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If you're on the hunt for a dish that marries the comforting qualities of a classic pasta bake with a bold kick of spice, look no further than the Fiery Green Chili Chicken Pasta Bake. This dish stands out not only for its enticing flavors but also for its creamy texture that envelops tender pasta, succulent chicken, and vibrant green chilies. The combination of these ingredients creates a culinary experience that is both satisfying and memorable, making it a favorite among families and dinner guests alike.

Green Chili Chicken Pasta Bake

Discover a new family favorite with the Fiery Green Chili Chicken Pasta Bake, where creamy comfort meets a spicy kick. This easy-to-make dish features tender penne pasta, succulent chicken, and zesty green chilies, all enveloped in a rich, cheesy sauce. Perfect for busy weeknights, it caters to even the pickiest eaters. Dive into a satisfying culinary adventure that invites creativity and customization for everyone’s taste. Enjoy a delicious meal that can be shared and savored!
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Ingredients
  

2 cups uncooked penne pasta

1 lb boneless, skinless chicken breasts, diced

1 can (10 oz) diced green chilies

1 cup cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cumin

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup chopped fresh cilantro (for garnish)

Optional: sliced jalapeños for extra heat

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, bring water to a boil and add the penne pasta. Cook according to package instructions until al dente, then drain and set aside.

      Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, onion powder, and cumin. Sauté until the chicken is cooked through, about 7-10 minutes.

        Prepare the Sauce: In a large mixing bowl, combine the softened cream cheese, sour cream, chicken broth, and diced green chilies. Mix until smooth.

          Combine Pasta and Chicken: Add the cooked penne pasta and sautéed chicken to the mixing bowl with the sauce, and stir well to combine everything evenly.

            Add Cheese: Fold in half of the shredded cheddar and Monterey Jack cheeses into the pasta mixture, reserving the rest for topping.

              Transfer to Baking Dish: Pour the pasta mixture into a greased 9x13-inch baking dish, spreading it out evenly.

                Top with Cheese: Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top of the pasta.

                  Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and Serve: Once out of the oven, let the pasta bake cool for a few minutes. Garnish with fresh cilantro and, if desired, sliced jalapeños for an extra kick. Serve hot and enjoy!

                      Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 6 servings