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Chicken Rotini Stovetop Casserole
Chicken Rotini Stovetop Casserole
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy herb sauce tossed with rotini pasta, chicken, and bell peppers for a quick and tasty stovetop meal.
Ingredients:
  • 1 (12 ounce) package rotini pasta
  • 2 cups half-and-half cream
  • 0.5 cup butter
  • 0.66666668653488 cup freshly grated Parmesan cheese
  • 0.5 teaspoon dried basil leaves
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon chopped fresh chives
  • 0.5 teaspoon chopped fresh parsley
  • 4 skinless, boneless chicken breast halves - cubed
  • 0.5 green bell pepper, chopped
  • 0.5 red bell pepper, chopped
Instructions:
  • 1. Boil a pot of salted water until simmering. Cook pasta until al dente, typically 8 to 10 minutes. Drain and set aside.
  • In a saucepan over medium heat, melt butter with half-and-half. Stir occasionally and simmer until the mixture reduces to around 1 1/2 to 1 2/3 cups. Take the pan off the heat, then whisk in cheese, basil, oregano, chives, and parsley. Cover the sauce and let it sit for later use.
  • Brown chicken in a large skillet until golden on both sides. Add bell peppers and cook until veggies are tender and chicken is cooked through.
  • Toss together hot pasta, chicken mixture, and sauce in a casserole dish until fully combined. Serve hot.

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