Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
10
Yield:
1 baking dish
Ingredients
Directions
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.
Cook's Note:
Top with bread crumbs right before baking if desired.
Nutrition Facts (per serving)
| 550 | Calories |
| 26g | Fat |
| 39g | Carbs |
| 37g | Protein |
