Fiesta Chicken Pasta Bake
10 min
Prep Time
30 min
Cook Time
40 min
Total Time
8
Servings
Ingredients
- 8 ounces fusilli pasta, uncooked (or any other pasta shape)
- 1 cup thick and chunky salsa
- 1 cup sour cream
- 1 tablespoon 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
- Cook pasta al dente according to package instructions (will yield about 4 cups cooked pasta). Drain and cool.
- Preheat oven to 350°F. In a large bowl, stir together the salsa, sour cream, and taco seasoning. Add the cooked pasta and stir to coat.
- Add the corn, black beans, chicken, and 1 cup of the cheese. Toss to combine and pour into a 9x13 baking dish. Sprinkle the remaining 1 cup of cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes or until cheese is bubbly.
- Garnish with cilantro or green onions if desired. Serve and enjoy!