Chicken Cavatappi

5 from 1 vote

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 rotisserie chicken, broccoli, and cavatappi pasta. In just 45 minutes, savor this wholesome, satisfying dish that strikes the perfect balance between indulgence and simplicity.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 552

Author Jessica Kwon

Ingredients

4 oz Gruyere cheese shredded; about 1 cup
2 tablespoon grated Parmesan cheese plus more for garnish
1 teaspoon corn starch
8 oz cavatappi pasta
½ tablespoon unsalted butter
½ onion diced; about ½ cup
3-4 cloves garlic minced
6 oz evaporated milk about ¾ cup
½ teaspoon Italian seasoning
¼ cup sour cream room temperature
1½ cups cooked or rotisserie chicken cut into ½ inch bite-sized cubes
½ lb frozen broccoli florets larger florets cut; about 2½ cups
Kosher salt and pepper Diamond Crystal (see notes)

US Customary - Metric

Instructions

In a large bowl, combine Gruyere cheese, Parmesan cheese, and corn starch. Toss until evenly mixed, then set aside.
Bring a large pot of heavily salted water to a boil. Cook pasta until very al dente, about 2-3 minutes less than package instructions. Reserve about ½ cup pasta water, then drain and set pasta aside.
In a large pan, melt butter over medium heat. Add onion along with a pinch of salt, cooking for 2-3 minutes until starting to become translucent. Stir in garlic for 30 seconds until fragrant.
Pour in evaporated milk, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Let steep for 1-2 minutes until you see light steam, stirring occasionally. Then turn heat down to low.
Add one handful of the cheese mix to the pan. Whisk until completely melted, then add another handful. Continue until all the cheese has been added to the sauce and is completely melted. Go slow and gradual to prevent the sauce from breaking. Then whisk in sour cream until homogenous.
Add the chicken, broccoli, par-cooked pasta, and another sprinkle of salt and pepper. Mix until evenly coated and pasta is cooked to your liking, adding pasta water if it looks dry. The sauce will still look on the watery side but it'll continue to thicken as it cools. Season to taste, garnish with additional Parmesan cheese if desired, and serve immediately.

Notes

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.
Storing leftovers: Let the Chicken Cavatappi cool completely. Then store in an air-tight container in the refrigerator for up to 3 days.

Nutrition