Description

A bold and comforting pasta bake with smoky chipotle peppers, creamy sour cream, and melted Colby Jack cheese. Perfect for weeknights or potlucks.

Ingredients

16 ounces penne pasta (or another short pasta)

1 to 3 tablespoons chipotle peppers in adobo sauce, finely chopped (adjust to taste)

2 cups salsa

1 cup sour cream

3 cups cooked chicken, shredded

1½ cups broccoli, chopped into small pieces

1 red bell pepper, diced

⅓ cup red onion, diced

1 teaspoon chipotle chili powder

½ teaspoon salt

1½ cups shredded Colby Jack–style cheese, divided

Optional garnish: sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until just tender. Drain well and set aside.

2. Preheat your oven to 350°F.

3. In a large mixing bowl, combine the cooked pasta, chipotle sauce, salsa, sour cream, shredded chicken, broccoli, bell pepper, red onion, chili powder, salt, and ¾ cup of the shredded cheese. Stir until everything is evenly coated.

4. Spoon the mixture into a lightly greased baking dish and spread it out evenly.

5. Sprinkle the remaining cheese over the top.

6. Bake uncovered for 15 to 18 minutes, or until the cheese is fully melted and the casserole is heated through.

7. Remove from the oven and let rest for about 5 minutes before serving. Garnish with sliced green onions if desired.

Notes

Adjust the spice by using more or less chipotle.

Can be made ahead and stored in the fridge up to 24 hours before baking.

Freezer-friendly: assemble and freeze unbaked, then thaw before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Comfort Food
Method: Baking
Cuisine: American