Fiesta Chicken Pasta Bake
This creamy, cheesy pasta bake is filled with seasoned chicken, sweet bell peppers, salsa, and plenty of melted cheese.
Ingredients
For the Taco Seasoning Blend (skip if using pre-made):
- 1 tbsp chili powder
- 2 tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp black pepper
For the Casserole:
- 16-18 oz penne pasta
- 3 tbsp kosher salt for the pasta water
- 1 tbsp avocado oil
- 1 onion diced
- 2 bell peppers one yellow and one orange, diced
- 4 cloves garlic minced
- 3 cups cooked shredded chicken
- 2 tbsp taco seasoning blend pre-made or homemade, above
- 2 tsp salt reduce to 1 ½ tsp if using pre-made seasoning that contains salt
- 2 cups salsa
- 2 cups sour cream
- 2 cups shredded cheese sharp white cheddar plus a melting cheese like Monterey Jack or Colby Jack
Instructions
- Cook The Pasta: Cook the 16-18 oz penne in water salted with 3 tbsp kosher salt (this flavors the pasta as it cooks, and most of the salt drains out afterward) until al dente. Drain and transfer to a large 9x13 casserole dish.
- Make the taco seasoning (if homemade): Combine 1 tbsp chili powder, 2 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp oregano, and ¼ tsp black pepper in a small bowl.
- Sauté the vegetables: In a large skillet, heat 1 tbsp avocado oil over medium heat. Add the diced onion and bell peppers, and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add Chicken & Seasonings: Stir in the 3 cups shredded chicken, 2 tbsp taco seasoning, and 2 tsp salt. Cook until warmed through, 3-4 minutes, then turn off the heat.
- Mix The Sauce: Pour 2 cups sour cream and 2 cups salsa over the pasta and stir to combine. Add the chicken and vegetable mixture to the casserole dish and stir to combine.
- Top and bake: Sprinkle the 2 cups shredded cheese evenly over the top. Bake at 350°F for 25 minutes, until bubbly and golden.
Video
