The inspiration for this Mexican Chicken Pasta Bake is my love of Mexican food and pure comfort food. This dish is comfort food at its best. The dish starts with a cheese sauce as its base. It has some wonderful Mexican spices added into each layer of deliciousness. It has creamy noodles for texture, chicken for some protein and substance, and it is finished off with a layer of melted cheese. YUM. The cheese sauce is developed with my Roux and Cheese Sauce Recipe. This recipe happens to be the most visited page on my blog. I guess a lot of people like cheese.
Mexican Chicken Pasta Bake from Feed Your Soul Too
Mexican Chicken Pasta Bake
The learning for this comfort recipe is to add flavor in all layers. Just because a dish is pretty basic and a dish you would find in a diner, it does not mean it does not have depth to it. The first thing I got started in the recipe was my pressure cooker chicken. I spiced the chicken up with some adobo powder and added arbol chilies to the stock in the pressure cooker. These two spices added a little kick but not too much by any means. The chicken was so tender I pulled it using two forks. Next, the cheese sauce is spiced with salt, pepper and smoked paprika and plenty of cheese.
Pasta bakes are easy and so comforting. A couple of examples is this recipe for BAKED PASTA (only 3 ingredients) and PESTO PASTA BAKE.
The layers keep coming. The assembly begins by softening onions spices again with the adobo powder, Spanish paprika and cumin. I love to use the same spice throughout the development of a dish. Once the onions are softened, the chicken is added back in and spiced some more. A big can of tomatoes with green chilies is added and the juice is cooked out. The cheese sauce is then dumped in followed by the pasta and some fresh cilantro. Put it into a baking dish and topped with a whole bunch more cheese. Stick it under the broiler to get a browned topping.
The development of the cheese sauce.
The Roux and Cheese Creating the Sauce
And an idea of the spices used for the pasta.
The Pasta Ingredients
The layering of the pasta dish in the Dutch Oven.
Building the Flavors in the Dutch Oven
Putting the chicken pasta in a baking dish and topping with more cheese before the final broil.
Provolone Added Pre-Broil
The Mexican Chicken Pasta Baked out of the oven.
Mexican Chicken Pasta Bake Out of the Oven
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.
- 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