Creamy Tomato Chicken Cavatappi
Deliciously creamy and comforting! Tender chicken and curly cavatappi pasta come together in a rich tomato cream sauce bursting with flavor.
Servings: 4 servings
Ingredients
- 8 ounces cavatappi pasta the perfect pasta shape for sauce clinging
- 1 pound boneless, skinless chicken breasts cubed – tender protein packed with flavor
- 2 tablespoons olive oil for sautéing the chicken and veggies
- 1 small onion diced – adds sweetness and depth
- 3 cloves garlic minced – aromatic and essential for flavor
- 14.5 ounces diced tomatoes 1 can, undrained – forms the base of the sauce
- 1 cup heavy cream brings the luscious creaminess
- 1 cup grated Parmesan cheese adds savory umami and richness
- 1 teaspoon dried basil herbaceous note
- 1 teaspoon dried oregano classic Italian seasoning
- salt and pepper to taste – essential seasoning
- fresh basil leaves for garnish – bright, fresh finish
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of cavatappi pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving about a half cup of pasta water for later use.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts, seasoning them with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, careful not to burn it.
- Add the can of diced tomatoes with their juice into the skillet. Stir in dried basil and oregano, simmering the mixture for about 5 minutes to let the flavors meld. Pour in 1 cup of heavy cream and bring the sauce to a gentle simmer.
- Return the cooked chicken to the skillet, stirring to coat with the creamy tomato sauce. Gradually add the grated Parmesan cheese, stirring until it melts and the sauce thickens slightly. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Add the drained cavatappi pasta to the skillet, tossing everything together until the pasta is fully coated in the creamy tomato chicken sauce. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves before serving for a pop of color and fresh herbal aroma.
Equipment
- Large Pot
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- Substitute cavatappi pasta with fusilli or rotini for a similar texture.
- Use coconut milk or a milk and cream cheese blend for a dairy-free creamy sauce.
- Leftovers keep well refrigerated for 3 days and freeze up to 2 months.