Rating: 4.56 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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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; carbohydrates 39.4g; fat 26.2g; cholesterol 116.6mg; sodium 805.7mg. Full Nutrition
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