·

Chicken Taco Pasta Bake

Thereโ€™s something really great about a meal that’s filling, creamy, and cheesy and this chicken taco pasta bake is exactly that. The best part? Itโ€™s super easy to make, ready in 30 minutes, and I can customize it by throwing in extras like black beans, corn, or jalapeรฑos. This dish has quickly become a favorite pasta dinner recipe.

close up view of cheesy chicken taco casserole.

Chicken Taco Pasta Bake

A delectable, cheesy pasta casserole infused with Mexican-inspired flavors, featuring shredded chicken, a creamy sauce, and a blend of Pepperjack and Colby Jack cheese.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 6

Equipment

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

Ingredients 

  • 16 ounces rotini pasta (cooked and drained according to package instructions)
  • 1ยฝ pounds chicken breast (cooked and shredded)
  • 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
  • ยฝ teaspoon salt
  • ยผ teaspoon black pepper
  • 1 4 ounce can green chiles
  • ยฝ cup salsa or pico de gallo
  • 1 cup heavy cream
  • 2 cups pepper jack cheese (shredded)
  • 2 cups colby jack cheese (shredded)
  • 2 tablespoons chopped fresh cilantro (plus more for garnish)

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ

Instructions 

  • Preheat the oven.ย ย Preheat the oven to 375ยฐF (190ยฐC). Then, grease a 9×13-inch casserole dish with non-stick cooking spray or butter.
  • Prepare the sauce.ย ย 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.
    pot showing first stages of making cheese sauce.
  • Add the seasoning and cheese.ย ย 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.
    final stages of making cheese sauce.
  • Combine the pasta and chicken.ย ย 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.
  • Bake the casserole.ย ย 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.
    baked chicken taco pasta bake.
  • Let it rest and serve.ย ย 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.

Notes

Pre-shredded cheese often has anti-caking agents, which can mess with how well it melts.ย  If you want a smoother sauce, grating your cheese is better โ€“ it makes a difference!
When adding cheese to the sauce, do it bit by bit and keep the heat low.ย  This helps it melt evenly and stops the sauce from getting lumpy or grainy.
Letting the casserole stand for about 5-10 minutes after baking lets the cheese firm up, which helps keep everything together when you dish it out.
Taco seasoningโ€™s heat can be hit or miss.ย  Try the sauce before mixing the pasta and chicken to see if it needs more seasoning, salt, or a dash of lime juice for more zing.
If you want to boost the taste, think about tossing some black beans, corn, or jalapeรฑos into the mix before baking it.
For an extra cheesy touch, add a layer of shredded cheese between the pasta and sauce layers before you sprinkle the top layer on.ย  This way, you get a cheesy surprise in every bite.
Calories: 977kcal | Carbohydrates: 67g | Protein: 57g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 215mg | Sodium: 1109mg | Potassium: 811mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1698IU | Vitamin C: 2mg | Calcium: 636mg | Iron: 3mg

If Iโ€™m craving a warm, cheesy dish with a kick, my go-to is the Chicken Taco Pasta Bake. Itโ€™s made with tender chicken, tasty spices, and lots of melted cheese, making it a comforting meal perfect for a busy evening or when Iโ€™m having friends over. Itโ€™s quick and easy, and I usually have everything I need to make it in my kitchen.

The best part? I can throw in whatever toppings I like, such as salsa, jalapeรฑos, or black beans, making it an excellent way to use leftover chicken or any cheese in the fridge. Trust me, it quickly becomes a favorite in my household, always leaving everyone asking for seconds! If youโ€™re a smoky, savory pasta dish fan, youโ€™ll also love this Smoky Pasta Sauce with Bacon. Itโ€™s packed with bold flavors and is perfect for pasta night!

plated dish with cilantro.

I hope it becomes a favorite for you, too.

Tips for the Best Chicken Taco Pasta Bake

  • Using chicken stock thatโ€™s warm or at room temperature can help your sauce thicken faster and more smoothly. Cold stock might make it take longer and can cause clumpy bits.
  • You can cook and shred your chicken in advance to make things quicker. You can even freeze it in portions to have it ready whenever needed. Using a store-bought rotisserie chicken is another handy shortcut! For more taco and shredded-inspired recipes, check out my Slow Cooker Shredded Beef Tacos recipe for a flavorful, hands-off dinner option.
  • When you boil pasta, cook it for a minute or two less than the package instructions. Itโ€™ll keep cooking in the oven, so it wonโ€™t become too soft or mushy. Try for pasta thatโ€™s still a bit firm, as itโ€™ll cook more in the casserole.
  • If your sauce gets too thick after adding cheese, mix in a little chicken stock or milk to thin it. This helps keep your sauce creamy without being overly thick.
  • Since ovens can be different, check on your casserole before the timeโ€™s up. Youโ€™re looking for melted and bubbly cheese but donโ€™t want it to dry out.
  • If youโ€™re into a crispy, golden top, give the casserole a quick broil for 1-2 minutes at the end. Just watch it closely so it doesnโ€™t burn.
  • If youโ€™re ever unsure whether your chicken is cooked thoroughly, hereโ€™s a helpful guide on determining if meat is cooked properly, making sure your meal is delicious and safe to enjoy.

