Creamy Cavatappi & Italian Chicken
with Honey Roasted Broccoli & Cheesy Italian Crunch Topper
- Milk
- Wheat
Cavatappi pasta is tossed in a velvety four-cheese sauce—made from cream cheese, mozzarella, cheddar, and a cream sauce base—then topped with golden toasted panko and a cheesy Italian crunch topper for satisfying texture. Chopped seared chicken is stirred right into the pasta, while honey-roasted broccoli on the side adds a touch of caramelized sweetness to balance the richness.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 teaspoon
Honey
1 unit
Broccoli
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
ounce
Carrot
1 teaspoon
Garlic Powder
1 unit
Cheesy Italian Crunch
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut broccoli florets into bite-size pieces if necessary.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Add half the Cheesy Italian Crunch to bowl with panko.
Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and return pasta to pot.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and return pasta to pot.
When chicken is cool enough to handle, chop into 1-inch pieces.
In pan used for chicken, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer. Add cream cheese, garlic powder, salt, and pepper. Cook, whisking, until cream cheese is fully incorporated and sauce is smooth, 2-4 minutes.
Remove from heat; whisk in mozzarella, cheddar, and 1 TBSP butter (2 TBSP for 4) until smooth and melted. Taste and season with salt and pepper if desired.
Transfer cheese sauce to pot with drained pasta. Add chicken; stir to combine. Taste and season with salt and pepper.
Transfer broccoli to a large bowl and toss with honey.
Divide pasta between plates. Sprinkle with panko mixture. Serve broccoli on the side.
Transfer broccoli to a large bowl and toss with honey.
Divide pasta between plates. Sprinkle with cheesy Italian crunch. Serve with broccoli on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The creamy four-cheese sauce and panko topper made for a rich, satisfying pasta that many called a new favorite. 🎉 Some found the flavor a bit mild and wished for more seasoning or cheese.
- Ease of prep: The recipe has several steps and multiple pots, which some found time-consuming; cutting the chicken before cooking helped streamline things.
- Suggestions: Use the reserved pasta water in the cream sauce instead of plain water for better body and flavor — the instructions didn't make this clear for many cooks. Reduce the water slightly if you prefer a thicker sauce, and add the panko mixture as a topping at the very end to keep it crispy.
- Leftovers: This dish kept well and made great leftovers, with even picky eaters going back for seconds.
