Chicken, Pepper, and Mozzarella Cavatappi Bake

This hearty bake combines tender chicken, sweet bell peppers, and gooey mozzarella cheese with curly cavatappi pasta, all enveloped in a rich, creamy tomato-herb sauce. It’s a comforting and flavorful dish that’s sure to satisfy your cravings.

Why You’ll Love This Recipe

  • Convenience: Utilizing the oven for baking simplifies preparation, allowing you to focus on other tasks or relax while it cooks.

  • Flavorful Layers: The combination of roasted peppers, succulent chicken, and melted mozzarella creates a symphony of tastes in every bite.

  • Comforting: The creamy sauce and pasta provide a warm, satisfying meal that’s perfect for family dinners or gatherings.

Chicken, Pepper, and Mozzarella Cavatappi Bake

Ingredients

  • 1 pound cavatappi pasta

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 bell peppers, sliced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 can (14.5 ounces) diced tomatoes

  • 1 cup tomato sauce

  • 1 cup heavy cream

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 8 ounces mozzarella cheese, shredded

  • Parmesan cheese, grated, for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

  2. Sauté Vegetables and Chicken: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sliced bell peppers. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper. Add the chicken pieces and cook until no longer pink in the center.

  3. Prepare the Sauce: To the skillet, add the diced tomatoes (with their juices), tomato sauce, heavy cream, dried basil, and dried oregano. Stir to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.

  4. Assemble the Bake: Preheat your oven to 375°F (190°C). In a large baking dish, combine the cooked pasta and the sauce mixture. Stir in half of the shredded mozzarella cheese.

  5. Bake: Sprinkle the remaining mozzarella cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If desired, sprinkle with grated Parmesan cheese before serving.

Servings and Timing

  • Servings: 6-8

  • Prep Time: 15 minutes

  • Cook Time: 35-40 minutes

  • Total Time: 50-55 minutes

Variations

  • Vegetarian Option: Replace the chicken with additional vegetables such as mushrooms, zucchini, or spinach for a meatless version.

  • Spicy Kick: Add red pepper flakes to the sauce to introduce some heat.

  • Cheese Choices: Experiment with different cheeses like provolone, gouda, or a blend of Italian cheeses for varied flavors.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute cavatappi with penne, fusilli, or elbow macaroni.

Is it possible to make this dish ahead of time?

Absolutely. Assemble the bake, cover, and refrigerate for up to 24 hours before baking.

Can I freeze this cavatappi bake?

Yes, you can freeze the assembled (unbaked) dish for up to 2 months. Thaw in the refrigerator overnight before baking.

How can I make the sauce lighter?

Consider using half-and-half instead of heavy cream, or opt for a plant-based milk alternative.

Can I add more vegetables?

Certainly. Adding vegetables like spinach, mushrooms, or zucchini can enhance the nutritional value and flavor.

Is this recipe gluten-free?

Using gluten-free pasta makes this dish suitable for those avoiding gluten.

How do I prevent the pasta from becoming mushy?

Avoid overcooking the pasta during the initial boil; it will continue to cook during baking.

Can I use pre-cooked rotisserie chicken?

Yes, shredded rotisserie chicken is a convenient option and adds extra flavor.

What can I serve with this bake?

A simple green salad or steamed vegetables complement this dish well.

How do I store leftover cavatappi bake?

Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This Chicken, Pepper, and Mozzarella Cavatappi Bake is a delightful blend of flavors and textures, offering a satisfying meal for any occasion. Its adaptability to various dietary preferences and ease of preparation make it a must-try for your next family dinner.

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Chicken, Pepper, and Mozzarella Cavatappi Bake

Chicken, Pepper, and Mozzarella Cavatappi Bake

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  • Author: Paula
  • Total Time: 50-55 minutes
  • Yield: 6-8 servings
  • Diet: Gluten Free
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Description

Chicken, Pepper, and Mozzarella Cavatappi Bake is a hearty, comforting dish combining tender chicken, bell peppers, gooey mozzarella cheese, and curly cavatappi pasta in a rich, creamy tomato-herb sauce. Perfect for family dinners or gatherings, this flavorful bake is easy to prepare and guaranteed to satisfy your cravings. With customizable ingredients and minimal prep, it’s a go-to recipe for any occasion.

Ingredients

For the Bake:

1 pound cavatappi pasta

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 bell peppers, sliced

1 onion, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

1 cup tomato sauce

1 cup heavy cream

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

8 ounces mozzarella cheese, shredded

Parmesan cheese, grated, for topping (optional)

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente. Drain and set aside.

  • Sauté the Vegetables and Chicken: Heat olive oil in a large skillet over medium heat. Add chopped onion and sliced bell peppers, sauté until softened (about 5 minutes). Add garlic and cook for another minute. Season with salt and pepper. Add chicken and cook until browned and cooked through.

  • Prepare the Sauce: Add diced tomatoes (with juices), tomato sauce, heavy cream, basil, oregano, salt, and pepper to the skillet. Stir and simmer for 10 minutes to meld the flavors.

  • Assemble the Bake: Preheat the oven to 375°F (190°C). In a large baking dish, combine the cooked pasta and sauce mixture. Stir in half of the mozzarella cheese.

  • Bake: Top with the remaining mozzarella cheese and bake for 20-25 minutes, until the cheese is melted and bubbly. Optionally, sprinkle with Parmesan before serving.

Notes

Vegetarian Option: Swap chicken for extra vegetables like mushrooms, zucchini, or spinach for a delicious meatless meal.

Spicy Kick: Add red pepper flakes to the sauce for an added heat.

Cheese Variations: Use provolone, gouda, or Italian cheese blends for different flavor profiles.

  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Calories: Approx. 400-500 kcal

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