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Chipotle Lime Chicken Penne Bake

This Chipotle Lime Chicken Penne Bake is bursting with smoky, tangy, and creamy flavors—perfect for a quick, comforting weeknight dinner or meal prep!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breast diced
  • 2 cups penne pasta
  • 1 cup corn kernels
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 2 tablespoons chipotle pepper in adobo sauce minced
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • fresh cilantro for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
  • While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt, pepper, cumin, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes. Add minced garlic and chipotle peppers in adobo sauce, sauté for another 1-2 minutes until fragrant.
  • In a large mixing bowl, combine the cooked penne, sautéed chicken mixture, corn kernels, black beans, diced tomatoes, lime juice, and half of the shredded cheddar cheese. Mix everything gently but thoroughly to evenly distribute the flavors.
  • Preheat your oven to 375°F (190°C). Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
  • Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and garnish with fresh cilantro before serving.

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inches)
  • Mixing Bowl
  • Measuring spoons and cups
  • Knife and cutting board
  • Wooden Spoon or Spatula

Notes

  • For a lighter version, use reduced-fat cheese and skip the black beans to reduce carbs.
  • Add diced bell peppers or chopped spinach before baking to boost veggie content.
  • Substitute penne with gluten-free pasta to make this dish gluten-free.
  • Store leftovers in the fridge for up to 4 days; reheat covered in a 350°F oven or microwave.
  • Freeze cooled leftovers tightly wrapped for up to 3 months; thaw overnight before reheating.