Chipotle Chicken Pasta Bake

Elevate your weeknight dinner game with this smoky and creamy Chipotle Chicken Pasta Bake! This irresistible casserole combines al dente penne pasta, tender seared chicken, and a bold, velvety chipotle cream sauce made with the perfect blend of heavy cream, cream cheese, and shredded Mexican cheese. Every bite bursts with smoky heat from chipotle peppers in adobo sauce, balanced by a touch of indulgent richness. Topped with gooey melted cheese, this dish bakes to golden perfection in just 20 minutes. Garnish with fresh cilantro and green onions for a refreshing finish, and enjoy a hearty, flavor-packed meal that's easy enough for busy weeknights yet impressive enough for guests. Perfect for anyone craving comfort food with a spicy kick!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz Penne pasta
• 2 pieces Chicken breasts, boneless and skinless
• 2 tbsp Olive oil
• 3 pieces Garlic cloves, minced
• 2 pieces Chipotle peppers in adobo sauce, chopped
• 2 tbsp Adobo sauce from chipotle peppers
• 1 cup Heavy cream
• 1 cup Chicken broth
• 2 cups Shredded Mexican cheese blend
• 4 oz Cream cheese, softened
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Smoked paprika
• 2 stalks Green onions, sliced (optional)
• 2 tbsp Cilantro, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.

Step 2

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

Step 3

While the pasta cooks, season the chicken breasts with a pinch of salt, pepper, and smoked paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes before chopping into bite-sized pieces.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Stir in the chopped chipotle peppers and adobo sauce. Reduce the heat slightly and add the heavy cream, chicken broth, and softened cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.

Step 6

Add 1 cup of shredded Mexican cheese blend and stir until melted. Season the sauce with salt, pepper, and an additional pinch of smoked paprika if desired.

Step 7

Combine the cooked pasta, chopped chicken, and sauce in a large mixing bowl or directly in the skillet if it's big enough. Mix well to coat the pasta evenly in the sauce.

Step 8

Transfer the pasta mixture to the prepared baking dish. Top with the remaining 1 cup of shredded Mexican cheese blend.

Step 9

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro, if using.

Nutrition Facts

Serving size	(1866.7g)

Amount per serving	% Daily Value*
Calories	5183.7

Total Fat 320.7g	0%
Saturated Fat 165.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1174.2mg	0%
Sodium 6945.0mg	0%
Total Carbohydrate 283.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 6.9g
Protein 282.4g	0%

Vitamin D 106.0IU	0%
Calcium 3640.9mg	0%
Iron 21.4mg	0%
Potassium 2454.8mg	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: 56.1%

Protein: 21.9%

Carbs: 22.0%