Meanwhile, season chicken with 1 Tbsp. hot seasoning. Heat oil in large skillet; add chicken. Cook and stir chicken on medium heat 8 to 10 min. or until done. Remove from heat and reserve
Melt butter in pan on low heat. Add garlic; cook 30 sec. Add flour; cook and stir until hot and bubbly. Gradually stir in milk. Bring to boil, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat
Add 1-1/2 cups cheddar cheese; stir until melted. Stir in chicken and 2 tsp. hot seasoning
Drain pasta. Add to cheese sauce; mix well. Spoon into 2-qt. casserole sprayed with cooking spray
Combine corn flakes, remaining cheese and remaining hot seasoning together in a small bowl; sprinkle over casserole; cover
Bake 15 to 20 min. or until heated through, removing foil after 10 min. Drizzle with honey before serving
Ingredients
2 1/2 cups rotini, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
