30-Minute Creamy Chicken Taco Pasta Bake

This cheesy chicken taco pasta bake started as a way to use up leftovers, and it’s now one of my most-requested dinners (even from the picky eaters!). The perfect balance of creamy, cheesy, and just spicy enough, this is a fast weeknight dinner recipe that feels like comfort food but comes together in just 30 minutes. 

This is very customizable and a great recipe to make pasta night feel more exciting.

Ingredients and Tools You’ll Need

You can use rotisserie chicken and swap the cheeses and pasta for whatever you have on hand. You can also make it mild or spicier depending on your preference. This recipe is very adjustable.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 9×13-inch casserole dish
• Large pot
• Dutch oven or large saucepan
• Whisk
• Wooden spoon or spatula
• Cheese grater
• Non-stick cooking spray or butter

Ingredients

• 16 ounces rotini pasta (or any smaller pasta, cooked and drained according to package instructions)
• 1½ pounds chicken breast (cooked and shredded – rotisserie works great)
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups chicken stock
• 3 tablespoons taco seasoning (mild, medium, or spicy)
• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 4-ounce can green chiles
• ½ cup salsa or pico de gallo
• 1 cup heavy cream
• 2 cups Pepper Jack cheese (shredded, can use any other cheese as well)
• 2 cups Colby Jack cheese (shredded, can use any other cheese as well)
• 2 tablespoons chopped fresh cilantro (plus more for garnish)

How to Make Chicken Taco Pasta Bake

Step One: Prep

Preheat the oven to 375°F (190°C). Then, grease a 9×13-inch casserole dish with non-stick cooking spray or butter.

Step Two: Prepare The Sauce

Melt the butter in a large Dutch oven (4-quart or larger) over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly to avoid burning. Then, slowly pour the chicken stock, whisking it to combine and prevent lumps. Continue to cook over medium heat until the sauce thickens, stirring frequently.

Step Three: Add Seasonings And Cheeses

Stir in the taco seasoning, oregano, garlic, salt, pepper, green chilies, and salsa. Then, heat the mixture until it starts to bubble, stirring occasionally. Next, add the heavy cream, bring it back to a simmer, and reduce the heat to low. Stir in 2 cups of Pepper Jack cheese and 1 cup of Colby Jack cheese. Continue stirring until all the cheese is melted and smooth.

Step Four: Add Pasta And Chicken

Remove the sauce from the heat. Stir in the cooked rotini pasta, shredded chicken, and fresh cilantro. Mix well until everything is evenly coated with the sauce.

Step Five: Bake

Transfer the pasta mixture to the prepared casserole dish. Then, sprinkle the remaining 1 cup of Colby Jack cheese. Bake for 15-20 minutes until the cheese is melted and the edges are bubbling.

Step Six: Cool

Remove from the oven and allow the casserole to cool for about 5 minutes before serving. You can also top with additional salsa and cilantro for garnish if you want.

Storage Instructions

Let it cool completely and place leftovers in an airtight container. Refrigerate for up to 3 days. To reheat, you can warm individual portions in the microwave or heat the entire dish in the oven at 350°F, covered with foil, until it’s warmed.

You can also prep this ahead of time and freeze it. Assemble the dish before baking, cover it tightly with plastic wrap, and add a foil layer. Store it in the freezer for up to 3 months.

When you’re ready to bake, thaw it overnight in the refrigerator and bake as directed, adding 5-10 minutes to the cooking time to make sure it’s heated.

What to Serve with Chicken Taco Pasta Bake

This is a filling meal, so keep it simple.

• Have some chips and pineapple mango salsa on the side to balance the richness. You can also use this salsa as an ingredient itself.
• Have a simple and fresh cucumber and tomato salad.
• Or try this cowboy rice salad with black beans and corn to go with the taco flavors.

Related Recipes

• Try this one-pan smoky pasta sauce with bacon that’s a re-creation of a restaurant favorite.
• When it’s taco night, make some slow cooker shredded beef tacos that are affordable and hands-off.
• A jalapeno popper sourdough grilled cheese is an easy dinner that’s perfectly cheesy and spicy.

Printable Recipe