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Mexican Chicken Pasta Bake

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Bev Cooks
Updated Mar 23, 2017
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This Mexican-inspired pasta bake packed with cheese and chicken is an easy and delicious dinner to throw together.

More About This Recipe

  • I don't want to say this too loud, so would you mind leaning in a little? Just a little closer. Little more. WHOA, okay not that close. Alright, here goes: I've been known to be...cheap. Or as I like to call it, an adorable frugalista with magic money saving powers who wears a pink glitter cape and flies around from land to land sprinkling inspirational dust upon those in need. I'm TOTALLY kidding, you guys! The cape has baby blue glitter. See, since the time I was a fetus, I was always taught to save money. Not to spend it. To be wise with my earnings. To be mindful and aware of frivolous purchases. And much to my husband's dismay, these principles still carry through to the present time. No you CANNOT buy that new toothbrush! So of course I'm all about the budget grocery shopping. Shocking, I know. Without sacrificing fresh ingredients and essential nutrients, lemme show ya a cheapidy cheap cheap way to full together a family meal that leaves you with enough money for that Louis Vuitton bag you've had your eye on. Or in my case, that sexy zip lock plastic bag. Aaand we have pasta, cream of mushroom soup, red bell pepper, frozen corn, diced chicken, some spices, cheese and chips! Of course you could always switch out the chicken for tuna, to make it even cheaper. Or leave it straight up vegetarian too. All those wonderful Mexican spices with the chicken and the veggies and the melted cheese and the crunchy chips, just STOP IT. And look at you, saving all that money! Can we hug?

Mexican Chicken Pasta Bake

  • Prep Time 10 min
  • Total 60 min
  • Servings 4
  • Ingredients 14
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 lb chicken breast, finely diced
  • 1 tablespoons chili powder
  • 1 tablespoons ground cumin
  • 1 teaspoon garlic salt
  • 1 pinch freshly ground pepper
  • 1/2 large red bell pepper, diced
  • 1 cup frozen corn
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 lb bow tie pasta
  • 2 cups shredded cheddar cheese
  • 1 cup blue corn tortilla chips
  • 1/4 cup cilantro, for garnish

Instructions

  • Step 
    1
    Heat the oil in a medium skillet over medium high. Add the chicken and saute until browned all over, 5 minutes.
  • Step 
    2
    Toss in the chili powder, cumin, garlic salt and pepper. Saute another minute. Add the red bell pepper and corn to the pan. Toss to combine.
  • Step 
    3
    Add cream of mushroom soup and milk and stir to combine.
  • Step 
    4
    In the meantime, boil the pasta until it reaches al dente. Drain and add to the chicken mixture. Toss to coat.
  • Step 
    5
    Transfer to an oven-safe baking dish and sprinkle with the cheese. Cover and slide into a 350°F oven. Bake for 20 minutes. Uncover, tuck the chips here and there and bake 20 more minutes, until the cheese is browned and bubbly.
  • Step 
    6
    Garnish with cilantro and serve!

Nutrition

No nutrition information available for this recipe
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