This Cavatappi Chicken Pasta is an easy, comforting casserole that comes together with minimal effort. Simply combine raw chicken, uncooked cavatappi, cream of chicken soup (or a substitute), chicken broth, seasonings and broccoli in a baking dish, cover with foil, and bake until the pasta is tender and the sauce is bubbling. Finish with cheddar cheese for a melty topping and serve hot.
Table of Contents
- Why I love this recipe
- Expert tips
- Chicken Cavatappi Recipe snapshot
- FAQs
- Process Shots
- Specifically for you
Why I love this recipe
This dish is a favorite because it’s simple, satisfying, and uses just a handful of ingredients. With only eight main components plus salt and pepper, it’s perfect for busy weeknights or when you want a no-fuss, filling meal.
Expert tips
Swap the cavatappi for another short pasta—penne, rigatoni, elbow macaroni, farfalle, or rotini all work well. Keep in mind cooking time may vary by pasta shape and size.
If you prefer, use cream of celery or cream of mushroom soup in place of cream of chicken for a different flavor profile.
Both boneless, skinless chicken breasts and thighs work in this recipe. Cut into bite-sized pieces so the chicken cooks evenly with the pasta.
Chicken Cavatappi Recipe snapshot
Ingredients: condensed cream of chicken soup, chicken broth, salt, black pepper, garlic powder, onion powder, broccoli, raw boneless skinless chicken breasts (or thighs), uncooked cavatappi pasta, and shredded sharp cheddar cheese.
Cuisine type: American
Total time to make: 1 hour 15 min
FAQs
Taste a piece of pasta: it should be tender and the sauce should have thickened. If needed, return to the oven a few minutes longer until the pasta reaches the desired doneness.
Process Shots
Specifically for you
If you enjoy this recipe, you might also like other easy chicken favorites such as Chicken Parmesan Alfredo, Monterey Chicken Soup, Chicken Pot Pie Pasta, or Chicken Taco Casserole.
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Zona Cooks and Zona’s Lazy Recipes
Cavatappi Chicken Pasta Recipe
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Equipment
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8×8 casserole dish
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Cutting board
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Mixing bowl
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Aluminum foil
Ingredients
- 10.5 ounce condensed cream of chicken soup (or cream of celery or cream of mushroom)
- ½ cup low-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 cup broccoli, chopped
- ½ pound raw boneless skinless chicken breasts or thighs, cut into cubes
- 4 ounces uncooked cavatappi pasta
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray and set aside.
- Chop the broccoli and cut the chicken into bite-sized cubes.
- In a large bowl, whisk together the condensed soup, chicken broth, salt, black pepper, garlic powder, and onion powder.
- Stir in the broccoli, raw chicken, and uncooked pasta until evenly coated.
- Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 45 minutes.
- Remove the foil and stir the casserole, then recover and bake another 15 minutes or until the pasta is tender.
- Sprinkle the shredded cheddar over the top and return to the oven, uncovered, for about 5 minutes or until the cheese melts.
Notes
- Test the pasta for doneness—noodles should be tender and the sauce slightly thickened before serving.
- Other short pastas work well; adjust baking time as needed for different shapes or sizes.
Storage Instructions
- Refrigerate leftovers for 4–5 days or freeze for up to 2 months. Thaw overnight before reheating.
Nutrition
Calories: 615kcal
Carbohydrates: 58g
Protein: 44g
Fat: 23g
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Hi there — I’m Zona House. I focus on simple, satisfying recipes that make weeknight cooking easy and enjoyable.
My goal is to help you create meals that warm the kitchen and please the family. Enjoy!
Read more about me…