3 Cheese Chicken Cavatappi

Place 1 pound of boneless skinless chicken breasts in a gallon-sized resealable plastic bag.

Pour 1 cup of Italian seasoning into the bag and seal it up.

Marinate the chicken in the fridge for 1-2 hours or overnight.

Cook 1 pound of Cavatappi pasta according to package directions.

Prepare bruschetta by mixing 4 diced roma tomatoes, 1/4 cup of freshly chopped basil, and 1/4 cup of olive oil in a small bowl. Season with salt and pepper and toss.

Cook the marinated chicken in a non-stick heavy skillet over medium-high heat, discarding the marinade.

Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit, flipping halfway through for even cooking.

In a saucepan, melt 1/2 cup of butter over medium heat.

Add 4 cloves of crushed garlic to the melted butter and sauté for 1-2 minutes.

Pour in 2 cups of heavy cream and bring to a simmer.

Reduce heat to low and add 1/2 cup of shredded provolone, 1/2 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese.

Season the cheese sauce with 1/4 teaspoon of white pepper and 1/4 teaspoon of salt, stirring until the cheese is melted.

Drain the cooked pasta and pour it into the cheese sauce, stirring to combine.

Slice the cooked chicken breasts and serve on top of the pasta with a spoonful of bruschetta.

Equipment Needed

Spice Level:

Allergens