Cheesy Chicken Rotini Skillet
This one-pan cheesy chicken rotini is a creamy, comforting weeknight meal made with pantry staples. Ready in about 30 minutes, it combines tender seasoned chicken, rotini, cream of mushroom, sour cream, and melted cheddar for an easy family dinner.
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.