Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 2 cups uncooked rotini pasta
  • 1 bag (340g) frozen broccoli florets, thawed and patted dry
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 cups shredded sharp cheddar cheese
  • 1 cup crushed buttery crackers (Ritz style)
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, whisk together the cream of chicken soup, heavy cream, chicken broth, garlic powder, onion powder, and smoked paprika until uniform.
  2. Spread the raw chicken cubes and uncooked rotini pasta evenly across the bottom of a 9x13 inch baking dish.
  3. Pour the liquid cream mixture over the chicken and pasta, ensuring every piece of pasta is submerged. Scatter the dried broccoli florets over the top.
  4. Cover the dish tightly with aluminum foil and bake for 30 minutes to cook the pasta and chicken in the trapped steam.
  5. Remove the foil and stir the mixture gently. Sprinkle the shredded cheddar cheese and crushed crackers over the surface, then drizzle with melted butter.
  6. Return to the oven uncovered for 15–20 minutes until the topping is golden brown and the chicken reaches an internal temperature of 165°F.