Creamy Chicken Mexican Pasta Bake

Creamy Chicken Mexican Pasta Bake is made with fresh vegetables, herbs, and chicken- making this a flavorful dish with Mexican flavor.

Prep Time 15

Cook Time 25

Total Time 40

Servings -12

Calories 510kcal

Author Sandra

1 pound Orzo pasta boiled to al dente and drained
2-3 pounds boneless skinless chicken breast sautéed or grilled, cut into 1 inch cubes
1 red bell pepper diced
1 yellow onion diced
3 ears of corn cooked and kernels removed or 1 ½ cups of corn (I prefer fresh or frozen)
1-1 1/2 cup fresh cilantro torn into small pieces
2 fresh jalapenos diced
4 ounces diced green chiles
6 tablespoons butter
3 tablespoons flour
14.5 ounces chicken broth
1/2 cup milk
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 to 1 1/2 cups Monterrey Jack Cheese
1/2 cup Cotija cheese

Heat oven to 350. Lightly spray baking dish with cooking spray, I use a 1-2 qt. oval one, but you can use square too.
Cook pasta as directed and drain, set aside.
Dice peppers and onion, cook and cut into 1 inch cubes, toss together and set aside in a bowl.
In a large sauce pan, melt butter over medium heat. Stir in flour, cook until it starts to turn a light golden brown color. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat.
Stir in milk, cumin, chili powder, cayenne pepper and salt. Add Monterrey Jack cheese and stir until melted, remove from heat.
Add in vegetables and chicken, green chiles, then add in pasta. Stir until well combined.
Pour into prepared pan, cover, and bake in oven until pasta is warm and bubbly, about 15-20 minutes.
Remove from oven and serve. Top with Cotija cheese and fresh pico.

Combine all ingredients in a small mixing bowl. Season to taste and stir. Enjoy!