I love using cavatappi in this recipe because the curves in the pasta soak up all the flavors from the soup and cheese. If you want try something different, substitute shells or penne pasta.
Author:Addie Gundry
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 4-6 1x
Category:Entrées
Ingredients
Scale
1/2 (16-ounce) box cavatappi pasta
cup fresh or frozen broccoli florets
tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into cubes
1 (10.5-ounce) can cream of mushroom soup
1/2 cup whole milk
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of water to a boil. Add the cavatappi pasta and cook until al dente. Add the broccoli for the last 4 minutes of the cooking time. Drain and set aside.
In a large, deep skillet, melt the butter over medium heat. Add the chicken and cook until browned, stirring often, about 5 minutes.
Add the cream of mushroom soup, milk, Parmesan cheese, pepper, and the pasta mixture and heat through. Serve with additional Parmesan Cheese.
