Cavatappi With Basil and Chicken Cream Sauce

Total Time
20mins
Prep 20 mins
Cook 0 mins

This is based off a red pepper cream sauce recipe, sans red pepper flakes. After I make that again (I haven't made it in awhile) I'll post it in its entirety. Actually, believe it or not, being the gourmand I am, I was craving the basil cream sauce from none other than Pizza Port at Disneyland. I will say, their basil cream sauce with cavatappi is fantastic! Truly so. Anyway, this recipe still needs some tweaking, but, as is, it's pretty good and will satisfy me tonight.

Ingredients Nutrition

  • 2 tablespoons butter (or butter substitute)
  • 1 12 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
  • 1 cup milk
  • 1 teaspoon salt (plus more to taste)
  • 12 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
  • 14 teaspoon fresh ground black pepper (to taste)
  • 2 -4 tablespoons freshly chopped basil
  • 1 dash garlic powder
  • 12 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
  • 1 12 cups dried cavatappi pasta

Directions

  1. If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  2. Melt the butter.
  3. Add flour and cook to make light roux.
  4. Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  5. Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

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