Chicken Sausage & Mushroom Cavatappi
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Chicken Sausage & Mushroom Cavatappi

Chicken Sausage & Mushroom Cavatappi

with Scallions & Parmesan

If you’re mad for mushrooms, a fan of fungi, or crazy for creminis, this pasta will treat you right: it’s loaded with ’shroom slices. They’re the flavor backbone of this recipe, bringing all those deep, earthy flavors that you know and love. We’ve added springy cavatappi spirals, a creamy garlic herb sauce, and a sprinkling of Parmesan cheese (mushrooms, pasta, and dairy are pretty much best friends, after all). Get ready for this umami bomb to make waves at your dinner table.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


6 ounce

Cavatappi Pasta

(Contains Wheat)

1 tablespoon


(Contains Wheat)

1 unit


(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

9 ounce

Italian Chicken Sausage Mix

Not included in your delivery



2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)

1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1030 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate85 g
Sugar14 g
Dietary Fiber5 g
Protein48 g
Cholesterol215 mg
Sodium1610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel



• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens.

Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Mushrooms

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wash out pan.

Use pan used for chicken or sausage here.

Cook Pasta

• 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.

Simmer Sauce

• While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and ¼ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

Finish Pasta

• Stir cream cheese into pan with sauce until melted and combined. • Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Stir in chicken or sausage along with mushrooms.


• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve.

Chicken Sausage is fully cooked when internal temperature reaches 165°.