A hearty baked pasta featuring tender chicken, zesty salsa, and melted cheese for weeknight dinners.
# What You Need:
→ Pasta
01 - 10 oz penne or rotini pasta (regular or gluten-free)
→ Chicken
02 - 2 medium boneless, skinless chicken breasts (14 oz), diced
03 - 1 tbsp olive oil
04 - 1 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Sauce
08 - 2 cups tomato salsa (mild or spicy)
09 - 1/2 cup sour cream
10 - 1/2 cup chicken broth
→ Cheese
11 - 1 cup shredded cheddar cheese
12 - 1 cup shredded mozzarella cheese
→ Vegetables & Garnish
13 - 1 small red bell pepper, diced
14 - 1/2 red onion, diced
15 - 2 tbsp fresh cilantro, chopped (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil salted water and cook pasta until al dente according to package directions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, smoked paprika, cumin, salt, and pepper. Cook for 5 to 6 minutes until browned and fully cooked.
04 - Add diced red bell pepper and red onion to the skillet. Sauté for 2 to 3 minutes until slightly softened. Remove from heat.
05 - In a large bowl, combine cooked pasta, chicken mixture, salsa, sour cream, and chicken broth. Mix thoroughly to coat evenly.
06 - Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheddar and mozzarella cheeses. Add remaining pasta mixture on top, then sprinkle remaining cheeses evenly.
07 - Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh cilantro if desired and serve warm.
