Ingredients
Scale
- 8 oz rotini pasta
- 2 chicken breasts or thighs, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 cup frozen peas or broccoli
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Olive oil, for cooking
Instructions
- In a large skillet, heat a drizzle of oil over medium heat and add the chicken pieces, browning them on all sides.
- Once browned, remove the chicken and add broth or water to the skillet, bringing it to a simmer.
- Add uncoooked rotini to the skillet, stirring occasionally to prevent sticking.
- When the pasta starts to get tender, stir in the chicken, cream of chicken soup, milk, and cheeses.
- Cook until the cheeses are melted and the mixture is gooey, seasoning with black pepper to taste.
- Undercook the pasta slightly, as it will absorb the sauce while serving.
Notes
Don’t overcook the chicken or pasta to maintain moisture and texture. Salt your pasta water for enhanced flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg