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Cheddar Cheese Chicken Pasta Bake

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"Another creamy, cheesy plateful of delicious calories to clog your arteries and delight your taste buds! Indulge yourself, jog 102.4 miles tomorrow morning, and repeat."
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Ingredients

1 h servings 550 cals
Original recipe yields 10 servings (1 baking dish)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  3. Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.
  4. Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.
  5. Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.
  6. Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Footnotes

  • Cook's Note:
  • Top with bread crumbs right before baking if desired.

Nutrition Facts


Per Serving: 550 calories; 26.2 g fat; 39.4 g carbohydrates; 37 g protein; 117 mg cholesterol; 806 mg sodium. Full nutrition

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