Clean recipe · southernliving.com
Pimiento Cheese-Chicken Cavatappi
Get the recipe for Pimiento Cheese-Chicken Cavatappi. Think stovetop mac and cheese—but richer, slightly spicy, and studded with chicken, all finished with a golden, crispy breadcrumb topping.
Original recipe: southernliving.com
- Yield:
- 6 servings
- Total:
- 30 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
:max_bytes(150000):strip_icc()/28232_FS_OnePotPasta_310-1-4d63de277e984be89d958d6cfe55b79a.jpg)
Ingredients
- 3 Tbsp. unsalted butter
- 1 cup chopped sweet onion (from 1 onion)
- 1 Tbsp. kosher salt, divided
- 4 garlic cloves, finely chopped (about 4 tsp.)
- 1/2 tsp. black pepper, plus more for garnish
- 6 cups unsalted chicken stock
- 1 lb. uncooked cavatappi or rotini pasta
- 1 cup jalapeño pimiento cheese
- 4 oz. Parmesan cheese, grated (about 1 cup)
- 2 cups rotisserie chicken, roughly torn into bite-size pieces
- 3 Tbsp. drained diced pimientos
- 1/4 cup panko breadcrumbs
- 2 Tbsp. chopped fresh flat-leaf parsley
Instructions
- Melt butter in a Dutch oven over medium. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper; cook, stirring constantly, about 1 minute.
- Add chicken stock and 2 1/2 teaspoons salt to mixture in pot; bring to a boil over high. Add pasta; cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.
- Remove pot from heat; stir in jalapeño pimiento cheese and Parmesan until melted. Stir in chicken and diced pimientos. Garnish with breadcrumbs and chopped parsley.