This Cavatappi Chicken Pasta is super simple to make. Start by gathering all your raw ingredients in a large mixing dish. Combine raw chicken, uncooked cavatappi pasta, cream of chicken soup, chicken broth, and seasonings, and mix well. Cover with foil and bake until bubbly, and enjoy your comforting meal with minimal effort!
Table of Contents
- Why I love this recipe
- Expert tips
- Chicken Cavatappi Recipe snapshot
- FAQ’s
- Process Shots
- Specifically for you
Why I love this recipe
I’m totally in love with this recipe! It’s so simple that it only calls for eight ingredients, not to mention a dash of salt and pepper for that extra flavor kick.
Expert tips
You can substitute the pasta with another short shape, such as penne, rigatoni, elbow macaroni, bowtie (farfalle), or rotini. Be sure to adjust the total baking time based on the size of the pasta shape you choose.
Try replacing the cream of chicken soup with cream of celery soup or cream of mushroom soup.
Either raw boneless, skinless chicken breasts or boneless, skinless chicken thighs work great in this baked cavatappi.
Chicken Cavatappi Recipe snapshot
Ingredients: cream of chicken soup, chicken broth, salt, black pepper, garlic powder,onion powder, broccoli, raw boneless, skinless chicken breasts, uncooked cavatappi pasta, and shredded sharp cheddar cheese.
Cuisine type: American
Total time to make: 1 hour 15 min
FAQ’s
To determine when your casserole is ready, take a bite of the pasta. The noodles should be tender, and the sauce should have thickened.
Process Shots
Specifically for you
You might also like to try Chicken Parmesan Alfredo, savor a warm bowl of Monterey Chicken Soup, enjoy Chicken Pot Pie Pasta, or dig into a hearty Chicken Taco Casserole.
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Cavatappi Chicken Pasta Recipe
Equipment
Ingredients
- 10.5 ounce condensed cream of chicken soup, (or cream of celery soup, or cream of mushroom soup)
- ½ cup low-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 1 cup broccoli
- ½ pound raw boneless skinless chicken breasts (or boneless skinless chicken thighs)
- 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.
- On a cutting board, chop the broccoli, and cut the chicken into bite-sized cubes.
- In a large bowl, whisk together the condensed soup, chicken broth, salt, pepper, garlic powder, and onion powder.
- Stir in the broccoli, raw chicken, and the uncooked pasta.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes.
- Remove the foil and stir everything in the dish.
- Recover with the foil and return the dish to the oven for another 15 minutes or until the pasta done.
- Sprinkle the cheese over top.
- Return the dish to the oven and bake, uncovered, for about 5 minutes, or until the cheese melts.
Notes
- To know when your casserole is done, taste a bite of the pasta. The noodles should be tender, and the sauce should be thicker.
- You can substitute with another short pasta shape like penne, rigatoni, elbows, bowtie (farfalle), or rotini. Adjust the total baking time if you choose a smaller or larger pasta shape.
- Store leftovers in the fridge for 4-5 days or in the freezer for up to 2 months.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
Zona House
Monday 2nd of February 2026
This baked cavatappi is super easy and delicious!