Some nights you just want something that feels like you’ve actually taken care of yourself, without spending an hour making it happen. That’s where this Cheesy Chicken Rotini Skillet comes in for me. It’s hot, creamy, and cheesy, but built almost entirely from pantry and fridge basics I usually have around anyway—pasta, canned soup, broth, cheese, sour cream, chicken.
I first pulled this together on a weeknight when I had leftover chicken breasts and zero desire to wash more than one big pan. Now it’s one of those standby meals I make when everyone’s hungry and I don’t want to overthink dinner. The whole thing cooks in one skillet, comes to the table in about 30 minutes, and feels like the kind of meal you sit down to and immediately exhale.
If you’re watching your budget, this recipe works really well with whatever chicken you can find on sale, or even rotisserie leftovers. Rotini holds onto the sauce so every bite is coated, but any short pasta shape will do. It reheats nicely, packs well for lunches, and saves the extra random half-bags of pasta sitting in your pantry from going to waste. If you like simple, low-effort comfort food, this one earns a permanent spot in the rotation.
How to Make The Perfect Cheesy Chicken Rotini Skillet
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Tools of the Trade & Core Ingredients
- 1 large deep skillet, sauté pan, or Dutch oven (big enough to hold pasta and sauce)
- Cutting board and sharp knife
- Wooden spoon or spatula for stirring
- Large pot for boiling pasta
- Colander for draining pasta
- Non-stick cooking spray or a drizzle of oil
- 2 to 3 large boneless, skinless chicken breasts, cut into 1-inch cubes (or use chicken thighs or cooked, shredded rotisserie chicken)
- 16 ounces rotini pasta (or any short pasta you have)
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper (optional for a mild kick)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
The Process
- Boil the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until just al dente. Drain well and set aside. The pasta will continue to soften slightly in the sauce, so avoid overcooking it here.
- Prep and season the chicken. While the pasta cooks, cut the chicken into roughly 1-inch cubes so they cook evenly. In a small bowl, mix the black pepper, garlic powder, onion powder, salt, and cayenne. Pat the chicken dry and sprinkle the seasoning evenly over the pieces, tossing to coat.
- Cook the chicken. Spray your large skillet or Dutch oven with non-stick spray (or lightly oil it) and set over medium to medium-high heat. Add the seasoned chicken in an even layer. Cook, stirring often, for about 5–6 minutes, until the chicken is cooked through and no longer pink in the center. Don’t walk away here—frequent stirring helps prevent sticking and gives some light browning.
- Build the sauce. Turn the heat down to medium-low. Add the cooked rotini to the pan with the chicken. Pour in the cream of mushroom soup and chicken broth, then add the sour cream and 1 1/2 cups of the shredded cheddar. Stir everything together until the pasta is well coated and the cheese is mostly melted. The mixture should look thick, creamy, and saucy, not dry.
- Top with cheese and heat through. Spread the mixture into an even layer in the pan. Sprinkle the remaining 1/2 cup cheddar over the top. Cover with a lid and let it simmer gently for 5–8 minutes, until everything is heated through and the cheese on top is fully melted and gooey. Avoid high heat here—you want slow bubbling, not boiling, to keep the sauce smooth.
- Taste, adjust, and serve. Remove the lid, give it a quick taste, and add a pinch more salt or pepper if needed. Serve hot straight from the skillet. Leftovers can be cooled, stored in the fridge, and reheated with a splash of broth or water to loosen the sauce.
Using Rotisserie Chicken
Rotisserie chicken turns this Cheesy Chicken Rotini Skillet into an even faster, more budget-friendly meal. It’s also a smart way to use up leftovers so nothing goes to waste. Plan on about 3 cups of shredded cooked chicken. Skip the raw chicken step and start by gently warming the shredded rotisserie chicken in the greased skillet over medium heat with the seasonings. Don’t overcook it—2–3 minutes is enough to heat it through. From there, add the cooked pasta, soups, broth, sour cream, and cheese as directed. Using rotisserie chicken also lets you stretch one store-bought bird across multiple meals, especially if you reserve the darker meat for this dish and save the breast for salads or sandwiches.
Easy Mix-In Ideas
This skillet is a great base recipe for cleaning out the fridge and using what you already have. Stir in a cup or two of frozen peas, mixed vegetables, or broccoli florets during the final simmer; they’ll heat through without extra cooking. Leftover cooked veggies like roasted carrots, sautéed mushrooms, or spinach can go in at the same stage. For more protein on a budget, add a drained can of white beans or chickpeas. Just remember: add watery ingredients in small amounts so the sauce stays thick and creamy. A spoonful of Dijon mustard, a pinch of smoked paprika, or a handful of whatever cheese scraps you’ve got can completely change the flavor without needing extra trips to the store.
What People Usually Ask
How can I keep the sauce from turning grainy or separating when I reheat leftovers?
Creamy pasta can get a bit grainy if it’s reheated too aggressively. To avoid that, add a splash of chicken broth or milk to the cold leftovers and stir to loosen the sauce before heating. Reheat over low to medium-low heat on the stovetop, stirring often, or in the microwave at 50–60% power in short bursts. Avoid boiling; once the sauce bubbles hard, dairy can separate. Covering the dish while reheating also helps trap steam and keep everything smooth.
Can I make this ahead and bake it later instead of serving straight from the skillet?
Yes, this recipe works well as a make-ahead bake. Cook the pasta slightly under al dente so it doesn’t get mushy later. Prepare the recipe through the step where everything is mixed together with 1 1/2 cups cheese. Transfer to a greased baking dish, top with the remaining cheese, cool, then cover and refrigerate. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake covered at 350°F until hot, about 25–30 minutes. If it looks dry, add a little broth around the edges before baking to keep it creamy.
Cheesy Chicken Rotini Skillet
Equipment
- large skillet or Dutch oven
- large pot
Ingredients
- 2 to 3 large chicken breasts boneless, skinless (or substitute chicken thighs or shredded rotisserie chicken)
- 2 10.5 ounce cans cream of mushroom soup
- 1 cup chicken broth
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 1 cup sour cream
- 2 cups cheddar cheese shredded (use 1½ cups in the skillet and reserve ½ cup for topping)
- 16 ounces rotini pasta cooked according to package directions; any pasta shape can be used
Instructions
- Trim any excess fat from the chicken and cut into roughly 1-inch cubes. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain the pasta and set aside.
- Heat a large skillet or Dutch oven over medium heat and spray lightly with nonstick spray. Toss the chicken with black pepper, garlic powder, onion powder, salt, and cayenne. Add the seasoned chicken to the skillet and cook, stirring frequently, about 5 to 6 minutes or until pieces are cooked through.
- Reduce the heat to low and stir the cooked pasta into the skillet with the chicken. Pour in the cream of mushroom soup, chicken broth, and sour cream, then fold in 1½ cups of the shredded cheddar until evenly combined.
- Sprinkle the remaining ½ cup of cheddar over the top. Cover the pan and let the skillet simmer gently for 5 to 8 minutes, or until the casserole is heated through and the cheese on top has melted.
- Remove from heat, taste and adjust seasoning if needed, then serve hot. Leftovers can be refrigerated and reheated for a quick meal.
