One-Pot Cavatappi with Chicken & Pimiento Cheese

 3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper

6 c. unsalted chicken stock

1 lb. uncooked cavatappi or rotini pasta

1 c. jalapeno pimiento cheese

1 c. (4 oz.) Parmesan cheese, grated

2 c. rotisserie chicken, roughly torn into bite-size pieces

3 T. diced pimientos, drained

1/4 c. panko breadcrumbs, toasted, for garnish

2 T. chopped fresh flat-leaf parsley, for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in pimiento cheese and Parmesan until melted. Stir in chicken and pimientos. Garnish with panko breadcrumbs and chopped parsley.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.