Spicy Chicken Chipotle Pasta

Looking for comfort food with some heat? This spicy chicken chipotle pasta is exactly that. Cheesy and rich with a smoky, creamy tomato sauce, this baked pasta casserole is a flavor bomb you will love.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 635kcal

Author Sharon Rhodes

Ingredients

1 tsp olive oil
3 cups dry penne pasta
2 cups tomato sauce
½ cup sour cream
2 chipotle peppers in adobo sauce *chopped (about 2 tbsp)
3 cups cooked chicken, shredded or chopped
¾ cups cheese shredded
fresh ground pepper and crushed red chili flakes to taste

Instructions

Preheat oven to 350°
Coat a 9x11 baking dish with olive oil and set aside.
Cook pasta according to package instructions. Once cooked to al dente, strain and set aside.
Meanwhile, in a large mixing bowl, combine tomato sauce, sour cream, and chopped chipotle peppers. Add warm pasta and cooked chicken and stir again to coat.
Pour mixture into the prepared casserole dish and sprinkle cheese evenly on top. Scatter with cracked black pepper and chili flakes to taste.
Bake for 25 minutes, finishing with 3-4 minutes under the broiler to get a bit of crust on the cheese.
Top with fresh chopped parsley or cilantro, if desired.
Serve warm.

Notes

Storage tips

To Store: Transfer cooled leftovers to an airtight container and store in the fridge for up to three days. In my experience, this recipe does not freeze well.

To Reheat: Reheat at 350°F until heated through, approximately 20-25 minutes. I recommend covering the dish with foil while reheating to keep it from drying out.

Nutrition