Three Cheese Chicken Cavatappi

5 from 1 vote

Here's a delightful recipe I conjured up based on an entree from Applebee's. Can you say YUM?

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American, Italian

Keyword: Alfredo Sauce, Cavatappi Pasta, Chicken Breast, Mozzarella, Parmesan Cheese, Provolone

Servings:

Calories: 672kcal

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 chicken tenders or boneless chicken breast into 1/2" pieces.
With a handheld grater, shred 4 oz. Mozzarella and 4 oz. Provolone. Grate 1/2 cup Parmesan with a fine edged zester.
On a second cutting board, chop 1/2 cup sweet onion and 1/3 cup red bell pepper. Mince 1 tablespoon minced garlic.

In a large skillet, sear chicken pieces in 3 tablespoons 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 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. Cavatappi Pasta to boiling water with 2 teaspoons 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. 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.

If cheesy pasta seems too thick, you may add up to 1/4 cup whole milk to make it creamier.

While the pasta cooks, return to the large skillet and heat 3 tablespoons Extra Virgin olive oil. Sauté the chopped sweet onion, red bell pepper, and minced garlic until tender.
Add in 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, and 1/4 teaspoon 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.