Creamy Gluten-Free Fusilli & Italian Chicken
with Honey Roasted Carrots & Italian Crunch Topper
- Milk
- Wheat
- Eggs
Gluten-free fusilli is tossed in a velvety four-cheese sauce—cream cheese, mozzarella, cheddar, and a savory Italian blend—then topped with golden toasted panko for satisfying crunch. Seared chicken, seasoned with a cheesy Italian spice crust, is chopped and stirred right into the pasta. Honey-glazed roasted carrots on the side add a touch of natural sweetness to balance the richness.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 teaspoon
Honey
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 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.
Trim, peel, and cut carrot on a diagonal into ½-inch pieces.
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 carrot on a baking sheet with a drizzle of oil, salt, and pepper (for 4 servings, spread carrot out across entire sheet). Roast on top rack until tender, 20-25 minutes.
Meanwhile, once water is boiling, add fusilli to pot. Cook, stirring occasionally, until tender, 2-3 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and return pasta to pot.
While pasta cooks, pat chicken* dry with paper towels. Season all over with remaining Cheesy Italian Crunch, salt, and pepper.
Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
Once 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 carrot to a large bowl and toss with honey.
Divide pasta between plates. Sprinkle with panko mixture. Serve with carrot on the side.
Transfer carrots to a large bowl and toss with honey.
Divide pasta between plates. Sprinkle with cheesy Italian crunch. Serve with carrots on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: This dish tastes like a comforting mac and cheese with chicken — the gluten-free fusilli worked beautifully in the creamy four-cheese sauce.
- Suggestions: Consider roasting cauliflower instead of carrots to mix into the pasta for a heartier, more integrated dish, as one reviewer suggested.
