Save to Pinterest The first time I made this, my roommate actually asked what restaurant I ordered from.
I discovered this combo on a Tuesday night when I had random leftovers and zero energy.
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Ingredients
- Penne or rigatoni pasta: I prefer rigatoni because those ridges catch all the cheesy sauce
- Cooked chicken breast: Rotisserie chicken from the grocery store works perfectly here
- Black beans: Rinse them really well unless you want gray pasta
- Corn kernels: Frozen is totally fine and honestly what I use most of the time
- Red bell pepper: Adds a little sweetness that balances the spices
- Onion: Finely chopped so it disappears into the dish
- Tomato salsa: This is basically your pasta sauce so pick one you actually like eating
- Sour cream: Makes everything creamy and tangy
- Cheddar cheese: Sharp gives the best flavor
- Monterey Jack cheese: Melts beautifully and stretches when you serve it
- Ground cumin: This is what makes it taste Tex-Mex instead of just spaghetti
- Chili powder: Use your favorite brand
- Smoked paprika: Adds this incredible depth
- Salt and black pepper: Taste as you go
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Instructions
- Get your oven ready:
- Preheat to 200°C and grab a 9x13 baking dish, give it a quick spray with cooking oil
- Cook the pasta:
- Boil it until just barely al dente because it will cook more in the oven
- Sauté the veggies:
- Cook onion and bell pepper in a skillet until they are soft and smell amazing
- Build the filling:
- Add chicken, beans, corn and all the spices, let everything hang out for a couple minutes
- Make it creamy:
- Stir in the salsa and sour cream until combined, then take it off the heat
- Combine everything:
- Mix the pasta with the chicken mixture and most of the cheese in a big bowl
- Assemble:
- Pile it into your baking dish and cover the top with the rest of the cheese
- Bake until bubbly:
- About 20 to 25 minutes until the cheese is melted and starting to turn golden
- The hardest part:
- Let it rest for 5 minutes before serving, this helps it set so you get actual scoops instead of a mess
Save to Pinterest This has become my go-to when friends come over because everyone loves it and I am not stuck in the kitchen all night.
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Making It Your Way
I have tried swapping in ground beef, turkey, even leftover taco meat and they all work great.
Serving Ideas
A simple green salad with lime dressing cuts through all that richness perfectly.
Leftovers And Storage
This actually tastes better the next day because all the flavors have time to hang out together.
- Portion leftovers into containers before they cool completely
- Freeze individual portions for those nights you just cannot
- Add a splash of milk when reheating if it seems thick
Save to Pinterest Grab a fork and dig in right from the dish if no one is watching.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours in advance. Cover it tightly and refrigerate, then bake as directed. You may need to add 5-10 minutes to the cooking time if baking from cold.
- → What can I substitute for chicken?
Cooked turkey, ground beef, or even seasoned tofu work wonderfully. Adjust cooking times slightly depending on your protein choice. Ground beef should be browned separately before adding to the mixture.
- → How do I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder and smoked paprika to taste. Serve with hot sauce on the side for extra heat.
- → Can this be frozen for later?
Absolutely. Leftovers freeze well for up to 2 months. Store in an airtight container and reheat in the oven at 180°C (350°F) until warmed through, about 20-25 minutes.
- → What type of pasta works best?
Penne or rigatoni are ideal as their ridges and tubes trap the sauce. However, you can use any short pasta shape you prefer. For a gluten-free version, use certified gluten-free pasta.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn kernels are an excellent choice when in season. Frozen corn is perfectly fine and often more convenient. Canned corn is also acceptable but should be drained well to avoid excess moisture.
