Chicken Sausage & Mushroom Cavatappi with Scallions & Parmes

2 servings


30 minutes

total time


8 ounce Button Mushrooms

2 unit Scallions

6 ounce Cavatappi Pasta

1 tablespoon Flour

1 unit Milk

2 tablespoon Cream Cheese

2 tablespoon Garlic Herb Butter

3 tablespoon Parmesan Cheese



2 teaspoon Olive Oil

2 tablespoon Butter

9 ounce Italian Chicken Sausage Mix

1 teaspoon Cooking Oil


• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and slice mushrooms into ¼-inch-thick pieces. (Skip if your mushrooms are pre-sliced!) Trim and thinly slice scallions, separating whites from greens. Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage* and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Wash out pan. Use pan used for chicken or sausage here.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

• While pasta cooks, melt 2 TBSP plain butter (4 TBSP for 4 servings) in pan used for mushrooms over medium-high heat. Add scallion whites and cook until just softened, 1 minute. • Add flour and cook, stirring, until lightly browned, 1-2 minutes. • Whisk in milk and ¼ cup reserved pasta cooking water (½ cup for 4), breaking up any flour clumps. Simmer until slightly thickened, 3-4 minutes.

• Stir cream cheese into pan with sauce until melted and combined. • Stir in mushrooms, drained cavatappi, and garlic herb butter. Season with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce. Stir in chicken or sausage along with mushrooms.

• Divide pasta between bowls and sprinkle with Parmesan and scallion greens. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.


Serving Size



1030 kcal

Total Fat

53 g

Saturated Fat

23 g

Unsaturated Fat


Trans Fat



215 mg


1610 mg

Total Carbohydrate

85 g

Dietary Fiber

5 g

Total Sugars

14 g


48 g

2 servings


30 minutes

total time
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