Creamy Chicken & Mushroom Cavatappi
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Creamy Chicken & Mushroom Cavatappi

Creamy Chicken & Mushroom Cavatappi

with Parmesan & Scallions

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 pan-roasted chicken strips seasoned with Italian herbs, springy cavatappi spirals, a creamy sauce, and a sprinkling of Parmesan cheese and scallions. Get ready for the oohs and ahhs from your lucky fellow diners.


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

Total Time25 minutes
Prep Time5 minutes


serving amount

4 ounce

Button Mushrooms

2 unit


1 clove


6 ounce

Cavatappi Pasta

(Contains Wheat)

10 ounce

Chicken Breast Strips

1 tablespoon

Italian Seasoning

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Mushroom Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories850 kcal
Fat37 g
Saturated Fat19 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber4 g
Protein50 g
Cholesterol185 mg
Sodium800 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.


Large Pot
Large Pan
Paper Towel



• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Cook Pasta

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

Cook Mushrooms

• Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. • Push to one side of pan; add another drizzle of olive oil to empty side.

Cook Chicken

• While mushrooms cook, pat chicken* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in scallion whites and garlic; cook until fragrant, 1 minute.

Make Sauce

• Add cream sauce base and stock concentrate to pan. Stir to combine. • Bring to a simmer, then reduce heat to low. Season with salt and pepper.

Finish & Serve

• Add drained cavatappi, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. • Divide between bowls; top with scallion greens and remaining Parmesan. Serve.

Chicken is fully cooked when internal temperature reaches 165º.