Mexican Chicken Pasta Bake
Creating the ultimate comfort food dinner with this Mexican Chicken Pasta Bake by developing flavors at each level and layer of cooking.
Servings 8 people
Calories 715kcal
Ingredients
- 4 Whole Chicken Breasts
- 6 Whole Arbol chilies
- 4 1/4 Cups Chicken Stock divided
- 4 Tbsp Adobo Seasoning divided
- 3 Tbsp Butter
- 3 Tbsp Flour
- 8 Ounces Smoked Gouda divided
- 8 Ounces Pepper Jack shredded
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Smoked Paprika
- 1/2 Whole Medium Yellow Onion diced
- 1 Tbsp Cumin
- 2 Tsp Pepper
- 1 Cup Coconut milk
- 1 Tbsp Spanish Smoked Paprika
- 1 Lb Pasta
- 1 tbsp Olive oil
- 2 Ears Corn grilled
- 15 Ounces Tomatoes and green chilies
- 3 tbsp Cilantro
Instructions
- Spice the chicken with 2 tbsp of the adobo seasoning. Add the chicken, the arbol chilies and 4 cups of the chicken stock. Cook for 50 minutes. When complete, let cool a little and shred with 2 forks.
- Cook the pasta according to the box instructions and set aside.
- In a skillet, melt the butter and add the flour. Once combined, slowly begin adding the coconut milk and remaining chicken stock. Let the sauce thicken, then add the two cheeses (4 ounces of the smoked gouda).
- Grill the two ears of corn and remove from the cob.
- In a Dutch oven, heat the olive oil and add the onions. Soften for 4 minutes or so. Add the chicken and the remaining spices. Mix well. Add the tomatoes and green chilies and cook until the liquid has been cooked out. Add the corn, mix well.
- Top with the cheese sauce and mix thoroughly. Finish by adding in the pasta and the cilantro. Stir everything well.
- Pour the chicken pasta into a baking dish. Top with the smoked gouda and place under the broiler until a good melt and browning is achieved.
- Serve and enjoy!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 715kcal | Carbohydrates: 54g | Protein: 50g | Fat: 32g