Begin by boiling a large pot of water according to the pasta package instructions. Omit the salt to leave room for the seasoning in the sauce. Once the pasta is al dente, drain it and set it aside while preparing the other components. You’ll love how the rotini holds onto the creamy sauce.

While the pasta cooks, season the chicken with half the Nashville hot seasoning. Heat oil in a skillet over medium heat, then add the chicken. Cook and stir for 8-10 minutes or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside. With just a hint of spice, the chicken is already bursting with flavor.

Melt butter in a saucepan over low heat. Add the minced garlic and cook for 30 seconds, just until fragrant. Gradually whisk in the flour and cook for 2 minutes to form a roux. Slowly pour in the milk, stirring continuously, and bring the mixture to a gentle boil.

Reduce the heat and simmer for 3-5 minutes until thickened and silky. Remove the sauce from the stovetop and stir in 1 ½ cups of shredded cheddar cheese until melted. This sauce is rich, creamy, and utterly indulgent!

Stir the cooked chicken and remaining hot seasoning into the cheese sauce. Then, fold in the drained pasta, ensuring every piece is coated evenly. Pour this mixture into a greased 2-quart casserole dish to prepare for baking.

Combine the crushed corn flakes, the remaining shredded cheese, and the rest of the hot seasoning in a small bowl. Sprinkle the mixture generously over the casserole for a crispy, flavorful topping.

Cover the dish with foil and bake at 350°F for 15-20 minutes, removing the foil halfway through. Drizzle honey over the top just before serving for a delicious finishing touch.