Creamy Mushroom Chicken Cavatappi
If you’re craving a comforting, hearty pasta dish that’s bursting with flavor and incredibly easy to make, Creamy Mushroom Chicken Cavatappi is your new go-to dinner. This recipe combines tender chicken pieces, earthy mushrooms, and a luscious creamy sauce tossed with perfectly cooked cavatappi pasta. It’s a one-pan wonder that feels indulgent but comes together in under 30 minutes—perfect for busy weeknights or casual weekend dinners. Whether you’re cooking for yourself, your family, or friends, this dish promises to impress with minimal effort.
Why Cooks Rave About It
What makes this Creamy Mushroom Chicken Cavatappi stand out is its balance of simple ingredients married into a rich, velvety sauce. The cavatappi pasta’s unique corkscrew shape cradles every bit of the sauce, making each bite full of flavor. Plus, the combination of sautéed mushrooms and garlic adds a deep umami punch, elevating the dish beyond your average creamy chicken pasta. It’s a reliable crowd-pleaser that feels like restaurant-quality fare but is truly home-cooked comfort.
This recipe is also incredibly versatile. You can easily tweak it by swapping in your favorite herbs or adding extra veggies. For those who love creamy pasta but want a different twist, you might also enjoy the Mushroom Marsala Style Tagliatelle No Wine, which offers a delightful mushroom-forward flavor without the alcohol. And if you want a cheesy baked option with chicken, don’t miss the Baked Three Cheese Chicken Penne for another comforting meal idea.
What We’re Using
- 8 oz cavatappi pasta: Its spiral shape holds onto the sauce beautifully.
- 2 tablespoons olive oil: For sautéing the chicken and mushrooms, adding a subtle fruity note.
- 1 pound chicken breast, cut into bite-sized pieces: Lean and tender protein that cooks quickly.
- 1 cup mushrooms, sliced: Adds earthy depth and texture.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1 cup chicken broth: Forms the flavorful base of the sauce.
- 1 cup heavy cream: Creates the rich, silky sauce that ties everything together.
- 1 cup grated Parmesan cheese: Adds sharp, savory notes and helps thicken the sauce.
- Salt and pepper to taste: Essential for seasoning and enhancing flavors.
- Fresh parsley, chopped for garnish: Provides a fresh, vibrant finish.
What You’ll Need (Gear)
- Large pot: For boiling the cavatappi pasta.
- Large skillet or sauté pan: To cook the chicken, mushrooms, and create the sauce.
- Wooden spoon or silicone spatula: For stirring and scraping the pan.
- Knife and cutting board: To prep the chicken, mushrooms, and garlic.
- Measuring cups and spoons: For accurate ingredient amounts.
- Colander: To drain the pasta once cooked.
Creamy Mushroom Chicken Cavatappi Cooking Guide
Step 1: Cook the Cavatappi
Bring a large pot of salted water to a boil. Add the 8 oz of cavatappi pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
Step 2: Sauté the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them lightly with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3: Cook the Mushrooms and Garlic
In the same skillet, add the sliced mushrooms. Cook, stirring frequently, until they release their moisture and begin to brown, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4: Make the Creamy Sauce
Pour in 1 cup of chicken broth, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Then, stir in 1 cup of heavy cream and bring the mixture to a gentle simmer.
Step 5: Combine and Thicken
Add back the cooked chicken along with the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens, about 2-3 minutes. Season with additional salt and pepper to taste.
Step 6: Toss with Pasta and Serve
Add the cooked cavatappi to the skillet, tossing to coat every spiral in the creamy mushroom chicken sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it. Garnish with freshly chopped parsley and serve immediately.
Vegan & Vegetarian Swaps
- Replace chicken breast with firm tofu cubes or seitan for a plant-based protein.
- Use vegetable broth instead of chicken broth to keep the sauce vegetarian-friendly.
- Swap heavy cream for coconut cream or a cashew cream sauce for creaminess without dairy.
- Use nutritional yeast in place of Parmesan cheese for a cheesy flavor.
Errors to Dodge
- Don’t overcook the chicken; otherwise, it becomes dry and tough.
- Avoid adding cheese too early—adding it toward the end prevents clumping and ensures a smooth sauce.
- Don’t skip seasoning with salt and pepper, as they enhance all the flavors.
- Make sure to reserve some pasta water; it’s key to adjusting the sauce texture if needed.
- Be careful not to overcook the pasta; al dente texture is best to hold up in the creamy sauce.
Save for Later: Storage Tips
This creamy mushroom chicken cavatappi keeps well in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or cream to bring back the sauce’s creamy consistency. Avoid microwaving straight from the fridge without stirring, as the sauce can separate. For longer storage, you can freeze the dish in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQ
Can I use a different pasta shape?
Absolutely! While cavatappi is perfect for holding the creamy sauce, penne, rigatoni, or fusilli will also work well and provide a similar hearty texture.
Is it possible to make this dish gluten-free?
Yes! Simply swap the regular cavatappi pasta for a gluten-free alternative made from rice, corn, or chickpeas. Just cook according to package instructions.
Can I prepare this dish ahead of time?
You can cook the chicken and sauce a day ahead and store it separately from the pasta. When ready to serve, reheat and toss with freshly cooked pasta to maintain the best texture.
How can I make this recipe lighter?
Use half-and-half or whole milk instead of heavy cream, and reduce the amount of cheese. You can also add extra vegetables like spinach or zucchini to bulk it up without extra calories.
Cook This Next
- Mushroom Marsala Style Tagliatelle No Wine – a rich mushroom pasta with a savory twist.
- Baked Three Cheese Chicken Penne – a cheesy baked pasta dish that’s perfect for cozy nights.
Make It Tonight
Gather your ingredients, heat your skillet, and get ready to enjoy a creamy, flavorful dinner that comes together quickly. This Creamy Mushroom Chicken Cavatappi is the perfect balance of ease and indulgence, making it a fantastic choice for tonight’s meal. Serve it with a side salad or garlic bread for a complete feast that everyone will love.
With its creamy sauce, tender chicken, and perfectly cooked pasta, this dish is destined to become a favorite. Dive in and savor every comforting bite!
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Creamy Mushroom Chicken Cavatappi
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the 8 oz of cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a small cup of pasta water.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bite-sized chicken pieces, season lightly with salt and pepper. Cook, stirring occasionally, until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add sliced mushrooms. Cook, stirring frequently, until they release moisture and begin to brown, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Pour in 1 cup chicken broth, scraping the bottom of the pan to release browned bits. Let simmer for 2-3 minutes to reduce slightly. Stir in 1 cup heavy cream and bring to a gentle simmer.
- Add back cooked chicken and grated Parmesan cheese. Stir continuously until cheese melts and sauce thickens, about 2-3 minutes. Season with additional salt and pepper to taste.
- Add cooked cavatappi to skillet, tossing to coat every spiral with the creamy mushroom chicken sauce. If sauce feels too thick, add a splash of reserved pasta water to loosen. Garnish with freshly chopped parsley and serve immediately.
Notes
- Reserve pasta water to adjust sauce consistency if needed.
- Do not overcook chicken to keep it tender and juicy.
- Add cheese toward the end to prevent clumping and ensure smooth sauce.
