HomeCasseroles Chicken Rotini Stovetop Casserole

Chicken Rotini Stovetop Casserole

Posted in : Casseroles on by : Daphne


1 (12 oz) package rotini pasta2 cups half-and-half cream1/2 cup butter1/2 tsp dried oregano1/2 tsp chopped fresh chives1/2 tsp chopped fresh parsley2/3 cup freshly grated Parmesan cheese1/2 tsp dried basil leaves4 skinless, boneless chicken breast halves – cubed1/2 green bell pepper, chopped1/2 red bell pepper, chopped


Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.