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A serving of Rotel chicken pasta cheese with melted cheddar

Spicy Southwestern Rotel Chicken Pasta Bake

This spicy Southwestern Rotel chicken pasta bake features tender chicken, pasta, and a creamy, cheesy sauce with a kick, all baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 550 kcal

Equipment

  • Baking dish (9x13 inch)
  • Large Dutch oven or pot
  • Colander
  • Whisk

Ingredients
  

Main Ingredients

  • 12 oz penne pasta
  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies (hot variety), undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained
  • 4 oz cream cheese, softened
  • 1/2 cup heavy cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Salt and black pepper to taste
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/2 cup crushed tortilla chips for topping
  • Fresh cilantro, chopped for garnish

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  • Cook the penne pasta according to package directions until it's al dente, then drain and set aside.
  • Heat olive oil in a large Dutch oven or pot over medium heat, then add diced onion and cook until softened and translucent, which should take about 5-7 minutes.
  • Stir in minced garlic, chili powder, cumin, and cayenne pepper if you desire extra heat, and cook for 1 minute until fragrant.

Sauce and Assembly

  • Reduce the heat to low, add the softened cream cheese, and stir constantly until melted and smooth, then gradually whisk in the heavy cream until a smooth sauce forms.
  • Stir in the undrained Rotel, black beans, and corn, mixing well to combine.
  • Add the shredded cooked chicken to the sauce, stir to combine, and season with salt and black pepper to taste.
  • Remove the pot from the heat and stir in 1 ½ cups of the shredded Monterey Jack cheese until fully melted and incorporated.
  • Add the drained cooked pasta to the sauce, tossing gently to ensure every piece is coated, then transfer the pasta mixture to the prepared baking dish.
  • Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top, then crush the tortilla chips and scatter them over the cheese for a crispy topping.

Baking and Serving

  • Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top, and the edges are slightly crispy.
  • Let the dish rest for 5 minutes before serving, and garnish with fresh chopped cilantro.

Notes

For an even richer flavor, consider using rotisserie chicken. Adjust the amount of cayenne pepper to tailor the spice level to your preference. This dish is great for meal prep and reheats well.