Baked Salsa Chicken Pasta

A comforting and flavorful baked pasta dish featuring tender chicken, zesty salsa, and melted cheese for a family-friendly weeknight meal.

Ingredients

• Pasta: 300 g (10 oz) penne or rotini pasta (regular or gluten-free)
• Chicken: 2 medium boneless skinless chicken breasts (about 400 g / 14 oz) diced, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
• Sauce: 2 cups (500 ml) tomato salsa (mild or spicy as preferred), 1/2 cup (120 ml) sour cream, 1/2 cup (120 ml) chicken broth
• Cheese: 1 cup (100 g) shredded cheddar cheese, 1 cup (100 g) shredded mozzarella cheese
• Vegetables & Garnish: 1 small red bell pepper diced, 1/2 red onion diced, 2 tbsp fresh cilantro chopped (optional)

Instructions

Preheat oven:

Preheat the oven to 200°C (400°F) Lightly grease a 23x33 cm (9x13 inch) baking dish

Cook pasta:

Cook the pasta in salted boiling water according to package instructions until al dente Drain and set aside

Cook chicken:

While the pasta cooks heat olive oil in a large skillet over medium-high heat Add diced chicken paprika cumin salt and pepper Cook for 56 minutes until the chicken is browned and cooked through

Sauté vegetables:

Add the diced bell pepper and red onion to the skillet sauté for 23 minutes until slightly softened Remove from heat

Combine ingredients:

In a large bowl combine cooked pasta chicken and veggies salsa sour cream and chicken broth Mix well to coat evenly

Layer dish:

Spread half of the pasta mixture into the prepared baking dish Sprinkle with half of the cheddar and mozzarella cheeses Top with the remaining pasta mixture then sprinkle with the rest of the cheeses

Bake:

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly

Rest and serve:

Remove from oven and let rest for 5 minutes Garnish with chopped cilantro if desired Serve hot

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Notes

For a spicier kick use hot salsa or add chopped jalapeños Substitute Greek yogurt for sour cream for a lighter version Black beans or corn can be added for extra texture Pairs well with a crisp green salad or garlic bread

Required Tools

Large pot Large skillet Mixing bowl 23x33 cm (9x13 inch) baking dish Knife and cutting board Cheese grater

Nutritional Information

Calories 540 Total Fat 22 g Carbohydrates 49 g Protein 35 g per serving

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This baked salsa chicken pasta is an effortless dish perfect for busy weeknights and sure to please the whole family.

Recipe Questions & Answers

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free penne or rotini pasta works well and maintains the dish’s texture and flavor.

→ How do I make the dish spicier?

Use hot salsa or add chopped jalapeños when mixing for a spicier kick.

→ Can I substitute sour cream with other ingredients?

Greek yogurt is a great substitute for a lighter and tangier variation.

→ Is it possible to add more vegetables?

Yes, adding black beans or corn enhances texture and adds extra nutrients.

→ What cheeses are best for topping?

Shredded cheddar and mozzarella cheeses melt perfectly, creating a golden bubbly crust.

→ How should I store leftovers?

Keep leftovers refrigerated in an airtight container and consume within 3 days for best taste.