Cheddar Cheese Chicken Pasta Bake

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

3. Heat olive oil in a large skillet on medium-high heat. Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes. Reduce heat to low.

4. Whisk chicken broth and flour together in a bowl until well blended. Pour over the chicken in the skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine. Continue stirring over medium heat until sauce starts to thicken, about 10 minutes. Stir cooked pasta into skillet.

5. Pour chicken-pasta mixture into a glass baking dish. Sprinkle remaining Cheddar cheese on top.

6. Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.

Cook's Note:

Top with bread crumbs right before baking if desired.