Ingredients
10
10 servings
- •1 (16 ounce) package rotini pasta
- •2 tablespoons olive oil
- •2 pounds chicken breasts, cut into 1-inch pieces
- •1 tablespoon onion powder
- •2 cloves garlic, crushed
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 cup chicken broth
- •0.25 cup all-purpose flour
- •1 (16 ounce) package shredded Cheddar cheese, or as desired
- •1 (14.5 ounce) can diced tomatoes, drained
- •0.25 cup heavy whipping cream
- •3 tablespoons butter
- •1 tablespoon hot sauce
- •0.5 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
Nutritional Facts
Per 10 servings
- Calories: 550
- Carbohydrate: 39g
- Fat: 26g
- Fiber: 2g
- Protein: 37g
- Sugar: 3g
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