3-Cheese Chicken Cavatappi
This cheesy alfredo pasta dish is topped with a delicious bruschetta-like topping!
I really enjoy making new pasta dishes. At some point, they all kind of run together and can seem similar but I was drawn to this one because it was cavatappi. Usually the recipes I make are penne, rotini, or shells. Granted you can absolutely make most recipes with whatever pasta you want, but I usually stick to what the recipe calls for. This recipe also has chicken that is marinated in Italian dressing which is something we used to eat all the time. It’s one of the best marinades for chicken and it’s so easy. It also has three different cheeses and has this wonderful bruschetta-like topping that really adds a nice brightness to the creamy cheesy pasta.
What You Need:
2 to 4 boneless, skinless chicken breasts
1 cup Italian salad dressing
4 roma tomatoes, diced
1/4 cup chopped basil
1/4 cup olive oil
1 lb. cavatappi pasta
1/2 cup butter
4 cloves minced garlic
2 cups heavy cream or half & half
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Provolone cheese
1/4 tsp. salt
1/4 tsp. black pepper
Directions:
Add chicken and Italian dressing in a large zipper bag and refrigerate for 1 to 2 hours to marinate.
In a small bowl, combine roma tomatoes, basil, and olive oil. Season with salt and pepper; set aside.
Bring a large pot of salted water to a boil and add pasta. Cook according to package instructions, drain, and set aside.
In a large skillet, cook chicken over medium heat until cooked through. Allow to rest for 5 minutes then slice.
In a saucepan, melt butter over medium heat.
Add garlic and saute for 1 to 2 minutes.
Add heavy cream and bring to a simmer. Then reduce heat to low.
Stir in all cheeses and stir until fully melted and creamy. Season with salt and pepper to taste.
Add cooked pasta to cheese sauce and toss to coat.
Serve pasta topped with sliced chicken and tomato basil mixture.
Recipe from The Stay At Home Chef