Chili Chicken and Cheddar Baked Pasta
Indulge in the hearty comfort of Chili Chicken and Cheddar Baked Pasta, a bold and flavorful twist on classic baked pasta dishes. This recipe combines tender penne pasta, perfectly seasoned chicken breast, and a medley of sautéed fresh vegetables, all smothered in a rich, spiced tomato sauce infused with chili powder, paprika, and cumin for a subtle kick. The dish is generously topped with a gooey layer of sharp cheddar and creamy mozzarella, baked to golden perfection. Ready in just an hour, this 6-serving casserole is a crowd-pleasing dinner perfect for busy weeknights or casual get-togethers. Garnish with fresh parsley for a vibrant finish, and enjoy this cheesy, zesty masterpiece!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 15 oz Tomato sauce
- 14 oz Crushed tomatoes
- 2 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast, season with a pinch of salt and pepper, and cook for 4-5 minutes per side or until golden and fully cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, diced onion, red bell pepper, and green bell pepper for 4-5 minutes until softened.
Stir in the tomato sauce, crushed tomatoes, chili powder, paprika, ground cumin, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld together.
Add the cooked pasta and diced chicken to the skillet. Toss to coat everything evenly with the sauce.
Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and allow the dish to cool slightly for 5 minutes. Garnish with chopped fresh parsley if desired.
Serve hot and enjoy your Chili Chicken and Cheddar Baked Pasta!
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.4 g | 201% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 5591 mg | 243% | |
| Total Carbohydrate | 326.4 g | 119% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 32.8 g | ||
| Protein | 279.8 g | 560% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2685 mg | 207% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3504 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
