Ingredients for Baked Chicken Pasta
- 1 (12 ounce) box rotini pasta
- 2 cups cooked chicken, shredded or cubed
- 1 (14 1/2 ounce) can low sodium chicken broth
- 1 (10 ounce) can Rotel tomatoes & green chilies, undrained
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (16 ounce) box Velveeta, cut into 1 inch cubes
- 1 cup sharp cheddar cheese, shredded
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon garlic powder
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How to Make Baked Chicken Pasta
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, combine Rotel tomatoes, chicken broth, cream of chicken soup, Velveeta cheese, garlic powder, onion powder, and black pepper in a medium saucepan.
- Heat over medium heat, stirring frequently, until cheese is completely melted and sauce is smooth.
- Stir in shredded cheddar cheese until melted.
- In a 9x13 inch baking dish, combine cooked pasta and shredded chicken.
- Pour the cheese sauce over the pasta and chicken. Stir gently to combine.
- Bake for 30 minutes, or until heated through and bubbly. Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
21g
Fat
56g
Carbs
22g
