Creamy Cavatappi Bake with Roasted Peppers, Chicken and Mozzarella

There’s something magical about a bubbling, golden-brown pasta bake that warms you from the inside out. This dish brings together curly cavatappi, tender strips of roasted bell pepper and juicy chicken in a luscious creamy tomato-herb sauce. Topped with fresh mozzarella and a crispy panko crust, it’s broiled to gooey perfection.

Whether you’re feeding the family or just craving comfort food, this one-pan wonder delivers all the cheesy, carb-loaded satisfaction you need. It’s simple enough for a weeknight but impressive enough for company.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry the produce. Halve the bell pepper lengthwise and remove the stem and seeds. Thinly slice the chives. Tear the fresh mozzarella into bite-size pieces.
2. Rub each bell pepper half with a drizzle of olive oil and season with salt and pepper. Place them cut-side down on a baking sheet. Roast on the top rack until softened and lightly charred, 20-25 minutes.
3. Meanwhile, place 1 tablespoon of butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko breadcrumbs and season with salt. Set aside.
4. Once the water is boiling, add the cavatappi pasta and cook until al dente, 9-11 minutes, stirring occasionally. Drain and set aside.
5. While the pasta cooks, heat a large ovenproof pan over medium-high heat. Add the marinara sauce, ½ cup water, half the sliced chives, a pinch of chili flakes and a big pinch of salt. Stir to combine. Bring to a boil, then reduce the heat to medium and simmer until slightly thickened, 3-5 minutes. Turn off the heat and stir in the cream cheese until melted and smooth. Season with salt and pepper.
6. Once the bell pepper is done roasting, let it cool slightly, then transfer to a cutting board and thinly slice. Preheat the broiler to high. Stir the sliced bell pepper and drained cavatappi into the pan with the sauce. If the sauce seems too thick, add a splash of water. Season with salt and pepper. (If your pan is not ovenproof, transfer the mixture to a baking dish.) Sprinkle the pasta mixture evenly with the torn mozzarella and the panko mixture. Broil until the cheese melts and the panko is golden brown, 2-4 minutes. Watch carefully to avoid burning.
7. Sprinkle the finished pasta bake with the remaining chives and as many remaining chili flakes as you like. Serve family style or divide among plates.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or fusilli works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this vegetarian?

Absolutely! Omit the chicken and add more vegetables like zucchini or mushrooms.