35 minutes
25 minutes
Serves 6
Recipes » Creamy Chicken Cavatelli with Zucchini, Seared Halloumi and Hot Honey Drizzle

Creamy Chicken Cavatelli with Zucchini, Seared Halloumi and Hot Honey Drizzle

This flavour-packed chicken cavatelli is the perfect balance of creamy, smoky, and sweet heat. Featuring tender zucchini, golden seared halloumi, and a drizzle of spicy hot honey, it’s a high-protein, weeknight pasta dish that feels indulgent but comes together with ease.
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Ingredients

  • 1 box (450 g) Italpasta Artisan Cavatelli
  • 1 lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks
  • 1 tsp (5 mL) paprika
  • 3/4 tsp (3 mL) salt, divided
  • 3/4 tsp (3 mL) black pepper, divided
  • 1/3 cup (75 mL) olive oil, divided
  • 2 zucchini, cut into 1/2-inch (1 cm), half-moon slices
  • 1 onion, diced
  • 1 cup cherry tomatoes
  • 3 cloves cloves garlic, sliced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1 cup (250 mL) heavy or whipping (35%) cream
  • 2 tbsp (30 mL) Dijon mustard
  • 8 oz (250 mL) halloumi cheese, cut into 1/2-inch (1 cm) slices
  • 1/4 cup (60 mL) hot honey

Instructions

  • Cook cavatelli according to package directions. Reserve 1/3 cup (75 mL) pasta cooking liquid; drain pasta.
  • Meanwhile, in medium bowl, toss chicken with paprika, 1/2 tsp (2 mL) salt and 1/2 tsp (2 mL) pepper.
  • In large skillet set over medium-high heat, heat 2 tbsp (30 mL) olive oil. Cook zucchini with remaining 1/4 tsp (1 mL) salt for 4 to 5 minutes or until starting to brown and soften. Transfer to plate.
  • Drizzle skillet with 2 tbsp (30 mL) olive oil. Cook chicken for 3 to 4 minutes or until starting to brown. Add onion, tomatoes, garlic and thyme. Cook for 3 to 5 minutes or until vegetables are starting to soften.
  • Add chicken broth, cream and Dijon; bring to a boil. Reduce heat to medium-low. Cook for 8 to 10 minutes or until chicken is cooked through and sauce thickens slightly.
  • Meanwhile, pat halloumi slices dry between paper towels. Season all over with remaining 1/4 tsp (1 mL) pepper.
  • In large nonstick skillet set over medium-high heat, heat remaining oil. Cook halloumi slices, turning partway through, for 4 to 6 minutes or until golden brown. Drizzle with hot honey and set aside.
  • Transfer pasta, zucchini and reserved cooking liquid to skillet; toss until well coated and sauce clings to pasta.
  • Serve pasta topped with seared hot honey halloumi.
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Tips

Substitute hot honey with a drizzle of honey spiced with your favourite hot sauce. Try Calabrian chiles in oil, sriracha or habanero hot sauce.

Nutritional Analysis

Calories: 780kcalCarbohydrates: 78gProtein: 36gFat: 38gSaturated Fat: 17gTrans Fat: 0.3gCholesterol: 125mgSodium: 1020mgFiber: 4gSugar: 18g