Fiesta Chicken Pasta Bake

This Fiesta Chicken Pasta Bake is a vibrant and flavorful dish that combines the best of Mexican-inspired ingredients with hearty pasta. It’s an easy, crowd-pleasing meal that’s perfect for busy weeknights or when you want to serve something comforting yet full of flavor. The blend of salsa, taco seasoning, and cheese creates a creamy and zesty sauce that coats every bite of pasta, while the corn, black beans, and chicken add substance and texture. Finished with a bubbly, cheesy topping, this dish is sure to become a family favorite.

Ingredients:

• 8 ounces fusili pasta, uncooked (or any pasta shape)
• 1 cup thick and chunky salsa
• 1 cup sour cream
• 1 tablespoon Old El Paso taco seasoning
• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 2 cups shredded Monterey Jack and Cheddar cheese, divided (or use all Cheddar)
• Optional: cilantro or sliced green onions for garnish

Instructions:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain the pasta and let it cool slightly.

1. Prepare the Sauce:

• Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 1 cup of salsa, 1 cup of sour cream, and 1 tablespoon of taco seasoning. Stir until the mixture is smooth and well combined.

1. Assemble the Bake:

• Add the cooked pasta to the bowl with the sauce, stirring until the pasta is evenly coated. Next, add the drained corn, black beans, shredded chicken, and 1 cup of the shredded cheese. Toss everything together until all the ingredients are well mixed.

1. Bake:

• Pour the pasta mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of shredded cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden.

1. Serve:

• Once baked, remove the dish from the oven and let it sit for a few minutes. Garnish with freshly chopped cilantro or sliced green onions, if desired, for a burst of fresh flavor. Serve warm.

Tips:

• Make It Spicy: If you like a bit of heat, use a spicy salsa or add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture.
• Customize the Vegetables: Feel free to add other veggies like diced bell peppers, jalapeños, or even sautéed onions to enhance the flavor and texture.
• Cheese Options: While Monterey Jack and Cheddar are a delicious combination, you can also use Pepper Jack for an extra kick, or all Cheddar if that’s what you have on hand.
• Make-Ahead: This dish can be assembled ahead of time and stored in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s cold from the fridge.
• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

This Fiesta Chicken Pasta Bake is a versatile and satisfying dish that brings a fiesta of flavors to your table with minimal effort!