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3 Cheese Chicken Cavatappi Recipe

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4 from 7 reviews

This delightful 3 Cheese Chicken Cavatappi recipe combines tender marinated chicken breast with a luscious three-cheese cream sauce, tossed with perfectly cooked cavatappi pasta and topped with a fresh tomato basil bruschetta. Ready in just 30 minutes, this creamy and flavorful Italian-inspired dish offers a comforting yet elegant meal perfect for weeknight dinners or casual entertaining.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 2 to 4 boneless skinless chicken breasts
  • 1 cup Italian salad dressing

Bruschetta Topping

  • 4 roma tomatoes, diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Pasta

  • 1 pound cavatappi pasta

Cheese Sauce

  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream (can substitute half and half)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded provolone cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Marinate Chicken: Place 2 to 4 boneless skinless chicken breasts in a resealable plastic bag. Pour in 1 cup Italian salad dressing, seal the bag tightly, and refrigerate for 1 to 2 hours to allow the flavors to penetrate the meat.
  2. Prepare Bruschetta Topping: While the chicken marinates, combine 4 diced roma tomatoes, 1/4 cup chopped fresh basil, and 1/4 cup olive oil in a small bowl. Season with salt and pepper to taste and set aside to let the flavors meld.
  3. Cook Pasta: Bring a large pot of salted water to a boil. Add 1 pound of cavatappi pasta and cook according to the package instructions until al dente. Drain well and set aside.
  4. Cook Chicken: Heat a heavy skillet over medium heat. Remove the chicken from the marinade and cook until the internal temperature reaches 165°F (74°C), flipping halfway through, about 6-8 minutes per side depending on thickness. Let the chicken rest for 5 minutes to retain juices, then slice into strips.
  5. Sauté Garlic: In a saucepan, melt 1/2 cup butter over medium heat. Add 4 cloves minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
  6. Make Cheese Sauce: Pour 2 cups of heavy cream into the saucepan and bring to a gentle simmer. Reduce heat to low and stir in 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 cup shredded provolone cheese until completely melted and smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon white pepper.
  7. Toss Pasta with Sauce: Add the cooked cavatappi pasta to the cheese sauce and toss thoroughly to coat every piece evenly in the creamy cheese mixture.
  8. Assemble and Serve: Plate the cheesy pasta, top with sliced chicken, and generously spoon the prepared tomato basil bruschetta over the top. Serve immediately while hot and enjoy.

Notes

  • Marinating the chicken in Italian salad dressing adds flavor and helps keep it moist during cooking.
  • Use heavy cream for the richest sauce; half and half can be used for a lighter option but will be less creamy.
  • Ensure not to overcook garlic to avoid bitterness.
  • Resting the chicken after cooking allows juices to redistribute, keeping it tender.
  • This dish pairs well with a simple green salad or garlic bread for a full meal.
  • Substitute gluten-free pasta if desired to make this recipe gluten-free.
  • Author: Chef
  • Prep Time: 5 minutes (plus 1-2 hours marinating time)
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Find it online: https://avascooking.com/3-cheese-chicken-cavatappi-recipe/