Three-Cheese Chicken Pasta with Rosa Sauce

By Sprig Originals ✓ · cooked up in Sprig

Grilled chicken and corkscrew cavatappi folded into a fast pink sauce — a quick stovetop alfredo swirled with marinara — then buried under mozzarella, provolone and parmesan with buttery panko and blasted under the broiler until the top blisters. It's the casual-restaurant baked pasta everyone orders, built in one skillet plus a pot of water and on the table in about 50 minutes.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, halved horizontally into thin cutlets
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

• 1 lb cavatappi
• 1 tbsp kosher salt (for the water)

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 3/4 cup heavy cream
• 3/4 cup finely grated parmesan
• 1 1/2 cups jarred marinara sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water

• 1 1/2 cups shredded low-moisture mozzarella
• 3/4 cup shredded provolone
• 1/2 cup finely grated parmesan
• 3/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken cutlets dry. In a bowl, toss them with the olive oil, 1 tsp kosher salt, garlic powder, Italian seasoning, smoked paprika and 1/4 tsp black pepper. Let sit at room temperature while you heat the pan and boil the water.
2. Heat a grill pan or heavy 12-inch skillet over medium-high until a drop of water sizzles instantly, about 3 minutes. Cook the cutlets in two batches, 3 to 4 minutes per side, until deeply marked and an instant-read thermometer reads 165°F at the thickest point. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips.
3. Bring a large pot of water to a boil with 1 tbsp kosher salt. Cook the cavatappi 2 minutes short of the package's al dente time (usually 7 to 8 minutes) — it will finish in the sauce and under the broiler. Scoop out 1 cup of pasta water, then drain.
4. While the pasta cooks, melt 3 tbsp butter in a large deep skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook 45 seconds, just until fragrant and not browned. Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw taste.
5. Whisk in the milk a splash at a time, then the cream, keeping the mixture smooth. Bring to a bare simmer and cook 3 to 4 minutes, whisking, until it thickly coats the back of a spoon. Pull the pan off the heat and whisk in 3/4 cup parmesan until melted.
6. Stir in the marinara, 1/2 tsp salt and 1/4 tsp pepper. Return to low heat for 2 minutes to warm through — the sauce should be a uniform salmon pink. Taste and adjust salt.
7. Fold the drained pasta and sliced chicken into the sauce, loosening with 1/2 cup reserved pasta water so it looks slightly loose and glossy (it tightens as it bakes). Add more pasta water a tablespoon at a time if needed.
8. Position an oven rack 6 inches below the broiler and heat the broiler to high. If your skillet isn't broiler-safe, scrape everything into a buttered 9x13-inch baking dish.
9. Toss the mozzarella, provolone and 1/2 cup parmesan together, then scatter evenly over the pasta. In a small bowl, stir the panko with 2 tbsp melted butter until every crumb is coated and sprinkle over the cheese.
10. Broil 3 to 5 minutes, rotating the pan once and watching constantly, until the cheese is bubbling and the crumbs are golden brown with a few dark spots. Rest 5 minutes, shower with parsley, and serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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