Save My neighbor brought this to a potluck last spring, and I practically cornered her by the dessert table until she promised to share how she made it. The cheese was still bubbling when she set it down, and the smell of cumin and melted cheddar had everyone circling back for seconds. I went home that night determined to recreate it, scribbling notes on a napkin while the taste was still fresh in my mind. By the next weekend, I had my own version baking in the oven, filling my kitchen with that same irresistible aroma. It's been on rotation ever since, especially when I need something comforting that doesn't require much fuss.
I made this for my brother's family during a hectic moving week, and it was one of those rare moments where dinner actually brought a little calm to the chaos. His kids, who usually negotiate every vegetable, devoured their portions without a single complaint. My sister-in-law asked if she could take the leftovers for lunch the next day, which is the highest compliment in my book. Watching them sit together at the table, even surrounded by boxes, reminded me why I love recipes like this.
Ingredients
- Penne or rigatoni pasta: The ridges and hollow centers trap all that cheesy, saucy goodness, making every bite satisfying and full of flavor.
- Cooked chicken breast: Rotisserie chicken is my secret weapon here because it's already seasoned and saves you from another pan to clean.
- Black beans: They add heartiness and a subtle earthiness that balances the richness of the cheese and sour cream.
- Corn kernels: A touch of sweetness that brightens the whole dish, and frozen corn works just as well as fresh.
- Red bell pepper: Adds a pop of color and a mild, slightly sweet crunch that doesn't overpower the other flavors.
- Onion: Finely chopped so it melts into the background, adding depth without being too noticeable.
- Tomato salsa: This is your main sauce, so pick one you actually like eating straight from the jar.
- Sour cream: It mellows the acidity of the salsa and makes the whole thing creamy without feeling heavy.
- Cheddar cheese: Sharp cheddar gives you that bold, tangy flavor that stands up to the spices and holds its own under the broiler.
- Monterey Jack cheese: Melts like a dream and adds a mild, buttery richness that balances the sharper cheddar.
- Ground cumin: The warm, earthy backbone of the seasoning that makes it taste authentically Tex-Mex.
- Chili powder: Adds a gentle kick and depth without making it too spicy for sensitive palates.
- Smoked paprika: A little smokiness that makes it taste like you spent way more time on this than you actually did.
- Salt and black pepper: Simple but essential for bringing all the flavors into focus.
- Fresh cilantro, jalapeños, and lime wedges: Optional garnishes that let everyone customize their plate and add a fresh, bright finish.
Instructions
- Prep Your Oven and Dish:
- Preheat your oven to 200°C (400°F) and lightly grease a 9x13 inch baking dish with a little butter or cooking spray. This keeps the cheesy edges from sticking and makes cleanup so much easier.
- Cook the Pasta:
- Boil the pasta in salted water until it's just al dente, which means it still has a slight bite because it'll finish cooking in the oven. Drain it well and set it aside while you work on the filling.
- Sauté the Vegetables:
- In a large skillet over medium heat, cook the onion and bell pepper for 3 to 4 minutes until they soften and the onion turns translucent. The kitchen will start smelling amazing right about now.
- Add Protein and Seasoning:
- Toss in the cooked chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper, stirring everything together for about 2 minutes. This toasts the spices slightly and coats everything evenly.
- Stir in the Sauce:
- Pour in the salsa and sour cream, stirring until the mixture is creamy and well combined. Remove the skillet from the heat so nothing overcooks.
- Combine Pasta and Filling:
- In a large bowl, mix the cooked pasta with the chicken and bean mixture, then fold in 1 cup of cheddar and a quarter cup of Monterey Jack. The cheese will start to melt a little from the residual heat.
- Transfer to Baking Dish:
- Spread the pasta mixture evenly into your prepared baking dish and sprinkle the remaining cheese generously over the top. Make sure the cheese reaches the edges for those crispy, golden bits everyone fights over.
- Bake Until Bubbly:
- Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted, bubbling, and starting to turn golden in spots. Your kitchen will smell like a Tex-Mex dream by now.
- Rest and Garnish:
- Let the bake rest for 5 minutes before serving so the sauce thickens slightly and doesn't run everywhere. Top with fresh cilantro, sliced jalapeños, and lime wedges if you want that extra burst of freshness.
Save One Thursday evening, I served this to a friend who was going through a rough patch, and she sat at my table with a second helping, finally laughing again. We didn't talk about anything heavy, just ate and shared stories while the lime wedges piled up on her plate. Sometimes the best thing you can offer someone is a warm meal and a quiet place to exhale. That night reminded me that recipes like this aren't just about feeding people, they're about creating a moment where everything else can wait.
Making It Your Own
This recipe is incredibly forgiving and practically begs you to swap things around based on what's in your fridge. I've used ground turkey when I didn't have chicken, and it worked beautifully with a slightly richer flavor. If you want more heat, dice up a fresh jalapeño and toss it in with the onions, or go wild and use a spicy pepper jack instead of Monterey Jack. Sometimes I'll throw in a handful of spinach or diced zucchini just to sneak in extra veggies, and it always disappears without anyone noticing.
Storing and Reheating
Leftovers are a blessing with this dish because the flavors actually deepen overnight as everything has time to meld together. Store it covered in the fridge for up to four days, and reheat individual portions in the microwave or the whole thing in a low oven until warmed through. You can also freeze it in airtight containers for up to two months, though I recommend underbaking it slightly if you know you're going to freeze it so the pasta doesn't get too soft when reheated. Just thaw it in the fridge overnight and bake it covered until hot and bubbly again.
Serving Suggestions
This bake is hearty enough to stand on its own, but I love serving it with a simple side salad dressed in lime vinaigrette to cut through the richness. Tortilla chips and guacamole on the side turn it into a casual, crowd-pleasing spread that feels a little like a fiesta. A cold beer or a fizzy limeade is the perfect drink pairing, especially if you've gone heavy on the jalapeños.
- A crisp romaine salad with lime, cilantro, and a touch of honey balances the cheesy richness perfectly.
- Warm flour tortillas on the side let people scoop up every last cheesy bit like a burrito bowl.
- Top individual servings with a dollop of Greek yogurt or extra sour cream for an even creamier finish.
Save This is the kind of recipe that gets better the more you make it because you'll start to know exactly how you like it seasoned and how bubbly you want that top layer. It's never let me down, whether I'm feeding a crowd or just making sure there are leftovers for lazy lunches.
Kitchen Q&A
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 24 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 minutes to the baking time if baking from cold.
- → What can I substitute for chicken?
Cooked turkey, ground beef, or shredded pork work beautifully. For a vegetarian option, use extra beans or tofu cubes for protein.
- → How do I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, or increase chili powder and paprika to taste. Serve with hot sauce on the side.
- → Can I freeze leftovers?
Absolutely. Cool completely, transfer to freezer containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating at 180°C for 15-20 minutes.
- → How do I know when the cheese is perfectly melted?
The cheese should be bubbly and golden at the edges, typically 20-25 minutes of baking. Watch carefully toward the end to avoid overbaking.
- → Is this gluten-free friendly?
Yes, simply use gluten-free pasta and verify your salsa brand is gluten-free. All other ingredients are naturally gluten-free.