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Mexican Chicken Pasta Casserole

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Mexican Chicken Pasta Casserole is a creamy, cheesy baked dish packed with tender chicken, black beans, fire-roasted tomatoes, and bold taco seasoning. This hearty, flavor-filled casserole is perfect for busy weeknights and makes delicious leftovers.

Ingredients

  • 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 12 oz short pasta (penne or rotini)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen or canned corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 8 oz cream cheese
  • 2 tbsp taco seasoning
  • 2 cups shredded cheese blend (cheddar and Monterey Jack)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a large baking dish with nonstick cooking spray.
  2. Cook the pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
  3. Season the chicken breasts with salt, pepper, and half of the taco seasoning. Heat a skillet over medium heat and cook the chicken for 5–6 minutes per side, until golden brown and fully cooked through. Let rest briefly, then slice or cube.
  4. In a large mixing bowl, combine the cream cheese, remaining taco seasoning, black beans, corn, diced tomatoes with their juices, and 1 1/2 cups of the shredded cheese. Stir until well combined and creamy.
  5. Add the cooked pasta and chicken to the prepared baking dish. Pour the sauce mixture over the top and gently toss to coat evenly.
  6. Sprinkle the remaining 1/2 cup of shredded cheese over the top. Bake for 25–30 minutes, until hot, bubbly, and lightly golden.
  7. Allow the casserole to cool for a few minutes before serving.

Notes

  • For extra heat, add diced jalapeños or use spicy taco seasoning.
  • Rotisserie chicken can be used to save time; simply shred and mix in.
  • Substitute black beans with pinto or kidney beans if preferred.
  • For a lighter version, use reduced-fat cream cheese and part-skim cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://yumfamilyrecipes.com/mexican-chicken-pasta-casserole/