Chicken Cavatappi

Once you dive into this creamy and cheesy Chicken Cavatappi, you won't be able to put the bowl down! Gruyere and Parmesan cheese blends into a rich and luxurious sauce that envelops tender chicken, broccoli, and cavatappi pasta. In just 45 minutes, savor this wholesome and satisfying dish that strikes the perfect balance between indulgence and simplicity!

• Easy: Get dinner on the table quick with this creamy Chicken Cavatappi that requires just 15 minutes of prep and 30 minutes of cook time. With straightforward steps and easily accessible ingredients, this quick recipe is the ideal solution for hassle-free, delicious dinners on busy nights.
• Versatile: Tailor this recipe to your taste buds by customizing the cheese blend, protein, and vegetable. The versatility of ingredients allows you to get creative, making it a go-to choice if you enjoy adding a personal touch to your meals.
• Family-friendly: The creamy and rich sauce, combined with tender chicken, broccoli, and perfectly cooked cavatappi pasta, will have both adults and kids reaching for seconds!

• Cavatappi pasta: This spiral-shaped pasta is covered with ridges, making it the perfect choice for creamy sauces like mac and cheese.
• Butter: I recommend using unsalted butter for better control of the seasoning.
• Onion and garlic: Basic aromatics that lay the foundation of flavor in Chicken Cavatappi.
• Evaporated milk: You get evaporated milk by steaming regular milk to remove water, resulting in a more concentrated liquid. It's thicker, creamier, and more flavorful. It's also our secret to a creamy pasta sauce without a roux!
• Gruyere cheese: A nutty and creamy firm cheese that's known for its great meltability. I also love it in my French Onion Chicken Pasta Bake. Make sure to buy a whole wedge and shred it yourself with a box grater for the best texture and flavor in your Chicken Cavatappi.
• Parmesan cheese: Adds a salty, nutty, and umami punch to the sauce.
• Corn starch: A pinch to help thicken the cheese sauce.
• Italian seasoning: A blend of basil, oregano, rosemary, thyme, and sage. Feel free to make your own or use store-bought.
• Sour cream: Adds even more creaminess along with some tang.
• Chicken: I use rotisserie chicken for convenience, but any form of cooked chicken will work.
• Broccoli: Chicken and broccoli are a classic pairing. Keep it convenient by using frozen broccoli florets.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• If using fresh broccoli, make sure to blanch it first. Before cooking the pasta, add it to the boiling water and cook until fork-tender, about 3-5 minutes. Then transfer to an ice bath.
• Feel free to use any pasta shape you'd like. I recommend short, tubular pasta like rigatoni, penne, fusilli, farfalle, or macaroni.
• Swap out the chicken for the protein of your choice. Sausage, shrimp, bacon, turkey, or prosciutto would be delicious.
• Looking to add more veggies into your Chicken Cavatappi? Try adding mushroom, spinach, kale, fresh or sun-dried tomatoes.
• Flavor up this cheesy Broccoli and Chicken Cavatappi by adding cajun seasoning, pesto, hot sauce, or some mustard.

STEP ONE: First, prep your ingredients. Shred the Gruyere cheese and chop up the onion, garlic, chicken, and broccoli florets.

STEP TWO: Then, combine Gruyere cheese, Parmesan cheese, and cornstarch in a large bowl. Mix together and set aside.

STEP THREE: Bring a pot of heavily salted water to a boil. Par-cook cavatappi pasta 2-3 minutes less than package instructions or until very al dente. Save some pasta water, then drain the cavatappi and set aside.

STEP FOUR: Meanwhile, heat a large skillet over medium heat and melt butter. Add chopped onion with a pinch of salt, sweating until lightly translucent. Then add garlic to cook for 30 seconds.

STEP FIVE: Next, add the evaporated milk, Italian seasoning, salt, and pepper. Heat the milk for 1-2 minutes until you start to see steam. Then turn heat down to low.

Add one handful of the cheese mixture to the pan. Whisk until it's completely melted and incorporated into the milk. Then repeat with another handful of cheese, continuing gradually until all the cheese is added and sauce is smooth.

STEP SIX: Then stir in the sour cream until sauce is homogenous. Season to taste.

STEP SEVEN: Finally, add the pasta, chicken, and broccoli. Carefully mix all together until pasta is fully cooked and sauce has lightly thickened, turning up heat if needed. If the sauce looks too thick or dry, add a splash of pasta water. If it looks too watery, don't worry - it'll continue to thicken as it cools slightly. Season to taste and serve warm.

• Par-boil the pasta: Make sure to only cook the cavatappi 75% of the way - it should still have a light crunch when you take it out of the boiling water. The pasta will finish cooking in the sauce, where it'll absorb more flavor while thickening the sauce.
• Shred a block of Gruyere cheese: Buying the cheese wedge ensures the best taste and meltability in Chicken Cavatappi. Pre-shredded cheese tends to have extra thickeners and preservatives, which can affect the texture of your pasta sauce.
• Use room temperature sour cream: To prevent lumps, make sure to use room temperature sour cream. Keep it out on the counter as soon as your start the recipe and prepping your ingredients.
• Keep the heat low: When you're ready to add the cheeses, keep the heat on low to prevent the milk from scorching. Also add the cheese slowly and gradually to prevent it from separating and becoming an oily mess.
• Save the pasta water: The starchy pasta water will help emulsify the sauce to keep it ultra creamy. It'll also help thin out the sauce if you end up making it a little too thick.