Creamy Mushroom 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. Pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals and a creamy sauce come together for a comforting meal.

Topped with freshly grated Parmesan and sliced scallions, this dish is sure to impress. It’s simple enough for a weeknight but special enough for company.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain.
3. Meanwhile, heat a drizzle of olive oil and 1 tbsp butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. Push to one side of pan; add another drizzle of olive oil to empty side.
4. While mushrooms cook, pat chicken dry with paper towels and season all over with Italian seasoning, salt and pepper. Once mushrooms are browned, add chicken to empty side; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in scallion whites and garlic; cook until fragrant, 1 minute.
5. Add cream sauce base (tip: cut top off carton to open fully; transfer contents using a spoon or spatula to scrape sauce from carton sides) and stock concentrate to pan; stir to combine. Bring to a simmer, then reduce heat to low. Season with salt and pepper.
6. Add cavatappi, half the Parmesan and 1 tbsp butter (2 tbsp for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. Divide between bowls; top with scallion greens and remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I substitute the cream sauce base?

You can use heavy cream mixed with a little chicken broth as a substitute.

How do I store leftovers?

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