Three Cheese Chicken Cavatappi is a recipe I conjured up based on an entrée from Applebee’s Restaurant that I ate one time. Tender fried chicken pieces layered over a pile of cheesy pasta and topped with a delicious-tomato basil topping. It’s easy enough for a weeknight dinner, yet has enough “wow-factor” for a weekend meal with guests.
Cavatappi Pasta Makes this Dish Gourmet!
Years ago, I made this dish using Penne pasta. And then I fell in love with Cavatappi. I simply adore the look and taste of Cavatappi in a cheesy dish such as macaroni and cheese, cheesy goulash, or one such as this recipe.
I’m of the opinion that the look of pasta effects the taste of a dish! Right or wrong, I don’t know. But that’s how it seems to me.
See more Pasta Recipes Here. Browse Chicken Dishes and Italian Recipes.
Ingredients for Three Cheese Chicken Cavatappi
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table.
Prepare Ingredients
Using a cutting board and sharp knife, slice chicken breasts (or chicken tenders) into 1/2″ pieces.
With a handheld grater, shred the Mozzarella and Provolone cheese. Grate fresh parmesan with a fine edged grater.
On a second cutting board, chop the sweet onion and red bell pepper. Mince the garlic.
It’s good practice to use a second cutting board when preparing meats (especially chicken) and vegetables to eliminate the spread of bacteria. I use color-coded plastic boards for meats and my wooden cutting board for everything else.
Cook the Chicken
In a large skillet, sear chicken pieces in 3-4 tablespoons of extra virgin olive oil, cooking for 5-6 minutes before turning. Continue cooking until pieces are golden brown, 10-12 minutes.
Stir in the Italian dressing and cook for another 2-3 minutes. Remove the chicken pieces from the skillet and keep warm.
Prepare the Pasta
In a medium saucepan add the Cavatappi pasta to boiling water with 2 teaspoons kosher salt. Cook to al dente according to package directions, 6-8 minutes. Drain the pasta in a colander and then return to the saucepan.
Pour the Alfredo sauce over the cooked pasta. Heat on low until the sauce begins to boil.
I like using Bertolli Alfredo Sauce for this recipe. It’s quick and very good. If you feel motivated to make your own, go ahead. Try my Homemade Alfredo Sauce Here.
Remove pasta from heat and add the shredded Mozzarella and Provolone cheese and the grated Parmesan. Mix well with a long-handled wooden spoon. Cover and allow the cheese to melt 5-7 minutes.
If the cheesy pasta seems too thick, you may add up to 1/4 cup of whole milk to make it creamier.
Prepare the Tomato Topping
While the pasta cooks, return to the large skillet and heat olive oil over medium heat. Sauté the chopped sweet onion and red bell pepper, and minced garlic until tender.
Add in the petite diced tomatoes, dry red wine, granulated sugar, dried basil, Italian herb seasonings, kosher salt, and freshly ground black pepper. Simmer until most of the juice is gone, 7-10 minutes.
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Three Cheese Chicken Cavatappi
Ingredients
- 1.5 pounds chicken tenders or boneless chicken breast sliced into 1/2″ pieces
- 3 tablespoons Extra Virgin olive oil
- 1/3 cup creamy Italian dressing
- 16 oz. Cavatappi Pasta
- 2 teaspoons kosher salt
- 15 oz. Alfredo sauce See my Homemade Recipe Here
- 4 oz. Mozzarella shredded
- 4 oz. Provolone shredded
- 1/2 cup Parmesan finely grated
- 1/4 cup whole milk
- 3 tablespoons Extra Virgin olive oil
- 1/2 cup sweet onion chopped
- 1/3 cup red bell pepper chopped
- 1 tablespoon minced garlic
- 10 oz. canned petite diced tomatoes
- 1/3 cup dry red wine
- 2 teaspoon granulated sugar
- 2 teaspoons dried basil
- 1 teaspoon Italian herb seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table.
- Using a cutting board and sharp knife, slice 1.5 pounds (680.39 g) chicken tenders or boneless chicken breast into 1/2" pieces.
- With a handheld grater, shred 4 oz. (4 oz.) Mozzarella and 4 oz. (4 oz.) Provolone. Grate 1/2 cup (50 g) Parmesan with a fine edged zester.
- On a second cutting board, chop 1/2 cup (80 g) sweet onion and 1/3 cup (49.67 g) red bell pepper. Mince 1 tablespoon (14.79 ml) minced garlic.
- In a large skillet, sear chicken pieces in 3 tablespoons (44.36 ml) Extra Virgin olive oil, cooking for 5-6 minutes before turning. Continue cooking until pieces are golden brown, 10-12 minutes.
- Stir in 1/3 cup (78.86 ml) creamy Italian dressing and cook for another 2-3 minutes. Remove the chicken pieces from the skillet and keep warm.
- In a medium saucepan add 16 oz. (16 oz.) Cavatappi Pasta to boiling water with 2 teaspoons (9.86 ml) kosher salt. Cook to al dente according to package directions. Drain the pasta in a colander and then return to the saucepan.
- Pour 15 oz. (15 oz.) Alfredo sauce over the cooked pasta. Heat on low heat until the sauce begins to boil.
- Remove from heat and add shredded Mozzarella and Provolone cheese and grated Parmesan. Mix well with a long-handled wooden spoon. Cover and allow the cheese to melt 5-7 minutes.
- While the pasta cooks, return to the large skillet and heat 3 tablespoons (44.36 ml) Extra Virgin olive oil. Sauté the chopped sweet onion, red bell pepper, and minced garlic until tender.
- Add in 10 oz. (10 oz.) canned petite diced tomatoes, 1/3 cup (78.86 ml) dry red wine, 2 teaspoon (9.86 ml) granulated sugar, 2 teaspoons (9.86 ml) dried basil, 1 teaspoon (4.93 ml) Italian herb seasoning, 1 teaspoon (4.93 ml) kosher salt, 1/2 teaspoon (2.46 ml) freshly ground black pepper, and 1/4 teaspoon (1.23 ml) red pepper flakes. Simmer until most of the juice is gone, 7-10 minutes.
- To serve, place generous amount of cheesy pasta on each plate. Layer with chicken and a spoonful of tomato-basil topping. Garnish with fresh basil, if desired. Serves 6-8.
