Best Rotini With Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROTINI AND CHICKEN CASSEROLE



Rotini and Chicken Casserole image

This is a total comfort food casserole that even the kids will love.

Provided by Michelle W

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
  • Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 37.1 g, Cholesterol 105.4 mg, Fat 23.3 g, Fiber 4.2 g, Protein 35.9 g, SaturatedFat 14 g, Sodium 935.1 mg, Sugar 5.6 g

CHICKEN ROTINI STOVETOP CASSEROLE



Chicken Rotini Stovetop Casserole image

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Provided by Terry

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves - cubed
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
  • Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
  • In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g

ROTINI WITH CHICKEN MARSALA RAGOUT



Rotini with Chicken Marsala Ragout image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving

Steps:

  • Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
  • Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
  • Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
  • Bring a large pot of salted water to a boil.
  • When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
  • Cook the rotini in the boiling water according to the package directions.
  • Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

ROTINI WITH CHICKEN



Rotini With Chicken image

Make and share this Rotini With Chicken recipe from Food.com.

Provided by l0ve2c00k

Categories     Chicken Thigh & Leg

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 -8 boneless skinless chicken thighs, cut in small pieces
2 cups rotini pasta
2 mushrooms, sliced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup tomatoes, chopped
2 garlic cloves, chopped
1 tablespoon italian herb-seasoned salt
1 tablespoon herbes de provence
1 tablespoon sea salt
1/2 cup canned diced tomatoes with basil and oregano
1/2 cup traditional tomato sauce (use more sauce as desired)
Pam cooking spray

Steps:

  • In a large greased pan, place chicken and season with salts and herbs.
  • Cook pasta for about 5-7 minutes.
  • In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
  • Add mushrooms and canned tomatoes.
  • Drain pasta, leaving a little water at the bottom.
  • Add chicken and vegetables.
  • Add pasta sauce.
  • Cook on low heat for about 20 minutes, or until pasta is cooked.

Nutrition Facts : Calories 224.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 1332.5, Carbohydrate 29, Fiber 1.8, Sugar 2.6, Protein 18.8

Related Topics