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Creamy Chicken & Mushroom Cavatappi

A cheesy mushroom and chicken meal. This meal is from Hello Fresh

Ingredients

Cream Sauce

Steps

  1. Melt butter. Add flour and fry for 30 or so seconds.
  2. Add milk and whisk until smooth and thickened into a sauce. Mix in salt, pepper and nutmeg. Set aside this sauce for later in the recipe.
  3. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
  4. Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
  5. Meanwhile, heat a drizzle of olive oil and 1 TBSP butter in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and softened, 2-3 minutes. Push to one side of pan; add another drizzle of olive oil to empty side.
  6. While mushrooms cook, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper. Once mushrooms are browned and softened, add chicken to empty side of pan; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Stir in scallion whites and garlic; cook until fragrant, 1 minute.
  7. Add cream sauce base and stock concentrate to pan. Stir to combine. Bring to a simmer, then reduce heat to low. Season with salt and pepper.
  8. Add drained cavatappi, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) to pan; toss to coat. If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. Taste and season with salt and pepper. Divide between bowls; top with scallion greens and remaining Parmesan. Serve.