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Cheesy Chicken Taco Pasta Casserole

This Cheesy Chicken Taco Pasta Casserole is a flavorful, comforting dish that combines tender chicken, taco spices, and melty cheese for an easy, crowd-pleasing meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 8 oz elbow macaroni
  • 1 lb chicken breast diced
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup corn frozen or canned
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
  • 0.25 cup chopped fresh cilantro optional
  • salt and pepper to taste

Instructions

  • Start by bringing a large pot of salted water to a boil. Add the 8 oz of elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set it aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breast and cook until it’s no longer pink, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
  • Return the chicken to the skillet. Sprinkle the taco seasoning over the mixture and stir well to coat the chicken and onions evenly. Pour in the diced tomatoes with green chilies, black beans, and corn. Stir to combine and let everything simmer gently for 5 minutes, allowing the flavors to meld together.
  • In a large bowl or directly in the baking dish, combine the cooked elbow macaroni with the chicken mixture. Add the sour cream, half of the shredded cheddar, and half of the Monterey Jack cheese. Stir until everything is evenly coated and creamy.
  • Transfer the pasta mixture into a greased baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese evenly on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  • Once out of the oven, sprinkle the chopped cilantro over the casserole for a fresh burst of flavor. Serve hot, paired with a side salad or your favorite Mexican-inspired sides.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Baking dish (9x13 inch)
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Cheese Grater

Notes

  • Use freshly grated cheese for better melting and a gooey texture.
  • You can prepare the casserole ahead of time and refrigerate before baking for convenience.
  • Swap or add vegetables seasonally to keep the dish fresh and colorful.
  • Leftover casserole reheats well and tastes even better the next day.