Creamy Mushroom and Chicken Sausage Cavatappi Pasta

If you love mushrooms, this pasta is for you. Sautéed cremini mushrooms bring deep, earthy flavors that pair perfectly with tender cavatappi spirals and savory Italian chicken sausage. A creamy garlic herb sauce coats every bite, while a sprinkle of Parmesan cheese adds a salty, nutty finish.

This dish is an umami bomb that comes together quickly in one pan. It’s perfect for a weeknight dinner when you want something comforting and satisfying without a lot of fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and slice mushrooms into ¼-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Pat chicken sausage dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Transfer to a paper-towel-lined plate. Wash out pan.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
4. While pasta cooks, melt 2 tablespoons butter in the pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, about 1 minute. Add flour and cook, stirring, until lightly browned, 1-2 minutes. Whisk in milk and 1/3 cup reserved pasta cooking water, breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.
5. Stir cream cheese into the sauce until melted and combined. Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Stir in cooked sausage.
6. Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute cavatappi with other short pasta like penne, fusilli, or rotini. Adjust cooking time according to package directions.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken sausage and add extra mushrooms or your favorite plant-based sausage alternative.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to restore creaminess.