Description
Mexican Chicken Pasta Casserole is a vibrant, comforting dish that brings together tender chicken, pasta, and zesty Mexican flavors in a cheesy delight. Ideal for family dinners or gatherings, this casserole is not only satisfying but also easy to prepare. With colorful ingredients and rich aromas wafting through your kitchen, this recipe promises to become a cherished favorite that will leave everyone asking for seconds.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 12 oz short pasta (penne or rotini)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 8 oz cream cheese
- 2 tbsp taco seasoning
- 2 cups shredded cheese blend (cheddar and Monterey Jack)
Instructions
- Preheat your oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
- Cook the pasta in salted boiling water until al dente according to package instructions; drain and set aside.
- Season the chicken breasts with salt, pepper, and half of the taco seasoning. In a skillet over medium heat, cook the chicken for about 5-6 minutes per side until golden brown and cooked through.
- In a mixing bowl, combine cream cheese, remaining taco seasoning, black beans, corn, diced tomatoes (with juices), and shredded cheese; mix well.
- In the greased baking dish, combine cooked pasta with sliced or cubed chicken. Pour sauce mixture over the top and toss gently.
- Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole (approx. 300g)
- Calories: 520
- Sugar: 4g
- Sodium: 860mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 90mg