Re: REC: Rotini Pasta with Cheese Sauce

Jill McQuown wrote on 5/1/2025 2:57 PM:

I found this recipe online and it sounds good so I figured I'd post it.
 For the Pasta:
      12 oz rotini pasta (or any short pasta shape you like)
     2 Tbs. olive oil
     2 c. cooked chicken breast, diced (grilled or rotisserie is perfect)
     1 Tbs. minced garlic
     1 can (10 oz) Rotel diced tomatoes and green chilies, drained
     2 c. fresh spinach (optional but highly recommended)
 For the Cheese Sauce:
      1/4 c. butter
     1/4 c. all-purpose flour
     2 c. heavy cream (or half-and-half)
     1 c. shredded cheddar cheese
     1 c. shredded mozzarella cheese
     1/2 c. cream cheese, softened
     1/2 tsp. smoked paprika
     1/2 tsp. onion powder
     Salt and pepper, to taste
 For Serving:
      Garlic bread or buttered toasted rolls
     Fresh parsley, chopped (optional, for garnish)
 1. Cook the Pasta
 Start by bringing a large pot of salted water to a boil. Cook the rotini pasta until just al dente; drain and set it aside.
 2. Sauté the Chicken and Veggies
 In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until translucent.
 Add the cooked, diced chicken and sauté it until golden and warmed through. Next, stir in the drained Rotel tomatoes and fresh spinach, cooking until the spinach wilts. Remove the skillet from heat and set it aside while making the cheese sauce.
 3. Make the Cheese Sauce
 In a separate saucepan, melt butter and whisk in flour to create a roux. Let it cook for about 1–2 minutes, just until it turns a pale golden color.
 Slowly pour in the heavy cream, whisking constantly to avoid lumps. Once it’s thickened slightly, add the cheddar, mozzarella, and cream cheese, stirring until the sauce is velvety smooth.
 Season with smoked paprika, onion powder, and salt and pepper to taste.
 4. Combine and Serve
 Fold the pasta and chicken mixture into the cheese sauce, stirring until well coated.  Let it simmer for a minute or two to meld the flavors together.  To serve, garnish with fresh chopped parsley if desired. Serve with garlic bread or buttered toasted rolls.
 NOTES: If you want it spicier add some red pepper flakes.
 The dish can be poured into a casserole, topped with buttered breadcrumbs and more shredded cheese and broiled for 5 minutes until bubbly.
Try it with spicy ground sausage instead of chicken, or skip the meat altogether for a vegetarian version.
 Jill

A magnificent dish, your Majesty.  How did it turn out for your Highness?
You must be stuffed, with all the other vittles you've cooked up in the last day or two.