Cheddar Cheese Chicken Pasta Bake

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

Heat olive oil in a large skillet on medium-high heat.

Toss in chicken, onion powder, garlic, 1 teaspoon salt, and black pepper.

Cook and stir until chicken is no longer pink in the center and the juices run clear, about 7 minutes.

Reduce heat to low.

Whisk chicken broth and flour together in a bowl until well blended.

Pour over the chicken in the skillet.

Add half the Cheddar cheese, diced tomatoes, cream, butter, hot sauce, and Worcestershire sauce; stir to combine.

Continue stirring over medium heat until sauce starts to thicken, about 10 minutes.

Stir cooked pasta into skillet.

Pour chicken-pasta mixture into a glass baking dish.

Sprinkle remaining Cheddar cheese on top.

Bake in the preheated oven until cheese is bubbly and melted, about 15 minutes.