A creamy and comforting Tex-Mex inspired pasta bake loaded with tender chicken, broccoli, sweet corn, colorful peppers, and a rich cheddar cheese sauce infused with warm spices. Bold, cheesy, and perfect for a cozy family dinner.
Ingredients:
- 1 lb cooked chicken, shredded or cut into bite-size pieces
- 12 oz penne or rotini pasta
- 2 cups broccoli florets, cut into small pieces
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup freshly grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1½ teaspoons taco seasoning or fajita seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
Optional Topping:
- ½ cup extra shredded cheddar cheese
- ½ cup crushed tortilla chips
- Fresh cilantro, chopped (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. During the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
Prepare the Tex-Mex Cream Sauce:
In a large saucepan over medium heat, melt the butter and olive oil. Add the minced garlic and cook for about 1 minute until fragrant.
Add the Liquid Ingredients:
Pour in the chicken broth and heavy cream. Stir in the cream cheese until melted and smooth.
Season the Sauce:
Add the taco seasoning, smoked paprika, cumin, chili powder, salt, and black pepper. Stir well to combine.
Add the Cheeses:
Remove from heat and stir in the shredded cheddar cheese, Monterey Jack cheese, and Parmesa