Cheddar Cheese Chicken Pasta Bake
Description
Comfort food is here, in this chicken and pasta casserole that delivers a dose of noodles, garlic, cream, hot sauce, and cheese.
Ingredients
•
1 (16 ounce) package rotini pasta
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2 tablespoons olive oil
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2 pounds chicken breasts, cut into 1-inch pieces
•
1 tablespoon onion powder
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2 cloves garlic, crushed
•
1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 cup chicken broth
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1/4 cup all-purpose flour
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1 (16 ounce) package shredded Cheddar cheese, or as desired
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1 (14 1/2 ounce) can diced tomatoes, drained
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1/4 cup heavy whipping cream
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3 tablespoons butter
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1 tablespoon hot sauce
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1/2 teaspoon Worcestershire sauce
Directions
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.