Creamy Mushroom and Chicken Cavatappi with Parmesan and Scallions

If you love mushrooms, this pasta is for you. Sliced cremini mushrooms are the star, bringing deep, earthy flavor to every bite. We’ve added pan-roasted chicken seasoned with Italian herbs, springy cavatappi spirals and a creamy sauce. A sprinkle of Parmesan and fresh scallions finishes the dish.

This recipe comes together quickly, making it perfect for a busy weeknight. The creamy sauce is made with a cream sauce base and mushroom stock concentrate for extra savory depth. Serve it up and watch it disappear.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken dry and season with salt, pepper and Italian seasoning. Thinly slice mushrooms. Mince garlic. Slice scallions, separating white and green parts.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate.
4. Reduce heat to medium. Add butter to skillet. Add mushrooms and cook until browned, about 4 minutes. Add garlic and white parts of scallions; cook 1 minute.
5. Stir in cream sauce base, mushroom stock concentrate and 1/4 cup reserved pasta water. Bring to a simmer. Cook until slightly thickened, about 2 minutes.
6. Return chicken to skillet. Add cooked pasta and Parmesan. Toss to combine, adding more pasta water if needed for creaminess. Season with salt and pepper.
7. Serve topped with green scallion slices and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rotini works well. Adjust cooking time according to package directions.

Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable stock concentrate instead of mushroom stock. Add extra mushrooms or other vegetables like spinach.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to revive the sauce.