This recipe is DELICIOUS! My husband is NOT a fan of casseroles, but this is a little bit more like a pasta dish than a "casserole". (We're from The South where anything called a "Casserole" is mixed with mayo or COMS and covered in a layer of crumbled crackers with tons of cheese and baked for a while.) I made this for him and his bandmates one evening this week and it received stellar reviews!! It's perfect for the spring/summer because it's so light tasting. The flavor of the basil and bell peppers mixed ... that's trick, I think! I changed a couple of things. I followed one reviewer's idea of using only two pans -- one for boiling the pasta and the other for everything else. Excellent idea. Who wants to wash an extra two pots?! And I also added a dose of garlic to the chicken and bell pepper while it cooked. (Maybe ~1/2 tsp.) This will definitely be a repeat at our house! Yum!!

Easy and good. A real family favorite or a great dish to enjoy with friends. I did as the pervious posters suggusted and did the chicken first, I did set it aside and cook up the sause just beause my pan wouldn't have been big enough to hold it all. I also added about 3/4 teaspoon chopped gaarlic to the chicken.

WHOOO-HOOOO!!! This one's a winner! I read the reviews before I made mine, and here's what I did: I preheated my large skillet nice n hot (just before the olive oil in it started to smoke). Then, I added the diced chicken. As the chicken started to cook, I added salt & pepper (a fair amount). While the chicken was going, I heated 2 cups of heavy cream and 2 T butter. I didn't have a drop of milk in the house, and I didn't want to use a whole stick of butter, so... there ya go. :) Now, back to the chicken: About halfway through the cooking, I tossed in 3 healthy cloves of minced garlic, 2 diced scallions, 1/2 green pepper, and 1/2 yellow pepper (no red in the store that day). I also used 1 cup of Parm instead of 2/3 (all you cheese lovers out there know what I'm talkin' about, wink, wink). And I doubled the dried spices, while omitting the chives (didn't have any, and I had already used fresh scallions anyway). This dish is absolutely wonderful. For those who noted a bland taste, I would recommend seasoning the chicken with salt and pepper, and also tossing in garlic AND scallions along with the peppers while chicken is still cooking. Doing this allows the flavor of all these wonderful veggies to enhance the chicken and the entire dish. I reheated this one stove top the next day: I poured about 1/5 cup of chicken broth into a sauce pan. Then, I added the Chicken Rotini and stirred occasionally while cooking it over medium low to medium heat. Tastes fresh! Deliciou

It was not a family favorite. My hubby did not like it (a very picky man)however my kids did.

So easy and very tasty!

very easy and quick to make. Tastes great!

I thought this dish was excellent. I cook a lot and it didn't seem to be a ton of work but I did have a stack of dishes at the end...not a huge surprise with a pasta entree. Anyhow, I added quite a little garlic and fresh mushrooms. I wish I would have added cornstarch because it was a little thin. Also, just a word of caution, if you follow the directions exactly, the noodles and chicken will be sitting quite a while and will likely be cool by the time the sauce is done cooking (which takes quite a while). Try to cook as much at once as possible or put the cooked portions someplace to keep them warm.

This is GOOD!!! I did add mushrooms along with the peppers. I also added minced garlic to the chicken while browning. YUM!!! My side dish was the strawberry and spinach salad.

It's a little time-consuming chopping all the vegetables, but everything else was quite easy from there! Provides a delicious end result; I shredded the chicken and used tricolor rotinis. Definitely a repeat dish.

My whole family LOVED this! It was very creamy, delicious, and good as leftovers the next day! Enjoy!

This was wonderful! I made it again for guests. I thought it was easy to make and well worth the bit of chopping effort. I added mushrooms,onion and garlic. My guests ALL wanted a copy of the recipe.

My husband and I really liked this dish. Like many, I only used two pans--one for pasta and one for everything else. Added some chicken rub to the chicken prior to cooking and used whole wheat rotini. May add pepper next time for a tad more flavor.

This was really easy and very good prepared exactly as instructed. Its also fine made with fat free half and half.

I thought this was only okay. It's kind of a lot of chopping and grating and busy work, and the end result is just so-so. An acceptable dinner, but nothing very exciting. My family found the flavor to be pretty bland. Will not be making again. Sorry!

I think this recipe sounds so good i wish it didn't take so long. I also wish it didn't have cheese in it.

4 pans? Eh. I agree with the comments about the mess, and personally think that each pot being so "sterile" leaves a whole lotta flavor out of this equation. So I did it with two pots -- one for the boiling of pasta, and the second for everything else. Cook the chicken and peppers FIRST, in a large skillet. Drain a little fat, if you want, and then directly add the cream/herb mixture. Cook that down. When the pasta is almost ready (about 1 minute short of finish), drain it and add it to the skillet. Mix all that love up together. Hot and luscious -- you'll be eating all your flavors from one pan, instead of rinsing much of the taste down the drain. Other than the prep style, I thought the ingredients worked really well -- thank you!