Southwest Chicken Pasta Bake
This spicy chicken and pasta casserole is loaded with southwest seasonings and veggies, all in a creamy cheese sauce that's sure to become a favorite.
Servings: 8 servings
Calories: 642kcal
Ingredients
- 12 ounces dry pasta
- 5 Tbsp butter
- 1/3 cup flour
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 cups half-and-half
- 1 cup chicken stock
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Pinch of cayenne pepper
- Salt and pepper to taste
- 3 cups shredded pepper Jack cheese divided
- 3 cup chopped cooked chicken
- 1 cup frozen corn
- 2-3 green onions chopped
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Cook pasta according to package directions. Drain.
- Meanwhile, in a large saute pan, melt the butter. Add the garlic and red pepper and cook until tender, 3-5 minutes. Stir in the flour and cook a few minutes more.
- Whisk in the half-and-half and chicken stock. Cook and stir until sauce is bubbly and thickened. Stir in the taco seasoning, cumin, oregano, and cayenne pepper. Season with salt and pepper, to taste.
- Add 2 cups of the cheese and stir until melted. Stir in the chicken, corn and green onions and mix well.
- Transfer the pasta to the prepared baking dish. Top with remaining cheese. Bake, uncovered, for about 30 minutes, or until pasta is bubbly and cheese is golden. Top with fresh chopped cilantro before serving.
Nutrition
Serving: 1g | Calories: 642kcal | Carbohydrates: 48g | Protein: 33g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 568mg | Fiber: 3g | Sugar: 6g