This three cheese chicken and rotini pasta casserole is a cheesy pasta bake that makes a full meal out of macaroni and cheese. This chicken mac and cheese features a velvety cheese sauce and tender piece of chicken for a hearty comforting meal.
Sometimes I wish I could just feed my family mac and cheese and call it a day.
I just want us all to dive into a bowl of cheesy, pasta goodness and have that be dinner.
Well, I would do that more, but mom guilt inevitably gets me.
I feel like I need to feed them a little more substance than just plain mac and cheese.
I do have a family full of growing, extremely hungry boys after all.
That’s where this three cheese chicken and rotini pasta casserole comes in.
It’s basically a macaroni and cheese bake but with a shot of filling protein from shredded chicken.
I’m happy and they are happy and full for longer than five minutes after I serve this up.
Plus it’s super easy and made from basic, easy to find ingredients.
Ingredients
To make this you’ll need:
- Pasta– Dry rotini pasta
- Butter
- Garlic– Minced
- Flour– To thicken the sauce
- Black pepper– To taste
- Half and Half- This is preferable but you could also use whole milk. Don’t substitute low fat milk.
- Cheese– Shredded cheddar, shredded mozzarella, and shredded Parmesan
- Rotisserie chicken– Shredded or chopped
How to Make
To make this cheesy chicken and mac and cheese casserole, start by spraying an 11×7″ casserole dish with non stick cooking spray, and set it aside.
Meanwhile cook the pasta according to the package instructions.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Stir in the garlic cooking just until fragrant, about 30-45 seconds.
Then, whisk in the flour and pepper until smooth so it forms a golden paste.
Whisk in the half and half, a little at a time, until completely it’s incorporated.
Let the sauce simmer until it is smooth and slightly thickened.
At this point, remove the skillet from heat and stir in 3/4 cups of both the cheddar and mozzarella cheeses and all the Parmesan cheese.
Whisk it until the cheese is completely melted and the cheese sauce is smooth.
Then, stir the pasta and chicken into the sauce.
Spread the mixture out evenly into the prepared casserole dish.
Sprinkle the remaining cheese evenly out overtop.
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.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I substitute other pasta in this dish?
Yes, you could use penne or elbows or any small to medium pasta.
Just cook it according to the directions on the package.
Tips and Tricks
- Be careful not to overcook the garlic. If it burns, it will get bitter.
- Want to add some veggie action into the mix? Add some steamed broccoli. Peas & carrots also work. You could even use diced tomatoes & green chiles for a Tex Mex spin.
- Add extra cheese on top for a real cheesy treat!
Other Baked Pasta Dishes
Three cheese chicken and rotini pasta casserole is a hearty homemade version of chicken mac and cheese.
Make it and enjoy!
Looking for other baked pasta dishes?
Try these:
- Two Timin’ Pasta Bake
- BLT Mac And Cheese
- Baked Spaghetti Pie with Pepperoni
- Meat Lover’s Pizza Casserole
- Mac & Cheese Lasagna
- Chicken & Stuffing Stuffed Shells
- Creamy Tomato Soup Mac & Cheese
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Three Cheese Chicken & Rotini Pasta Casserole
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
Instructions
- 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.
Notes
- Be careful not to overcook the garlic. If it burns, it will get bitter.
- Want to add some veggie action into the mix? Add some steamed broccoli. Peas & carrots also work. You could even use diced tomatoes & green chiles for a Tex Mex spin.
- Add extra cheese on top for a real cheesy treat!
Nutrition
recipe originally published March 5, 2019
Amy says
Hello!
I am using a 9” x 13” casserole dish. I am making dinner for about 50 people. There will also be
salad and fresh fruit. How many casseroles should I make? Maybe
3 ? And then just multiply your recipe by 3? My dishes are a littl bigger. Thank you so much!
AMY
4sonsrus says
For that many people I’d make 4 or 5. Better to have a little extra than not enough 🙂
Life Diet Health says
I never thought to add chicken to mac ‘n’ cheese! What a great idea – although my son would eat plain mac ‘n’ cheese every day if he could! Thanks for sharing this delicious dish with us at Fiesta Friday.