Pasta Chicken Taco Bake
Transform your weeknight dinner routine with this irresistible Pasta Chicken Taco Bake—a delightful fusion of Mexican-inspired flavors and classic comfort food! Bursting with tender rotini pasta, shredded chicken seasoned with a zesty taco blend, and creamy layers of sour cream and cream cheese, this casserole is a flavor-packed crowd-pleaser. The addition of diced tomatoes with green chilies, black beans, and sweet corn brings a satisfying mix of textures and colors, while a golden, melty topping of Mexican blend cheese seals the deal. Ready in under an hour, this easy-to-make pasta bake is perfect for busy nights and serves up to six hungry appetites. Garnished with fresh green onions, it’s a great choice for family dinners or casual potlucks.
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Recipe Information
Ingredients
- 12 ounces uncooked rotini pasta
- 1 pound boneless, skinless chicken breasts
- 1 packet taco seasoning mix
- 0.5 cup water
- 4 ounces cream cheese
- 0.5 cup sour cream
- 2 cups shredded Mexican blend cheese
- 1 can diced tomatoes with green chilies (Rotel)
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- 0.5 cup sliced green onions
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the rotini pasta according to the package instructions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook until golden brown and fully cooked (about 6-7 minutes per side). Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet and stir in the taco seasoning mix and water. Cook for 2-3 minutes until well coated and slightly thickened. Remove from heat.
In a large mixing bowl, combine the cooked pasta, seasoned chicken, cream cheese, sour cream, diced tomatoes with green chilies, black beans, frozen corn, and half of the shredded Mexican blend cheese. Mix well until everything is evenly coated.
Pour the mixture into the prepared baking dish and spread it out evenly.
Top the pasta mixture with the remaining shredded Mexican blend cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with sliced green onions before serving.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 628 mg | 13% | |
*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.
