Creamy Cavatappi & Italian Chicken

with Honey Roasted Carrots & Cheesy Italian Crunch Topper

Allergens: Milk, Wheat

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Cheddar Cheese

    ½ cup

  • Cavatappi Pasta

    6 ounce

  • Cream Cheese

    2 tablespoon

  • Cream Sauce Base

    4 ounce

  • Mozzarella Cheese

    ½ cup

  • Honey

    2 teaspoon

  • Chicken Cutlets

    12 ounce

  • Panko Breadcrumbs

    ¼ cup

  • Carrot

    9 ounce

  • Garlic Powder

    1 teaspoon

  • Cheesy Italian Crunch

    1 unit

  • Butter

    2 tablespoon (tbsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. 

  • Trim, peel, and cut carrots 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.

2

  • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.

3
  • 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.
4

  • While pasta cooks, pat chicken* dry with paper towels. Season all over with remaining cheesy Italian crunch, a pinch of 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.

  • When chicken is cool enough to handle, chop into 1-inch pieces. 

5

  • 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.

6

  • 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.