Chicken Taco Pasta Bake - Heart's Content Farmhouse

Prep Time:15

Cook Time:15

Total Time:30

Equipment

Large pot
Dutch oven or large saucepan
Whisk
Wooden spoon or spatula
9x13-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)
1½ 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
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)
2 cups colby jack cheese (shredded)
2 tablespoons chopped fresh cilantro (plus more for garnish)

Instructions

Preheat the oven. Preheat the oven to 375°F (190°C). Then, grease a 9x13-inch casserole dish with non-stick cooking spray or butter.
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.
Add the seasoning and cheese. 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.
Combine the 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.
Bake the casserole. 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.
Let it rest and serve. 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. If you want a smoother sauce, grating your cheese is better – it makes a difference!

When adding cheese to the sauce, do it bit by bit and keep the heat low. 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 seasoning’s heat can be hit or miss. 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 jalapeños 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. This way, you get a cheesy surprise in every bite.

Nutrition

Servings:

Calories: 977kcal

Author: Katie