How to Make Cheese Chicken Cavatappi



- 2 to 4 boneless skinless chicken breasts

- 1 cup Italian salad dressing

- 4 Roma tomatoes diced

- 1/4 cup freshly chopped basil

- 1/4 cup olive oil

- 1 pound cavatappi pasta

- 1/2 cup butter

- 4 cloves crushed garlic

- 2 cups heavy cream can substitute half and half

- 1/2 cup shredded mozzarella

- 1/2 cup grated parmesan

- 1/2 cup shredded provolone

- 1/4 teaspoon salt

- 1/4 teaspoon white pepper




- Place chicken breasts into a resealable plastic bag. Pour salad dressing over chicken. Seal and marinate for 1 to 2 hours.

- In a small mixing bowl, combine tomatoes, basil and olive oil. Season with salt and pepper, to taste. Toss together and set bruschetta aside.

- Cook the pasta according to the package directions.

- Cook chicken breasts in a heavy skillet over medium heat until chicken reaches an internal temperature of 165 degrees, flipping halfway through. Rest 5 minutes and then slice.

- Meanwhile, melt butter in a saucepan. Add in garlic and saute 1-2 minutes. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in mozzarella, parmesan, provolone, salt, and white pepper until cheese is completely melted and creamy. Stir in cooked pasta.

- Serve pasta hot topped with sliced chicken and sprinkle with bruschetta.