Serving 6 people, this recipe requires 15 minutes of preparation time and 30 minutes of cooking time.
Here’s what you’ll need:
- 1 pound cavatappi pasta
- 5 tablespoons unsalted butter
- 5-7 minced garlic cloves
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 3 cups half and half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flake
- 2 cups cooked shredded chicken
- 2 cups freshly grated Parmesan cheese
- 6-8 slices provolone cheese
- 1 cup sour cream
- 1 cup freshly grated mozzarella cheese
Here’s how to prepare it:
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- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set it aside.
- In a large pot of salted boiling water, cook the pasta for 2 minutes less than the package directions indicate. Drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, make the sauce:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds. Whisk in the flour and cook, stirring constantly, for 2 minutes.
- Reduce the heat to low, then gradually whisk in the half and half, chicken broth, onion powder, parsley, basil, salt, thyme, black pepper, and red pepper flake.
- Increase the heat to medium-high and bring the mixture to a boil while whisking constantly. Reduce the heat to medium and simmer, whisking occasionally, until thickened, which takes about 7-10 minutes.
- Remove the skillet from the heat and whisk in the Parmesan cheese until melted. Stir in the chicken and pasta, tossing until coated.
- Pour half of the pasta mixture into the prepared baking dish and top it with the sliced provolone cheese. Spread the sour cream over the cheese, then pour the remaining pasta mixture over the top. Sprinkle with the mozzarella cheese.
- Bake until bubbly and golden brown, which takes about 25-30 minutes. Let it rest for 5 minutes before serving. Enjoy!