Baked Salsa Chicken Pasta

A comforting and flavorful baked pasta dish featuring tender chicken, zesty salsa, and melted cheese for a family-friendly weeknight meal.

This baked salsa chicken pasta quickly became a favorite in our household, perfect for busy weekdays when we want something delicious without a fuss.

Ingredients

• Pasta: 300 g (10 oz) penne or rotini pasta (regular or gluten-free)
• Chicken: 2 medium boneless skinless chicken breasts (about 400 g / 14 oz) diced, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
• Sauce: 2 cups (500 ml) tomato salsa (mild or spicy as preferred), 1/2 cup (120 ml) sour cream, 1/2 cup (120 ml) chicken broth
• Cheese: 1 cup (100 g) shredded cheddar cheese, 1 cup (100 g) shredded mozzarella cheese
• Vegetables & Garnish: 1 small red bell pepper diced, 1/2 red onion diced, 2 tbsp fresh cilantro chopped (optional)

Instructions

Step 1:

Preheat the oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.

Step 2:

Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.

Step 3:

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, paprika, cumin, salt, and pepper. Cook for 5 to 6 minutes until the chicken is browned and cooked through.

Step 4:

Add the diced bell pepper and red onion to the skillet sauté for 2 to 3 minutes until slightly softened. Remove from heat.

Step 5:

In a large bowl, combine cooked pasta, chicken and veggies, salsa, sour cream, and chicken broth. Mix well to coat evenly.

Step 6:

Spread half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheddar and mozzarella cheeses. Top with the remaining pasta mixture then sprinkle with the rest of the cheeses.

Step 7:

Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.

Step 8:

Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro if desired. Serve hot.

Save

This dish always brings my family together, sharing stories and enjoying the warm, cheesy goodness on chilly evenings.

Notes

For a spicier kick use hot salsa or add chopped jalapeños. Black beans or corn can be added for extra texture. Pairs well with a crisp green salad or garlic bread.

Required Tools

Large pot, large skillet, mixing bowl, 23x33 cm (9x13 inch) baking dish, knife and cutting board, cheese grater.

Allergen Information

Contains wheat (unless using gluten-free pasta), milk (cheese sour cream). May contain soy (in processed cheese) check salsa for allergens. Always double-check ingredient labels if you have food allergies.

Save

This baked salsa chicken pasta is the perfect final touch for a cozy family dinner any night of the week.

Recipe FAQs

→ Can I use a different pasta type?

Yes, penne or rotini work well, and you can substitute regular pasta with gluten-free options to suit dietary needs.

→ How spicy is the dish?

The dish’s heat depends on the salsa used; mild salsa keeps it gentle, while hot salsa or jalapeños add a spicy kick.

→ Can I prepare this ahead of time?

You can assemble the dish in advance and refrigerate it, then bake just before serving to preserve freshness and texture.

→ Is there a way to lighten the creaminess?

Substitute sour cream with Greek yogurt for a lighter, tangy alternative that still adds creaminess.

→ What sides pair well with this dish?

Crisp green salad or garlic bread are excellent accompaniments, adding freshness and a complementary crunch.