An Easy and Creamy Mexican Chicken Pasta Casserole

Are you looking for a dinner that combines the comforting appeal of a cheesy pasta bake with the vibrant, zesty flavors of Mexican cuisine?

You’ve found the perfect recipe. Today, we’re making a delicious and incredibly easy Mexican chicken pasta casserole that is a guaranteed hit for a busy weeknight.

This dish is a fantastic one-pan wonder that is loaded with flavor. We’ll be tossing tender pasta and savory shredded chicken with black beans and corn in a rich and creamy sauce made with salsa and cream cheese.

Everything gets topped with a generous layer of melted cheese and baked until it’s hot, bubbly, and absolutely irresistible. It’s a complete and satisfying meal that the whole family will love.

This is a fantastic, family-friendly meal that is perfect for using up pantry staples and leftover chicken. Let’s get our casserole dish ready!

Essential Tools

• 9×13 inch Baking Dish
• Large Skillet or Dutch Oven
• Large Pot for Cooking Pasta
• Colander
• Spatula or Large Spoon
• Cheese Grater

Quick Recipe Snapshot

Here’s a quick look at the timeline for this crowd-pleasing and easy-to-assemble bake.

Ingredients

This easy casserole uses a handful of smart shortcuts and pantry staples for a speedy and flavorful meal.

For the Casserole:

• Rotini or Penne Pasta: 1 lb.
  • 4-5 servings: 8 oz
  • 8-10 servings: 1 lb
• Shredded Cooked Chicken: 4 cups (a store-bought rotisserie chicken is perfect).
• Salsa: 1 (16 oz) jar, your favorite kind (mild, medium, or hot).
• Cream Cheese: 8 oz (1 block), softened and cut into cubes.
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Corn: 1 (15 oz) can, drained.
• Taco Seasoning: 1 (1 oz) packet.
• Shredded Mexican Blend or Cheddar Cheese: 3 cups, divided.
• Optional: 1 chopped onion, sautéed.

The Flavor Architects A Look at the Ingredients

• Rotisserie Chicken: This is the ultimate shortcut for this recipe. It provides perfectly seasoned, moist, and tender chicken without any of the cooking time, making this a true weeknight-friendly meal.
• Salsa & Taco Seasoning: This powerful duo creates an instant, complex sauce. The salsa provides a tangy, tomato-and-chile base, while the taco seasoning adds a warm, savory, and familiar blend of spices like cumin and chili powder.
• Cream Cheese: This is the secret ingredient that transforms the sauce from basic to luxurious. It melts into the other ingredients, creating a wonderfully rich, creamy, and slightly tangy base that coats every piece of pasta and chicken.
• Rotini Pasta: The shape of the pasta is important. The tight spirals of rotini are fantastic at trapping the creamy sauce and holding onto all the other ingredients like the beans and corn.
• Black Beans & Corn: This classic combination adds wonderful texture, a boost of fiber, and a subtle sweetness that perfectly complements the savory chicken and the zesty sauce.

Cooking Instructions

This crowd-pleasing casserole is a simple process of combining and baking, making it a perfect recipe for any night of the week.

Step 1: Prepare the Pasta and the Sauce Base

First, preheat your oven to 375°F (190°C) and put a large pot of salted water on to boil. Cook your pasta according to the package directions until it is just al dente.

While the pasta is cooking, prepare your sauce. In a large skillet or Dutch oven over medium heat, combine the jar of salsa and the cubed cream cheese.

Cook, stirring frequently, until the cream cheese has completely melted into the salsa and the sauce is smooth and creamy.

Step 2: Create the Hearty Filling

Once the sauce is smooth, stir in the packet of taco seasoning until it is well combined. Add the shredded chicken, the rinsed and drained black beans, and the drained corn to the skillet with the sauce.

If you are using a sautéed onion, you can add it here as well. Stir everything together until all the ingredients are heated through and are evenly coated in the creamy salsa sauce.

Step 3: Combine Everything for the Casserole

When your pasta is cooked and drained, add it directly to the skillet with the chicken and sauce mixture. Add 2 cups of the shredded cheese to the pan.

Stir everything together gently but thoroughly, until the pasta is fully incorporated and the cheese is starting to melt and get stringy.

This cheesy, creamy mixture is the heart of your casserole.

Step 4: Assemble and Bake to Bubbly Perfection

Carefully pour the entire pasta and chicken mixture into a 9×13 inch baking dish and spread it out into an even layer.

Sprinkle the remaining 1 cup of shredded cheese evenly all over the top of the casserole. Place the baking dish in the preheated oven and bake, uncovered, for 20-25 minutes.

The casserole is done when it is hot all the way through, the sauce is bubbling around the edges, and the cheese on top is completely melted and a beautiful golden-brown. Let the casserole rest for 5-10 minutes before serving.

Recipe Variations

This easy casserole is a perfect base for your own favorite flavors.

• Make it Spicy: For a spicy casserole, use a “hot” salsa and substitute the Mexican cheese blend with a pepper jack cheese. You can also add a can of drained, diced jalapeños to the chicken mixture.
• Green Chile Version: For a different flavor profile, use a jar of salsa verde (green salsa) instead of red salsa. It pairs wonderfully with the chicken and cream cheese.
• Add a Crunchy Topping: For some extra texture, you can sprinkle a cup of coarsely crushed tortilla chips or Fritos over the top of the cheese during the last 5 minutes of baking.

Serving Suggestions

This is a hearty, all-in-one meal that doesn’t need much else.

• Top it Off: The best way to serve this casserole is with a dollop of cool sour cream and a sprinkle of fresh chopped cilantro. Diced avocado or a scoop of guacamole is also a fantastic addition.
• Simple Green Salad: A crisp and simple green salad with a zesty lime vinaigrette is the perfect fresh and light accompaniment to the rich, cheesy casserole.
• Salsa: A little of your favorite extra salsa on the side is always a good idea.

Storage & Reheating Tips

This casserole makes for fantastic leftovers and is a great dish to make ahead.

• Storage: Let the casserole cool completely. Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until hot. To reheat a larger portion, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.

Common Mistakes & Fixes

FAQs

Can I assemble this casserole ahead of time?

Yes, this is a perfect make-ahead meal. You can fully assemble the entire casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours.

You may need to add about 10-15 minutes to the total baking time since it will be starting from cold.

Can I freeze this Mexican chicken pasta casserole?

Yes, this casserole freezes very well. Assemble it in a freezer-safe baking dish, but do not bake it. Cover the dish tightly with a layer of plastic wrap and then a layer of foil.

It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before baking as directed for the best results.

Can I make this a vegetarian casserole?

It’s very easy to make this vegetarian. Simply omit the chicken and add an extra can of beans (like pinto beans) to the filling.

You could also add a cup of sautéed mushrooms or bell peppers for an extra “meaty” texture.

Enjoy Your Cheesy, Comforting Casserole!

You are now ready to make a delicious and incredibly easy Mexican chicken pasta casserole that the whole family will love.

It’s the perfect solution for a busy weeknight, delivering all the comforting flavors of tacos and pasta in one simple dish.

Enjoy!