Cheddar Cheese Chicken Pasta Bake

Comfort food is here, in this chicken and pasta casserole that delivers a dose of noodles, garlic, cream, hot sauce, and cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 550 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (16 ounce) package rotini pasta
• 1 tablespoon onion powder
• 1 tablespoon hot sauce
• 2 pounds chicken breasts, cut into 1-inch pieces
• 1 (16 ounce) package shredded Cheddar cheese, or as desired
• 0.5 teaspoon ground black pepper
• 0.25 cup all-purpose flour
• 0.5 teaspoon Worcestershire sauce
• 0.25 cup heavy whipping cream

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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