Hickory Ridge, AR

One-Pot Creamy Rotini Chicken

Gin Lee
One-Pot Creamy Rotini ChickenPhoto byGin Lee

One-Pot Creamy Rotini Chicken

One-Pot Creamy Rotini Chicken is a delicious and comforting meal that brings together the goodness of rotini pasta, tender chicken, and a creamy cheese sauce in a single pot. This recipe is simply awesome to prepare on busy weeknights when you want a satisfying meal without spending hours in the kitchen. With just a handful of simple ingredients, you can create a hearty and flavorful dish that the whole family will love.


  • 1 pound (16 ounces) of Rotini pasta
  • 2 cups of Velveeta cheese, cut into small cubes, or use shredded Velveeta
  • 1 can of cream of mushroom soup, or any other "cream of soup"
  • 1 large can of chicken, or 1 pound of precooked chicken breast, cut into bite-sized pieces
  • 1 1/2 teaspoons of freshly ground black pepper
  • About 4 quarts of water to cook the pasta in


In a large pasta pot, add 4 quarts of water and bring it to a rapid boil over high heat. Then add 1 pound (16 ounces) of Rotini pasta and lower the heat to medium-high.

Allow the pasta to cook for about 12 minutes. Then take the pot to the sink and drain most of the liquid off, leaving about 1 cup of liquid in the pan with the pasta. (The liquid can be saved to use as fertilizer for your house plants or garden.)

Now, place the pasta pot back on the burner. Lower the heat on the burner to the lowest setting.

Next, add 2 cups of Velveeta cheese, 1 can of cream of mushroom soup, or any other "cream of soup," 1 large can of chicken, and 1 1/2 teaspoons of freshly ground black pepper. Stir well. Add extra seasoning to your preferred taste.

Finish cooking and stir constantly to thicken the sauce. Stir just until the cheese is melted throughout. Move the pasta pot off the burner. Allow the pasta to set for a few minutes. Serve and enjoy!


This dish is best enjoyed fresh, as the creamy sauce tends to thicken upon cooling. However, if you need to make it ahead of time, you can store it in an airtight container in the refrigerator for up to two days. When reheating, add a splash of milk or broth to help revive the creaminess of the sauce.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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