Cheddar Cheese Chicken Pasta Bake
Recipe information
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Cooking:
15 min.
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Servings per container:
10
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Ingredients for - Cheddar Cheese Chicken Pasta Bake

1. Rotini pasta - 1 (16 ounce) package
2. Olive oil - 2 tablespoons
3. Chicken breasts, cut into 1-inch pieces - 2 pounds
4. Onion Powder - 1 tablespoon
5. Garlic, crushed - 2 cloves
6. Salt - 1 teaspoon
7. Ground black pepper - ½ teaspoon
8. Chicken broth - 1 cup
9. All-purpose flour - ¼ cup
10. Shredded Cheddar cheese, or as desired - 1 (16 ounce) package
11. Diced tomatoes, drained - 1 (14.5 ounce) can
12. Heavy whipping cream - ¼ cup
13. Butter - 3 tablespoons
14. Hot sauce - 1 tablespoon
15. Worcestershire sauce - ½ teaspoon

How to cook deliciously - Cheddar Cheese Chicken Pasta Bake

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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

6. Stage

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