Baked Rotini with Chicken and Tomatoes
This baked rotini with chicken and tomatoes is a must try of you love Italian cuisine. This dish is what you need when you want a filling and quick pasta dish to cook.
Equipment
Large saucepan
10-inch non-stick skillet
9x13 inch (23x33cm) casserole dish
Large pot for boiling pasta
Colander
Wooden spoon or silicone spatula
Instant-read thermometer
Ingredients
- 8 oz rotini - 225g
1 teaspoon vegetable oil
1 lb ground chicken - minced chicken, 450g
4 tablespoons butter - divided, 55g
5 oz button mushrooms - sliced, 140g
¼ cup all purpose flour (plain flour Australia and UK) - plain flour in Australia and UK, 30g
2 cloves garlic - minced- 3 cups whole milk - 720ml
1 cup mozzarella cheese - shredded, 115g
½ cup sun-dried tomatoes - oil-packed, drained and thinly sliced, 55g
¼ cup Parmesan cheese - finely grated, 25g
1 teaspoon salt
1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- Lightly oil a 9x13 inch (23x33cm) casserole dish. Cook your rotini according to the packet directions. Drain and set aside.8 oz rotini
- While the pasta is cooking, place a 10-inch non-stick skillet over medium-high heat. Add the oil to the skillet, then crumble in the ground chicken. Season with salt and pepper and cook, breaking the meat into small pieces with a wooden spoon, until fully cooked through and no pink remains — about 6–8 minutes. Use an instant-read thermometer to confirm it has reached 165°F / 74°C.1 teaspoon vegetable oil, 1 lb ground chicken, 1 teaspoon salt, 1 teaspoon ground black pepper
- Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining 3 tablespoons of butter to the same saucepan and stir until melted.4 tablespoons butter, 5 oz button mushrooms, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the flour and garlic and cook, frequently stirring, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, stirring constantly, until it thickens enough to coat the back of a spoon — about 3–4 minutes. Remove the saucepan from the heat and stir in the mozzarella until fully melted and smooth. Taste and adjust salt and pepper as needed.1/4 cup all purpose flour (plain flour Australia and UK), 2 cloves garlic, 3 cups whole milk, 1 cup mozzarella cheese, 1 teaspoon salt, 1 teaspoon ground black pepper
- Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to distribute evenly. Sprinkle the pasta with Parmesan.8 oz rotini, 1/2 cup sun-dried tomatoes, 1 lb ground chicken, 1/4 cup Parmesan cheese
- Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk stirred in, or cover with foil and warm at 325°F / 165°C for 20 minutes.
Freezer-friendly: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate unbaked. Add 5–10 minutes to the bake time since it goes in cold.
Pro Tip: Cook the flour-butter paste for the full 3 minutes before adding any milk — this eliminates the raw flour taste. Add milk slowly, stirring constantly, to prevent lumps.
Food Safety: Ground chicken must reach 165°F / 74°C internally. Because it is pale even when raw, colour alone is not reliable — use an instant-read thermometer or break a piece open to check for fully opaque, white meat.
Nutrition
Serving: 1servingCalories: 680kcalCarbohydrates: 62gProtein: 38gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 76mgSodium: 950mgPotassium: 1047mgFiber: 4gSugar: 17gVitamin A: 958IUVitamin C: 7mgCalcium: 537mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
