Who has a craving for comfort food? This easy one-pot chicken rotini pasta recipe is made with a fast, creamy tomato sauce.
It is substantial, flavorful, and only requires one Rotini Pasta to prepare, making it ideal for a busy day of cooking and cleanup.
One-pot Rotini Pasta
This dinner is ideal for busy days and evenings because it is quick and simple to prepare.
- Any leftover meat (chicken is a favorite) and any medium pasta are adaptable.
- employs ingredients I typically possess
- Approximately 30 minutes from beginning to end.
- Just like with this simple ravioli, only ONE pot is required!
Ingredients for One Pot Rotini Pasta
PASTA Naturally, we use rotini in this dish, but shells or penne are also suitable medium-sized pasta options. A colorful supper can be made with a tri-color rotini.
MEAT Although ground turkey, chicken, or sausage would also work nicely, we used cooked chicken. Also perfect for using up leftover chicken, this recipe!
SAUCE This dish’s sauce is bursting with flavor thanks to the cream, tomatoes, and other herbs and spices.
Recipe for Rotini Pasta
It’s so excellent that people will keep asking for this simple rotini pasta dish!
- Cook garlic in oil in an oven-safe skillet until fragrant.
- Add pasta, tomatoes (and juices), water, and tomato paste after stirring. Simmer the pasta until it is extra-al dente.
- Remove from heat and mix in cream, seasonings, and cooked chicken. Simmer for a while to fully reheat and thicken.
- Cheese should be melted on top when broiling.
How to Make the Best Pasta
- Avoid overcooking pasta for the best results. It needs to be thoroughly mixed in the saucepan so that everything is evenly coated.
- As it sits, the pasta will continue to cook.
- To get the cheese extremely gooey and browned on top, place the skillet under the broiler for 2 to 3 minutes.
Add some finely chopped basil on top.
Rotini Pasta in One Pot
In a fast, creamy tomato sauce, rotini is prepared for the ideal one-pot supper.
|five minutes to prepare
fifteen minutes to cook
twenty minutes in total
portions: 4 portions
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 8 ounces rotini pasta or medium pasta
- 14 ounces canned diced tomatoes with juice
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon chili flakes optional
- salt & pepper to taste
- 2 ½ – 3 cups water or broth, more if needed
- 2 cups chicken chopped & cooked (leftover or rotisserie chicken works well)
- ⅔ cup heavy cream
- 2 tablespoons fresh parsley chopped
- 1-ounce fresh parmesan cheese shredded
- 1 ⅓ cups mozzarella cheese shredded
- In a sizable oven-safe skillet, heat the oil. Once added, sauté the garlic until fragrant.
- Add uncooked pasta, tomato paste, seasoning, chili flakes, if using, canned tomatoes, and 2 1/2 cups of water. Stir to combine. Allow simmering uncovered for 11–13 minutes, adding additional water as necessary, or until pasta is done. (You need sufficient liquid to make a sauce.)
- Add chicken and heavy cream and stir. Allow to boil for a further 2 to 3 minutes, or until chicken is well heated.
- After taking it off the heat, whisk in the parmesan and parsley. Mozzarella cheese should be added, then broiled until bubbling and gently browned.
Avoid overcooking pasta for the best results. It needs to be thoroughly mixed in the saucepan so that everything is evenly coated. As it sits, the pasta will continue to cook.
To get the cheese extremely gooey and browned on top, place the skillet under the broiler for 2 to 3 minutes. Add some finely chopped basil on top.
Calories: 609 | Carbohydrates: 52g | Protein: 26g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 644mg | Potassium: 582mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1479IU | Vitamin C: 16mg | Calcium: 374mg | Iron: 3mg