Bring a large pot of salted water to a boil over high heat. Add rotini pasta and cook until al dente (about 8-10 minutes). Strain and set aside.

In a large skillet, heat a splash of oil over medium heat. Add diced chicken and cook for about 5-7 minutes, until golden brown. Ensure the internal temperature reaches 165°F.

Add diced tomatoes with green chiles, chicken broth, and ranch seasoning to the skillet. Stir and bring to a gentle boil for 3-5 minutes.

Lower the heat to medium-low and fold in the cooked rotini pasta. Mix gently to coat.

Stir in cheddar cheese and sour cream, cooking on low heat for 2-3 minutes until melted and creamy.

Season with salt and pepper to taste. Serve warm.