Chicken Rotini Stovetop Casserole

Chicken Rotini Stovetop Casserole

105

"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 to certain tastes, and serve it for any occasion."

Ingredients

40 m {{adjustedServings}} servings 468 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.
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Reviews

105
  1. 135 Ratings

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4 pans? Eh. I agree with the comments about the mess, and personally think that each pot being so "sterile" leaves a whole lotta flavor out of this equation. So I did it with two pots -- one ...

WHOOO-HOOOO!!! This one's a winner! I read the reviews before I made mine, and here's what I did: I preheated my large skillet nice n hot (just before the olive oil in it started to smoke). Then...

Killer. It's like a snooty Chicken Helper. I did add fresh garlic, one sliced onion and half a package of fresh mushrooms because I didn't have enough chicken. I sprinkled just a touch of crushe...