Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce

cavatelli with chicken in a creamy roasted red pepper sauce Entree Italian
Cavatelli with Chicken in a Creamy Roasted Red Pepper Sauce
  • Prep 10 min
  • Total 40 min
  • Servings 4

Make this elegant and easy dinner of cavatelli pasta with chicken tossed in a creamy roasted red pepper sauce. MORE+ LESS-

Updated March 21, 2017


cups cavatelli pasta
tablespoons extra-virgin olive oil
chicken breasts, diced into small pieces
roasted red bell peppers
tablespoon smoked paprika
container (3 oz) Yoplait® Greek 100 Yogurt Plain
pinch salt and pepper to taste
cup freshly chopped parsley


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  • 1
    Bring a large pot of salted water to a boil. Add the cavatelli and cook until al dente, close to 18 minutes.
  • 2
    In the meantime, place the two peppers in a food processor and pulse until smooth.
  • 3
    Transfer peppers to a small sauce pan and bring to a low simmer. Add the smoked paprika and continue to simmer while you finish the rest of the meal.
  • 4
    Heat the oil in a large skillet over medium-high. Add the diced chicken, season with salt and pepper and sauté until browned on all sides and cooked through, 6 to 8 minutes.
  • 5
    Drain the pasta water and add the pasta to the chicken. Then add the pepper sauce and Greek yogurt. Stir to fully combine everything. Taste and season accordingly.
  • 6
    Add fresh parsley and serve immediately! You can also garnish with freshly grated Parmesan if you prefer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cavatelli. What a word, right? I don't know why, but it makes me think of a super speedy sexy Italian car. And the driver probably has a pencil line mustache, a dangling cigarette from his lips and taupe linen pants to match the sand of the Mediterranean coast he so suavely cruises at sunset with his super hot lady friend in a slinky red dress. But it's not a car. And there's no pencil line mustache. There are no taupe linen pants. No cigarette. No slinky red dress. But that's okay because this cavatelli recipe is pasta and we get to eat it. Toss in some nice fresh parsley because it's just a swell decision. Then serve it topped with freshly grated Parmesan cheese. And proceed to faint right into the dish of glory and splendor.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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