Pesto Chicken Rollatini with Cavatappi in Pink Marinara

This dish brings together tender chicken rollatini stuffed with a creamy pesto breadcrumb filling, served over a bed of cavatappi pasta and roasted zucchini. The pasta is tossed in a rich pink marinara sauce that perfectly complements the savory chicken.

Each slice of golden chicken adds deep flavor, while the sauce-soaked pasta and tender vegetables make this a satisfying Italian-inspired meal. It’s a cozy dinner that feels special but is simple enough for a weeknight.

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Ingredients

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 ounce Basil PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a medium pot of salted water to a boil. Add cavatappi and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
2. While pasta cooks, wash and dry produce. Trim and quarter zucchini lengthwise, then slice crosswise into ½-inch pieces. Halve, peel and finely chop shallot. In a small bowl, combine panko, basil paste, half the cream cheese and half the Parmesan.
3. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound to about ¼ inch thick. Remove top plastic; season chicken with ½ tsp Italian seasoning, salt and pepper. Keeping chicken on plastic, spoon panko filling onto bottom third of each cutlet. Tightly roll up chicken over filling, removing plastic as you go. Place seam-side down on one side of a lightly oiled baking sheet. Drizzle with olive oil.
4. On the other side of the sheet, toss zucchini with a drizzle of oil, salt and pepper. Roast on top rack until chicken is cooked through, 15-18 minutes.
5. Meanwhile, in a small bowl, whisk stock concentrate with ½ cup water. Heat a drizzle of oil in a medium pan over medium heat. Add shallot and a pinch of salt and pepper; cook until softened, 2-3 minutes. Add tomato paste; cook until darkened, 30-60 seconds. Whisk in reserved pasta water, stock mixture, garlic powder, 1 tsp Italian seasoning and 1 tsp sugar until smooth. Whisk in remaining cream cheese; cook until sauce thickens, 1-2 minutes.
6. Remove pan from heat; add drained cavatappi and zucchini, tossing to coat. Season with salt and pepper if desired. Slice chicken crosswise. Divide pasta between bowls, top with chicken, remaining Parmesan, a drizzle of olive oil and pepper. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I store leftovers?

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

Can I make this dairy-free?

You can substitute cream cheese with a dairy-free alternative and omit Parmesan or use a vegan substitute.