Save The rainy Tuesday I discovered this dish was completely accidental. I had leftover rotisserie chicken, half a jar of salsa, and a craving for something cheesy but not quite Mexican food. My roommate walked in as I was throwing pasta into the chicken mixture and gave me this look that said youve lost your mind. But when we pulled it bubbling out of the oven twenty minutes later, that same roommate went back for thirds.
I started making this regularly during my first year of teaching when weeknight cooking felt impossible. My sister visited one exhausted Wednesday and took one bite before demanding the recipe. Now she makes it for her family every Sunday, and her kids actually eat the peppers without complaining.
Ingredients
- Penne or rigatoni pasta: These shapes hold onto the sauce beautifully and catch the cheese in just the right way
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time on busy nights
- Black beans: These add protein and make the dish feel substantial without being heavy
- Corn kernels: Fresh corn gives the best sweetness but frozen works perfectly fine in a pinch
- Red bell pepper: The sweetness balances the spices and adds such beautiful color throughout
- Onion: Finely chopped so it melts into the background while adding essential depth
- Tomato salsa: This becomes your pasta sauce, so choose one you genuinely enjoy eating straight from the jar
- Sour cream: This tames the heat and creates the most velvety texture
- Cheddar and Monterey Jack cheese: The combination gives you perfect meltiness and the right amount of sharpness
- Ground cumin and chili powder: These build that Tex Mex foundation without overwhelming the dish
- Smoked paprika: This subtle addition adds a depth that makes people ask what your secret ingredient is
- Salt and black pepper: Season generously since the pasta will absorb some as it bakes
Instructions
- Get your oven ready:
- Preheat to 200°C and grease a 9x13 baking dish with a little oil or butter
- Cook your pasta:
- Boil the pasta until just shy of al dente since it will finish cooking in the oven, then drain well
- Sauté the vegetables:
- Cook the onion and bell pepper in a large skillet over medium heat until they soften and smell sweet, about 4 minutes
- Build the flavor base:
- Add the chicken, beans, corn and all the spices to the skillet, stirring constantly for 2 minutes until everything is fragrant
- Create the sauce:
- Pour in the salsa and stir in the sour cream until the mixture is creamy and well combined, then remove from heat
- Bring it all together:
- Mix the pasta with the chicken mixture in a large bowl, then stir in most of the cheese, reserving some for the topping
- Assemble the bake:
- Transfer everything to your prepared baking dish and scatter the remaining cheese across the top
- Bake until bubbly:
- Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden in spots
- Let it rest:
- Wait 5 minutes before serving so the flavors settle and the portioning is easier
Save This recipe became my go-to contribution for every potluck and new parent meal. Something about the familiar flavors feels like a hug, and people always seem genuinely surprised by how much they enjoy the combination.
Making It Your Own
I've discovered that the beauty of this dish is its adaptability. Sometimes I use whatever cheese is in my fridge, and it always turns out comforting and delicious. The recipe forgives so many substitutions while still tasting like you put in real effort.
Perfect Pairings
A simple green salad with lime dressing cuts through the richness perfectly. If you want to keep the Tex Mex theme going, a side of cilantro lime rice works wonderfully. And don't forget something cold to drink, maybe an unsweetened iced tea or a light beer.
Storage And Reheating
This actually improves overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days, or freeze portions for those nights when cooking feels impossible. Reheat with a splash of water to restore the creamy texture.
- Let it cool completely before refrigerating to prevent condensation from making it soggy
- Reheat individual portions in the microwave at 50 percent power for the best texture
- Frozen portions will keep for up to 2 months but taste best within the first month
Save There's something deeply satisfying about a dish that comes together so quickly yet delivers such comfort. This pasta bake has saved countless weeknights in my kitchen, and I hope it does the same in yours.
Kitchen Guide
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours in advance. Cover it with plastic wrap and refrigerate. Add an extra 5-10 minutes to the baking time if baking from cold. You can also freeze the assembled dish for up to 2 months.
- → What pasta works best for this dish?
Penne and rigatoni are ideal because their tube shapes hold the sauce and ingredients well. Short pasta varieties work better than long pasta for baked dishes. You can also use gluten-free pasta if needed.
- → How do I make this spicier?
Use hot salsa instead of mild, or add fresh chopped jalapeños to the filling. You can also increase the chili powder or smoked paprika. For extra heat, drizzle with hot sauce before serving.
- → Can I substitute the chicken?
Absolutely. Cooked turkey, ground beef, or shredded pork work well as substitutes. You could also use a combination of proteins or keep it vegetarian with extra beans and vegetables.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 180°C oven for 15-20 minutes, covered with foil to prevent drying. It also freezes well for up to 2 months.