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Cheesy Rotini & Chicken Skillet

  • prep time: 10 min
  • total time: 25 min
  • serves: 6 people
  • calories: 339 1 serving

Sauteed chicken. rotini  and corn are coated in a flavorful sauce made from Cheddar cheese soup and picante sauce.


  • 4 cups cooked rotini (spiral) pasta (from about 2 cups/8 ounces dry)
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup Pace® Picante Sauce
  • 1/4 cup milk
  • 1 cup frozen whole kernel corn, thawed
  • 1/4 cup shredded Cheddar cheese


  • Step 1

    While the rotini is cooking, season the chicken as desired.  Sprinkle the chicken with the chili powder.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

  • Step 2

    Stir in the soup, picante sauce, milk and corn and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Add the rotini and cheese and toss to coat.  Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!

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