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Chicken Fajita Pasta Bake

4

0 min

Chicken Fajita Pasta Bake

Chicken Fajita Pasta Bake Photo 1

Time

0 min

Serving

8 persons

Calories

836

Rating

4.00★ (223)

Cuisine

Author: Victoria Buriak
I created this chicken fajita pasta recipe with ingredients I had in the pantry, and it turned into a family favorite!

Ingredients

  • ziti pasta: 1 pound
  • vegetable oil: 1 Tbsp
  • medium onion: 1 piece (sliced)
  • medium green bell pepper: 1 piece (sliced)
  • boneless chicken breast: 1 pound (cubed)
  • salsa: 1 jar (16 ounce jar)
  • cream cheese: 2 packages (8 ounce packages, softened)
  • taco seasoning: 1 pack (1 ounce pack)
  • black beans: 1 can (15 ounce can, drained)
  • corn: 1 can (15 ounce can, drained)
  • cheddar cheese: 1 pack (16 ounce pack, divided, shredded)

Metric Conversion

Stages of cooking

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Add ziti and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
    Chicken Fajita Pasta Bake Photo 2
  2. Meanwhile, heat oil in a skillet over medium heat. Add onion and green pepper; cook and stir until soft, 5 to 7 minutes. Transfer to a bowl.
    Chicken Fajita Pasta Bake Photo 3
  3. Cook chicken in the same skillet until no longer pink in the center, 7 to 10 minutes.
    Chicken Fajita Pasta Bake Photo 4
  4. Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat; cook and stir until cream cheese is melted, about 5 minutes.
    Chicken Fajita Pasta Bake Photo 5
  5. Preheat the oven to 350 degrees F (175 degrees C).
    Chicken Fajita Pasta Bake Photo 6
  6. Combine ziti, chicken, salsa mixture, onion mixture, black beans, and corn in a large bowl. Add 1/2 of the Cheddar cheese and mix until combined. Pour into a baking pan.
    Chicken Fajita Pasta Bake Photo 7
  7. Bake in the preheated oven for 20 minutes. Sprinkle remaining Cheddar over top. Continue to bake until cheese is melted, about 10 minutes. Unknown
    Chicken Fajita Pasta Bake Photo 8

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