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Cheesy Chicken Poblano Penne Bake

This Cheesy Chicken Poblano Penne Bake is a comforting, flavorful, and cheesy pasta dish perfect for weeknight meals and leftovers alike.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 ounces penne pasta
  • 2 cups cooked chicken diced
  • 2 poblano peppers diced
  • 1 cup corn kernels
  • 2 cups shredded cheddar cheese
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1/2 cup green onions sliced

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Drain and set aside.
  • While the pasta cooks, dice the poblano peppers into small pieces. If you want a milder flavor, remove the seeds. Dice the cooked chicken into bite-sized pieces.
  • In a large mixing bowl, combine the softened cream cheese and sour cream. Stir until smooth. Add garlic powder, onion powder, chili powder, salt, and pepper. Mix well to distribute the spices evenly.
  • Add the drained penne pasta, diced chicken, poblano peppers, and corn kernels into the bowl with the creamy sauce. Toss everything gently to coat all the ingredients in the cheesy mixture.
  • Stir in 1 ½ cups of shredded cheddar cheese into the pasta mixture. Pour everything into your prepared baking dish and spread it evenly.
  • Sprinkle the remaining ½ cup of cheddar cheese over the top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for 5 minutes. Sprinkle sliced green onions on top for a fresh, vibrant finish. Serve warm and enjoy!

Equipment

  • Large Pot
  • Large Mixing Bowl
  • Baking Dish
  • Sharp Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Spatula or wooden spoon

Notes

  • Use rotisserie chicken for a quick and flavorful shortcut.
  • For milder heat, remove seeds from poblano peppers or reduce chili powder.
  • Make ahead by assembling the dish and refrigerating for up to 24 hours before baking.
  • For dairy-free versions, substitute with vegan cream cheese, sour cream, and cheese alternatives.
  • Gluten-free pasta works well as a substitute to make this recipe gluten-free.