Save A comforting and flavorful baked pasta dish featuring tender chicken, zesty salsa, and melted cheese for a family-friendly weeknight meal.
This cozy chicken stew is a perfect blend of flavors that always pleases my family on busy nights.
Ingredients
- Pasta: 300 g (10 oz) penne or rotini pasta (regular or gluten-free)
- Chicken: 2 medium boneless, skinless chicken breasts (about 400 g / 14 oz) diced, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
- Sauce: 2 cups (500 ml) tomato salsa (mild or spicy as preferred), 1/2 cup (120 ml) sour cream, 1/2 cup (120 ml) chicken broth
- Cheese: 1 cup (100 g) shredded cheddar cheese, 1 cup (100 g) shredded mozzarella cheese
- Vegetables & Garnish: 1 small red bell pepper diced, 1/2 red onion diced, 2 tbsp fresh cilantro chopped (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Cook Chicken:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, paprika, cumin, salt, and pepper. Cook for 5 6 minutes until the chicken is browned and cooked through.
- Sauté Vegetables:
- Add the diced bell pepper and red onion to the skillet sauté for 2 3 minutes until slightly softened. Remove from heat.
- Combine Ingredients:
- In a large bowl, combine cooked pasta, chicken and veggies, salsa, sour cream, and chicken broth. Mix well to coat evenly.
- Assemble Dish:
- Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheddar and mozzarella cheeses. Top with the remaining pasta mixture, then sprinkle with the rest of the cheeses.
- Bake:
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Rest & Serve:
- Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro if desired. Serve hot.
Save This recipe always brings smiles at family dinners especially when served alongside garlic bread and a crisp green salad.
Required Tools
Large pot, Large skillet, Mixing bowl, 23x33 cm (9x13 inch) baking dish, Knife and cutting board, Cheese grater
Allergen Information
Contains: Wheat (unless using gluten-free pasta), Milk (cheese, sour cream). May contain: Soy (in processed cheese) check salsa for allergens. Always double-check ingredient labels if you have food allergies.
Nutritional Information
Calories: 540, Total Fat: 22 g, Carbohydrates: 49 g, Protein: 35 g per serving.
Save This flavorful baked pasta dish is sure to become a staple in your weeknight meal rotation.
Recipe FAQ
- → What type of pasta works best?
Penne or rotini pasta is recommended for its ability to hold sauce well, but any short pasta will work, including gluten-free options.
- → Can I adjust the spice level?
Yes, use mild or spicy salsa according to preference. Adding jalapeños provides extra heat if desired.
- → How do I prevent the chicken from drying out?
Cook the chicken just until browned and internal juices run clear, then mix promptly with salsa and broth before baking.
- → Can I substitute sour cream?
Greek yogurt works well as a lighter alternative while maintaining creaminess in the sauce.
- → What garnish complements this dish?
Fresh chopped cilantro adds a vibrant finish, but parsley or green onions also pair nicely.