XL Creamy Paprika Chicken & Gluten-Free Fusilli
2x the portions for family dinner or leftovers
- Wheat
- Milk
- Soy
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! Packed with smoky and umami flavors, this luxurious dish is date- and guest-worthy! You’ll sear onions, peppers, and dark meat chicken seasoned with paprika to golden-brown perfection, then add sweet-umami Vidalia onion paste, cream cheese, and lemon for a craveable, velvety sauce. Toss with curly cavatappi and finish with lemon zest, parsley, and Parmesan for a dish everyone at the table will love.
Ingredients
½ ounce
Vidalia Onion Paste
2 unit
Onion
40 ounce
Diced Skinless Dark Meat Chicken
12 ounce
Cavatappi Pasta
(Contains: Wheat)
6 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Cream of Chicken Concentrate
(Contains: Milk, Soy, Wheat)
1 unit
Lemon
6 tablespoon
Parmesan Cheese
(Contains: Milk)
2 teaspoon
Paprika
1 teaspoon
Chili Flakes
¼ ounce
Parsley
2 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and slice onions into ¼-inch strips. Halve, core, and slice bell peppers into ¼-inch strips. Roughly chop parsley. Zest and quarter lemon.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (3 cups for 8 servings), then drain. Reserve pot.
While pasta cooks, open packages of chicken* and drain off any excess liquid.
Once pasta is done, heat a large drizzle of oil over medium-high heat in pot used for pasta. Add chicken and season with paprika, salt, and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes.
Add another drizzle of oil to pot; stir in onions, bell peppers, garlic powder, and a pinch of salt and pepper. Cook, stirring frequently, until onions and bell peppers have softened and chicken is cooked through, 4-5 minutes more.
Stir cream of chicken concentrate, Vidalia onion paste, cream cheese, half the parsley, 1 cup reserved pasta cooking water, 1 TBSP butter, juice from half the lemon, and as many chili flakes as you like into pot (1¾ cups reserved pasta cooking water and 2 TBSP butter for 8). Cook, stirring constantly, until everything is combined, 30-60 seconds.
Transfer drained cavatappi to pot with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in sauce.) Turn off heat.
Stir in lemon zest and half the Parmesan. Taste and season with salt and pepper.
Divide pasta between shallow bowls. Top with remaining Parmesan and remaining parsley. Serve with any remaining lemon wedges on the side.
