Cheddar Cheese Chicken Pasta Bake

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

Cheddar Cheese Chicken Pasta Bake Ingredients

• 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

• teaspoon ground black pepper

• 1 cup chicken broth

• cup all-purpose flour

• 1 (16 ounce) package shredded Cheddar cheese, or as desired

• 1 (14.5 ounce) can diced tomatoes, drained

• cup heavy whipping cream

• 3 tablespoons butter

• 1 tablespoon hot sauce

• teaspoon Worcestershire sauce

How to Make Cheddar Cheese Chicken Pasta Bake

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.

Cheddar Cheese Chicken Pasta Bake Nutritions

• Calories: 549.8 calories

• Carbohydrate: 39.4 g

• Cholesterol: 116.6 mg

• Fat: 26.2 g

• Fiber: 2 g

• Protein: 37 g

• SaturatedFat: 14.1 g

• ServingSize:

• Sodium: 805.7 mg

• Sugar: 2.9 g

• TransFat:

• UnsaturatedFat:

Cheddar Cheese Chicken Pasta Bake Reviews

• So, so yummy just the way it is. No changes needed.

• I made this for just myself so I cut it in half. I thought it was very good. I think I may have added a bit more cheese than called for but a little extra cheese never hurts I will make this again.

• Great blend of flavors. The only thing I varied was using extra sharp cheddar.The next time I make it Im going to substitute Chili Paste for the Hot Sauce for a little more bite

• I topped it with 1 cup of Italian breadcrumbs, although a 1/2 cup probably wouldve sufficed. I made it for my roommates and it was an absolute hit. Definitely recommend this recipe.

• I made this for me and my daughter. I used fresh cherry tomatoes instead of canned tomatoes. We took the left overs to work the next day. We love it.