Cheesy Pasta with Chicken and Vegetables

Use hearty rotini pasta and stir in vegetables and chopped chicken to easily make this creamy cheesy pasta a family favorite.
  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    25 - 30 minutes

  • Course

    Main Dish

You’ll Need...

Non-Stick Foil



PREHEAT oven to 350°F. LINE a 9x13x2-inch (2-qt) casserole dish with Reynolds Wrap® NONSTICK Aluminum Foil, with the non-stick (dull) side facing up. Set Aside.

COOK the pasta in large pot following package directions for al dente texture. DRAIN in a colander, reserving 1/2 cup of the water. Set pasta and reserved water aside.

MELT the butter in the pot over medium heat. ADD the onion; sauté until tender. STIR in the flour, salt, and pepper. GRADUALLY ADD milk and cream, WHISKING constantly, until mixture is smooth, bubbly and slightly thickened. GRADUALLY STIR in the cheddar cheese until melted. MIX in the cooked pasta, chopped chicken, and diced red pepper. If sauce is too thick, STIR in the reserved water, two tablespoons at a time, to desired texture. SPREAD the ingredients evenly in the lined casserole dish.

BAKE 25 to 30 until lightly browned, bubbly and the center of the casserole reaches 165°F. Let stand 10 minutes then serve hot.