A cheesy, comforting pasta bake featuring chicken, corn, and Mexican-inspired spices.
# Components:
→ Meats
01 - 2 cups cooked chicken, shredded or diced
→ Pasta
02 - 12 oz penne or rotini pasta
→ Vegetables
03 - 2 cups corn kernels (fresh, canned, or frozen)
04 - 1 small red bell pepper, diced
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
→ Sauce & Dairy
07 - 1 cup sour cream
08 - 1/2 cup mayonnaise
09 - 1/2 cup cream cheese, softened
10 - 1/4 cup milk
11 - 1 1/2 cups shredded Monterey Jack cheese
12 - 1/2 cup crumbled cotija cheese or feta
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon chili powder
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Additional cotija cheese
19 - Lime wedges
# Directions:
01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - Heat oil in a large skillet over medium heat. Sauté corn, red bell pepper, and garlic for 3 to 4 minutes until slightly charred and fragrant.
04 - In a large bowl, whisk together sour cream, mayonnaise, cream cheese, milk, smoked paprika, cumin, chili powder, salt, and pepper until smooth.
05 - Add cooked chicken, sautéed vegetables, cooked pasta, green onions, Monterey Jack cheese, and half of the cotija cheese to the sauce. Stir until fully combined.
06 - Transfer mixture to the prepared baking dish. Sprinkle remaining cotija cheese evenly over the top. Bake for 20 to 25 minutes until cheese is bubbly and golden.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped cilantro, additional cotija cheese, and lime wedges before serving.
