Chili Chicken and Cheddar Baked Pasta

Indulge in the hearty comfort of Chili Chicken and Cheddar Baked Pasta, a bold and flavorful twist on classic baked pasta dishes. This recipe combines tender penne pasta, perfectly seasoned chicken breast, and a medley of sautéed fresh vegetables, all smothered in a rich, spiced tomato sauce infused with chili powder, paprika, and cumin for a subtle kick. The dish is generously topped with a gooey layer of sharp cheddar and creamy mozzarella, baked to golden perfection. Ready in just an hour, this 6-serving casserole is a crowd-pleasing dinner perfect for busy weeknights or casual get-togethers. Garnish with fresh parsley for a vibrant finish, and enjoy this cheesy, zesty masterpiece!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Penne pasta
• 1 lb Boneless, skinless chicken breast
• 2 tbsp Olive oil
• 3 pieces Garlic cloves, minced
• 1 medium Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 15 oz Tomato sauce
• 14 oz Crushed tomatoes
• 2 tsp Chili powder
• 1 tsp Paprika
• 1 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 cups Shredded cheddar cheese
• 1 cup Shredded mozzarella cheese
• 2 tbsp Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 3

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast, season with a pinch of salt and pepper, and cook for 4-5 minutes per side or until golden and fully cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then dice into bite-sized pieces.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic, diced onion, red bell pepper, and green bell pepper for 4-5 minutes until softened.

Step 5

Stir in the tomato sauce, crushed tomatoes, chili powder, paprika, ground cumin, salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld together.

Step 6

Add the cooked pasta and diced chicken to the skillet. Toss to coat everything evenly with the sauce.

Step 7

Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top.

Step 8

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

Step 9

Remove from the oven and allow the dish to cool slightly for 5 minutes. Garnish with chopped fresh parsley if desired.

Step 10

Serve hot and enjoy your Chili Chicken and Cheddar Baked Pasta!

Nutrition Facts

Serving size	(2366.3g)

Amount per serving	% Daily Value*
Calories	3843.8

Total Fat 156.4g	0%
Saturated Fat 72.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 708.0mg	0%
Sodium 5590.8mg	0%
Total Carbohydrate 326.4g	0%
Dietary Fiber 30.9g	0%
Total Sugars 32.8g
Protein 279.8g	0%

Vitamin D 22.7IU	0%
Calcium 2685.2mg	0%
Iron 24.5mg	0%
Potassium 3504.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 29.2%

Carbs: 34.1%