Creamy Cavatappi with Chicken, Butternut Squash and Kale

Indulge in a bowl of creamy, soul-warming pasta that brings together tender chicken, caramelized butternut squash and hearty kale in a luscious cream sauce. This dish is perfect for cozy nights when you crave something rich and satisfying.

Each bite features curly cavatappi noodles coated in a savory sauce, topped with a buttery, crisp panko crunch. It’s a complete meal that’s sure to become a family favorite.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce. Cut butternut squash into bite-size pieces if necessary. Halve, peel and thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces.
2. Toss butternut squash on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add panko, salt and pepper. Toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Turn off heat; wipe out pan.
3. Once water is boiling, add cavatappi and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wash out pan.
4. Heat a drizzle of oil in pan used for panko over medium-high heat. Add shallot and a pinch of salt; cook, stirring, until slightly softened, 2-3 minutes. Stir in garlic and cook until fragrant, 30 seconds. Reduce heat to medium. Stir in kale and a splash of water; cook, stirring and adding more splashes of water as needed, until kale is tender and water has evaporated, 5-7 minutes.
5. Add cream sauce base, stock concentrate and ¼ cup reserved pasta cooking water to pan with kale. Cook, stirring, until thickened, 2-3 minutes. Remove pan from heat; stir in sour cream, Parmesan and 2 TBSP butter until melted and combined. Season with salt and pepper.
6. Stir drained cavatappi and squash into sauce until thoroughly coated. If sauce is too thick, add more pasta cooking water and a drizzle of olive oil. Stir chicken into sauce along with pasta. Divide pasta between plates and top with toasted panko. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

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 water or milk.

Can I make this vegetarian?

Absolutely! Omit the chicken and add extra vegetables like mushrooms or zucchini. You may also use vegetable stock concentrate instead of chicken.