thick. Then mix in the chicken.
Sprinkle mozzarella cheese on top. Serve immediately.

Notes

Cheese

Do not boil the Parmesan cheese in the cream mixture, or it might curdle and become clumpy.

For the best results and taste, use only freshly grated Parmesan cheese.

Chicken

This recipe works with rotisserie, baked, or boiled chicken.

Nutrition

Calories: 690kcalCarbohydrates: 30gProtein: 34gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 182mgSodium: 1861mgPotassium: 346mgFiber: 1gSugar: 2gVitamin A: 1634IUVitamin C: 1mgCalcium: 468mgIron: 1mg

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