A creamy, cheesy plateful of delicious comfort to delight your taste buds! Indulge yourself.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
1 baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • 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.

  • Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.

  • Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Cook's Note:

Top with bread crumbs right before baking if desired.

Nutrition Facts

550 calories; protein 37g 74% DV; carbohydrates 39.4g 13% DV; fat 26.2g 40% DV; cholesterol 116.6mg 39% DV; sodium 805.7mg 32% DV. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2018
So, so yummy just the way it is. No changes needed. Read More
(6)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/09/2018
So, so yummy just the way it is. No changes needed. Read More
(6)
Rating: 5 stars
01/27/2020
I made this for just myself so I cut it in half. I thought it was very good. I think I may have added a bit more cheese than called for but a little extra cheese never hurts! I will make this again. Read More
(3)
Rating: 4 stars
01/14/2019
Great blend of flavors. The only thing I varied was using extra sharp cheddar. The next time I make it I'm going to substitute Chili Paste for the Hot Sauce for a little more bite! Read More
(3)
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Rating: 5 stars
11/07/2020
excellent dish. I used 1/2 Tbsp of Tabasco sauce instead of 1 Tbsp. Read More
Rating: 5 stars
10/14/2020
My family loved this dish, and we will have plenty of leftovers too. Since we're not tomato lovers by any stretch, I used tomato sauce instead of diced tomatoes. Some Panko bread crumbs on top gave it a nice crunch. Delicious! Read More
Rating: 5 stars
03/24/2020
I made this for me and my daughter. I used fresh cherry tomatoes instead of canned tomatoes. We took the left overs to work the next day. We love it. Read More
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Rating: 5 stars
02/22/2020
I topped it with 1 cup of Italian breadcrumbs, although a 1/2 cup probably would’ve sufficed. I made it for my roommates and it was an absolute hit. Definitely recommend this recipe. Read More
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