Chicken Taco Pasta Bake

Dinner last night was amazing and really easy to make! You can substitute ground turkey, ground beef or shredded pork in lieu of the chicken with delicious results.

2 large Chicken Breasts; cubed

1 large Bell Pepper; cored & chopped

2 cups Tomato; chopped

1 small Zucchini; chopped

1 Onion; chopped

4 cloves Garlic; minced

½ cup Cotija Cheese (optional)

10 oz. Original Rotel

1 cup Salsa

2 cups Chicken Broth

4 cups cooked Pasta

2 ½ cups Mexican Blend Cheese


1 Tablespoon Ancho Paste

1 teaspoon Chipotle Powder

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

½ teaspoon Cumin

1 Tablespoon Taco Seasoning

Salt and Pepper to taste

  1. Preheat oven to 375°F.
  2. Heat a skillet over medium heat and add a drizzle of olive oil. Sauté the chicken until the internal temperature reaches 165°F and the juices run clear. Remove from the pan and set aside. 
  3. Add the vegetables to the skillet and sauté until tender before adding the garlic. Continue to cook until fragrant; about 2 minutes. Season with the spices and seasonings.
  4. Add the chicken, pasta, salsa, broth, rotel and cotija cheese. Mix well and taste; season accordingly. Top with cheese and cover with foil. 
  5. Bake for 20 minutes, then remove the foil and cook an additional 10 minutes or until the cheese is melted and the edges are bubbling. 
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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