Pesto Chicken Rollatini over Cavatappi
with Roasted Zucchini & Parmesan
- Milk
- Wheat
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Tender chicken rollatini—stuffed with creamy pesto breadcrumbs—tops a bed of cavatappi and roasted zucchini tossed in a rich pink marinara sauce. Each golden slice of chicken adds deeply savory flavor and, while the sauce-soaked pasta and tender veg round out this cozy, Italian-inspired comfort dish.
Ingredients
1 unit
Zucchini
1 unit
Shallot
1 ounce
Basil Paste
4 tablespoon
Cream Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 unit
Tomato Paste
1 teaspoon
Garlic Powder
6 ounce
Cavatappi Pasta
(Contains: Wheat)
12 ounce
Chicken Cutlets
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. • 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.
• While pasta cooks, wash and dry produce. • Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Halve, peel, and finely chop shallot. • In a small bowl, combine panko, basil paste, half the cream cheese, and half the Parmesan.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. • Keeping chicken on plastic wrap, add panko filling to bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides, removing plastic wrap as you go. • Place stuffed chicken, seam sides down, on one side of a lightly oiled baking sheet. Lightly drizzle olive oil over chicken
• On opposite side of sheet from stuffed chicken, toss zucchini with a drizzle of oil, salt, and pepper. Roast chicken and veggies on top rack until chicken is cooked through, 15-18 minutes.
• Meanwhile, in a second small bowl, whisk together stock concentrate and ½ cup water(1 cup for 4 servings). • Heat a drizzle of oil in a medium pan over medium heat. Add shallot and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add tomato paste; cook until darkened in color, 30-60 seconds. Whisk in reserved pasta cooking water, chicken stock mixture, garlic powder, 1 tsp Italian Seasoning, and 1 tsp sugar until smooth (use 2 tsp Italian Seasoning and 2 tsp sugar for 4). (Be sure to measure the Italian Seasoning—we sent more!) • Whisk in remaining cream cheese and cook until sauce has thickened, 1-2 minutes more.
• Remove pan with sauce from heat; add drained cavatappi and zucchini and toss until everything is coated in sauce. Taste and season with salt and pepper if desired. • Slice chicken crosswise. • Divide pasta between bowls and top with chicken. Top with remaining Parmesan, a drizzle of olive oil, and pepper. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pesto-stuffed chicken, but some found the pasta sauce bland or watery. Consider adding extra herbs or reducing for a richer flavor 🍲.
- Ease of prep: While some found it surprisingly easy, others felt it was labor-intensive for a weeknight meal. Start the chicken before pasta for better timing.
- Suggestions: Thicken the sauce by simmering longer or adding extra cream cheese. Consider broiling chicken briefly for better color.
- Portions: Generous servings left some with leftovers for lunch. A few wanted more sauce or vegetables to balance the pasta.
- Chicken: Stuff with less filling for easier rolling. Ensure it's cooked through; some found it dry while others had undercooked centers.
