Ingredients:

  • 2 cups cavatappi pasta
  • 2 cups cooked chicken, shredded or diced
  • 1 cup diced cooked ham
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup frozen peas, thawed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon paprika (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Boil water in a large pot, add cavatappi pasta and salt; cook according to package instructions until al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Add shredded chicken and diced ham; sauté for 3-4 minutes until heated through.
  4. In a mixing bowl, combine heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper. Mix well.
  5. In the skillet with chicken and ham, stir in the cooked cavatappi pasta and peas. Pour the cream and cheese mixture over the pasta and mix until well combined.
  6. Pour the pasta mixture into a greased 9x13-inch baking dish.
  7. In a small bowl, combine panko breadcrumbs, melted butter, and paprika. Mix until all breadcrumbs are coated.
  8. Sprinkle the breadcrumb mixture evenly over the pasta.
  9. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
  10. Let cool for a few minutes before serving.