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If you're looking for a dish that effortlessly combines comfort food with a kick of flavor, the Spicy Green Chili Chicken Pasta Bake is a perfect choice. This hearty casserole melds tender pasta with juicy chicken and zesty green chilies, creating a symphony of tastes that can please even the most discerning palate. With its creamy texture, a hint of heat, and a delightful crunch from the baked topping, this recipe is not just a meal; it's an experience that brings warmth and satisfaction to your dining table.

Green Chili Chicken Pasta Bake

Discover the mouthwatering Spicy Green Chili Chicken Pasta Bake, a dish that perfectly marries comfort and flavor. This rich casserole blends tender penne pasta with juicy chicken and zesty green chilies, topped with a melty cheese crust. It's easy to prepare, making it ideal for family dinners or potlucks. Not only is it packed with bold flavors, but it's also versatile, allowing for ingredient substitutions to tailor the heat and taste to your liking. Bring everyone together for a delightful meal that satisfies both the stomach and soul.
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Ingredients
  

2 cups penne pasta (uncooked)

1 lb boneless, skinless chicken breasts, diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup green chilies (canned, diced, or fresh, roasted)

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

½ cup chicken broth

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook for 8-10 minutes or until al dente. Drain and set aside.

      Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, cumin, and smoked paprika. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

        Cook Aromatics: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

          Combine Ingredients: Return the cooked chicken to the skillet, then stir in the green chilies, cooked pasta, sour cream, and chicken broth. Mix everything together until well combined.

            Layer the Bake: In a greased 9x13 inch baking dish, spread half of the pasta mixture evenly. Sprinkle half of the Monterey Jack and cheddar cheese over the top. Pour in the remaining pasta mixture, and top with the remaining cheese.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

                Garnish and Serve: Once out of the oven, let it cool for a few minutes. Optionally, garnish with fresh cilantro or parsley before serving. Enjoy your delicious Green Chili Chicken Pasta Bake!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6