XL Creamy Paprika Chicken Cavatappi

🥘 Ingredients

• Parmesan cheese
  3/4 c
• Vidalia onion paste
  1 oz
• bell pepper (into ¼-inch strips)
  4 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cavatappi pasta
  24 oz
• chili flakes
  2 tsp
• cooking oil
  1 tbsp
• cream cheese
  3/4 c
• cream of chicken concentrate
  2 unit
• diced skinless dark meat chicken
  40 oz
• garlic powder
  2 tsp
• lemon (quartered)
  2 unit
• onion (into ¼-inch strips)
  4 unit
• paprika
  4 tsp
• parsley (chopped)
  ½ oz
• salt
  1 tsp

🍳 Cookware

• large pot
• large pot
• large pot
• large pot

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel, and slice onion . Halve, core, and slice bell pepper . Roughly chop parsley . Zest and quarter lemon . Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve 1½ cups pasta cooking water (3 cups for 8 servings), then drain. Reserve large pot .

   onion: 4 unit (into ¼-inch strips), bell pepper: 4 unit (into ¼-inch strips), parsley: ½ oz (chopped), lemon: 2 unit (quartered), cavatappi pasta: 24 oz
2. 

   2

   While pasta cooks, open packages of diced skinless dark meat chicken and drain off any excess liquid. Once pasta is done, heat a large drizzle of cooking oil over medium-high heat in large pot . Add chicken and season with paprika , salt , and black pepper . Cook, stirring occasionally, until beginning to brown, ⏱️ 3 minutes . Add another drizzle of oil to pot; stir in onions, bell peppers, garlic powder , and a pinch of salt and pepper. Cook, stirring frequently, until onions and bell peppers have softened and chicken is cooked through, ⏱️ 4 minutes more.

   diced skinless dark meat chicken: 40 oz, cooking oil: 1 tbsp, paprika: 4 tsp, salt: 1 tsp, black pepper: 1 tsp, garlic powder: 2 tsp
3. 

   3

   Stir cream of chicken concentrate , Vidalia onion paste , cream cheese , half the parsley, 1 cup reserved pasta cooking water, butter , juice from half the lemon, and as many chili flakes as you like into large pot . Cook, stirring constantly, until everything is combined, ⏱️ 45 seconds . Transfer drained cavatappi to pot with sauce; toss to coat. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Turn off heat.

   cream of chicken concentrate: 2 unit, Vidalia onion paste: 1 oz, cream cheese: 3/4 c, butter: 2 tbsp, chili flakes: 2 tsp
4. 

   4

   Stir in lemon zest and half the Parmesan cheese . Taste and season with salt and pepper. Divide pasta between shallow bowls. Top with remaining Parmesan and remaining parsley. Serve with any remaining lemon wedges on the side.

   Parmesan cheese: 3/4 c