Chicken Prosciutto & Fig Cavatappi

  • Yield: 8 servings


8ounces cavatappi pasta
2cloves garlic, finely minced
5tablespoons unsalted butter
4tablespoons flour
1/2teaspoon salt
1/8teaspoon freshly ground black pepper
2cups milk
1cup heavy cream
2 1/2cups Italian Cheese Blend
1/2cup blue cheese, crumbled
3cups shredded rotisserie chicken
4ounces prosciutto (preferably smoked, AKA speck), thinly sliced and chopped
1cup dried mission figs, chopped
1cup chopped walnuts, toasted
1tablespoon good quality extra virgin olive oil


Preheat oven to 350 degrees Fahrenheit. Using non-stick cooking spray, grease a 2-quart baking dish.

Fill a large pot 1/2 way with water and bring to a boil. Add pasta and cook 2-3 minutes less than the package suggests. Drain.

In a large pot over low heat, melt 4 tablespoons butter. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the milk and cream. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir in 2 Italian Cheese Blend and blue cheese until melted and smooth. Add chicken, prosciutto, figs, 2/3 cup toasted walnuts, and cooked pasta. Stir to combine. Pour into greased casserole dish.

In a small bowl, combine 1 tablespoon butter, 1/3 cup toasted walnuts, and remaining 1/2 cup Italian Cheese Blend. Sprinkle on top of pasta.

Bake for 25 minutes, or until the cheese has begun to bubble and the top starts to become golden brown. Drizzle with good quality olive oil.

Makes 8 servings.