Before you start on your dish, here are some things youโ€™ll need. They all play an important part in making your pasta bake tasty and simple.

  • Pepper Jack cheese. It gives the pasta a bit of a spicy kick that goes well with the taco flavors. If spice isnโ€™t your thing, use Monterey Jack or cheddar, and add a bit of red pepper flakes for some spiciness.
  • Taco seasoning. It can be bought from the store or made at home. If youโ€™re out, you can mix some spices you likely have at home (like chili powder, cumin, paprika, and garlic powder) to make your own.
  • Rotini pasta. Itโ€™s great for this dish because its spirals catch the sauce, making every forkful delicious. If you donโ€™t have it, other small pasta like penne or farfalle are fine too.
  • Green chilies: They are mild and add a nice warmth without making the dish too hot. Theyโ€™re usually in the Hispanic foods section. If you like more heat, try using diced jalapeรฑos or even a gentle salsa verde as alternatives.
  • A Dutch oven: Itโ€™s the best pot for cooking the sauce because it heats evenly and prevents burning. If you don’t have one, any big pot will do.

These are the key things you’ll want for making a flavorful and easy dish.

ingredients on marble counter.

Serving Suggestions

You can serve this dish with Mexican rice, black bean and corn salad, chips and salsa or guacamole, roasted vegetables, or a simple green salad with lime vinaigrette.

For a fresh and fruity twist, serve this dish with Pineapple Mango Salsa. The sweet and tangy flavors perfectly balance the richness of the cheesy pasta bake.

Troubleshooting and Help

Can I use a different kind of pasta?

Sure! Any short pasta like penne, bowtie, or even elbow macaroni works just fine. Just make sure to undercook it slightly since it will continue to cook in the oven.

How can I make this dish vegetarian?

Swap the chicken for black beans or roasted veggies like bell peppers or zucchini to make it vegetarian. Youโ€™ll still get all the delicious flavors of the dish!

Can I use leftover chicken?

Definitely! Leftover cooked chicken or rotisserie chicken works perfectly for this recipe. Just shred it and stir it into the sauce with the pasta.

Can I make this recipe gluten-free?

Yes! Swap out the regular pasta for your favorite gluten-free pasta, and use a gluten-free all-purpose flour to thicken the sauce. Make sure the taco seasoning is gluten-free as well.

Is there a way to make this recipe lighter?

You can substitute the heavy cream with half-and-half or milk for a less rich sauce to lighten things up. You can also use reduced-fat cheese, though the texture may be slightly less creamy.

What if I donโ€™t like spicy food?

No problem! Use mild taco seasoning and substitute Pepper Jack cheese with Monterey Jack or cheddar. Also, you can skip the green chilies or swap them for a mild salsa to tone down the spice.

Can I make this ahead of time?

Absolutely! You can assemble the dish to the baking step, cover it, and store it in the fridge for up to 24 hours. When youโ€™re ready to bake, just pop it in the oven, and you might need to add an extra 5-10 minutes to the bake time to make sure itโ€™s heated through.

Storage Instructions

To store this dish, let it cool completely after baking. Then, cover the casserole tightly with plastic wrap or transfer leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3 days. To reheat, you can warm individual portions in the microwave or heat the entire dish in the oven at 350ยฐF, covered with foil, until it’s warmed.

This recipe also freezes well! To freeze it before baking, assemble the dish, cover it tightly with plastic wrap, and add a foil layer. Store it in the freezer for up to 3 months.

When youโ€™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. If youโ€™re freezing leftovers after baking, let the casserole cool completely before wrapping and freezing in an airtight container.

For best results when freezing, use a freezer-safe dish, and remember to label it with the date.

This dish is an easy and comforting dish for busy evenings or relaxed get-togethers. Itโ€™s easy to make, probably with things you already have in your kitchen, and you can add extras like black beans, corn, or jalapeรฑos to suit your taste. Whether youโ€™re cooking for your family or having friends over for dinner, itโ€™s a hit.

plated dish with fussili pasta and topped with pico.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. 5 stars
    Where has this recipe been all my life? I omitted the salsa only because I dropped and broke the jar, and I used mild cheddar cheese instead of Colby because thatโ€™s what I had. And oh my goodness, it was delish! Thanks for the recipe!

  2. 5 stars
    Excellent recipe to add to our favorite Mexican inspired dishes rotation.

    My only question was at what point would you recommend adding the shredded chicken? I swear Iโ€™ve read it through a few times and donโ€™t see it.