20 Minute Chicken Rotini Mac Cheese Recipes

THREE CHEESE CHICKEN & ROTINI PASTA CASSEROLE

Three Cheese Chicken & Rotini Pasta Casserole image

Chunks of chopped rotisserie chicken and tender rotini pasta noodles are baked in a rich three cheese blended sauce for a hot, bubbly casserole for the whole family to enjoy.

Provided by Meaghan @ 4 Sons R Us

Time 45m

Number Of Ingredients 10

Ingredients

8 oz dry rotini pasta
3 tbsp butter
1 1/2 tsp minced garlic
1/4 cup flour
freshly ground black pepper, to taste
2 cups half & half (or whole milk)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2-3 cups chopped rotisserie chicken

Steps:

Spray an 11x7" casserole dish with non stick cooking spray, and set aside.
Cook the pasta according to the package instructions. Drain, run under cold water to stop cooking, and set aside.
In a large skillet, over medium heat, melt the butter. Stir in the garlic cooking just until fragrant, about 30-45 seconds. Don't over cook and let the garlic burn or turn bitter.
Whisk in the flour and pepper until smooth, and cook until the mixture's bubbling. Whisk in the half & half, a little at a time, until completely incorporated and simmer until the sauce is smooth and slightly thickened. Remove the skillet from heat.
Stir in 3/4 cups of both the cheddar and mozzarella cheeses, and the Parmesan cheese, whisking until completely melted and the cheese sauce is smooth.
Add the pasta & chicken to the sauce, stirring gently until everything's evenly combined and generously coated in the cheese sauce.
Spread the mixture out evenly into the prepared casserole dish. Sprinkle the remaining cheese evenly out overtop. You can be a little generous and add a bit extra for added cheese effect.
Bake the dish at 350 degrees for 25-30 minutes, or until the dish's bubbly throughout and the cheeses are melted and golden brown at the edges. Let rest for 2-3 minutes before scooping and serving.

20-MINUTE CHICKEN ROTINI MAC & CHEESE

20-Minute Chicken Rotini Mac & Cheese image

Rotini pasta stands in for the mac in this easy 20-Minute Chicken Rotini Mac & Cheese with mixed vegetables.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 5

Ingredients

1 pkg. (10 oz.) VELVEETA Rotini & Cheese Whole Grain
1 pkg. (16 oz.) frozen vegetable blend
2 cups chopped cooked chicken
1/2 tsp. black pepper
1/4 tsp. garlic powder

Steps:

Cook Pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 3 min.; drain. Return pasta mixture to saucepan.
Stir in Cheese Sauce, chicken and seasonings; mix well.
Cook 1 to 2 min. or until heated through, stirring occasionally.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 32 g

A 20-MINUTE CHICKEN PARMESAN

A 20-Minute Chicken Parmesan image

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Provided by Aleksa

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
1 egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

Press chicken breasts with the palm of your hand to flatten to an even thickness.
Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g

20-MINUTE MAC 'N CHEESE

20-Minute Mac 'n Cheese image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound dry elbow macaroni
Coarse salt
3 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
2 1/3 cups finely shredded Cheddar
1/2 cup finely shredded Gruyere
1/2 cup finely grated Parmigiano-Reggiano
Pinch white pepper
1/8 teaspoon freshly ground nutmeg

Steps:

Bring a large pot of water to a boil. Add the macaroni and about 1 tablespoon salt and cook according to package directions, usually 6 to 8 minutes. Transfer to a colander and drain well.
While the pasta cooks, melt the butter in a 4-quart pot over medium heat. Stir in the flour with a wooden spoon, stirring and cooking until the mixture is smooth, about 1 minute. Whisk in about 1/2 cup of the milk, whisking until no lumps remain. Then whisk in the rest of the milk until the sauce is smooth. Bring to a simmer and whisk constantly until the sauce is slightly thickened, 1 to 2 minutes.
Reduce the heat to medium-low. Stir in the Cheddar, Gruyere and Parmigiano-Reggiano with a wooden spoon. Stir until the cheese is completely melted and the sauce is smooth. Stir in the pepper and nutmeg and season to taste with salt. Remove from the heat.
Transfer the drained pasta to a large bowl. Pour the sauce over the pasta and stir until well combined. Serve warm.

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