Table of Contents

Southwestern Pasta Bake: A Flavor Fiesta

This dish takes me back to my college days, crammed into a tiny apartment with mismatched furniture and an oven that had a mind of its own. Money was tight, but that didn’t mean we couldn’t eat well! This Southwestern Pasta Bake, inspired by a Rachael Ray recipe I saw on TV, became a staple. We’d gather around our wobbly table, laughing and sharing stories as we devoured this cheesy, spicy goodness – a reminder that comfort food and good company can make any place feel like home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Dietary Type: Not specified

Ingredients

1 lb penne rigate or 1 lb cavatappi pasta
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves (6 oz. each), cut into bite-size pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili powder
Coarse salt
Coarse black pepper
1 large yellow onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
3⁄4 lb sharp cheddar cheese, shredded
1⁄4 cup fresh cilantro leaves, chopped
1⁄2 cup fresh flat-leaf parsley, chopped

Equipment Needed

Large pot
Large skillet
Medium saucepan
Baking dish

Instructions

Preheat the broiler to high and position the rack 8 inches from the heat. This will give the pasta bake a beautifully browned top.
Bring a large pot of water to a rolling boil. Generously salt the boiling water. This is crucial for seasoning the pasta itself. Cook the pasta until it is slightly undercooked – it should still be a little chewy at the center, also known as al dente. Remember, the pasta will continue to cook in the oven, so don’t overcook it now.
While the water is heating up, preheat a large skillet over medium-high heat with the vegetable oil. Make sure the skillet is nice and hot before adding the chicken.
In a bowl, season the chicken pieces with cumin, coriander, chili powder, salt, and pepper. Be generous with the spices; they are the key to that Southwestern flavor.
Add the seasoned chicken to the hot skillet and cook for 4-5 minutes, or until lightly browned. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
Add the chopped onion, garlic, and jalapeno peppers to the skillet with the chicken. Continue to cook for another 5 minutes, stirring occasionally, until the onions become translucent and the garlic is fragrant. The jalapeno adds a nice kick; adjust the amount depending on your spice preference.
While the chicken is cooking with the onions, it’s time to make the cheddar sauce. In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter. Cook for 1-2 minutes, stirring constantly with a whisk, until the mixture forms a smooth paste, known as a roux. This step is important for thickening the sauce. Be careful not to burn the roux; it should be a light golden color.
Slowly whisk in the milk to the roux. Continue whisking constantly to prevent lumps from forming. Bring the milk to a gentle simmer, stirring occasionally.
Once the milk comes to a bubble, stir in the shredded cheddar cheese, chopped cilantro, and chopped parsley with a wooden spoon. Stir until the cheese is completely melted and the sauce is smooth and creamy.
Season the cheese sauce with a little salt and pepper to taste. Remove the cheese sauce from the heat. Taste and adjust seasonings as needed.
Once the pasta is cooked to al dente, drain it well and add it back into the large pot.
Add the contents of the chicken skillet to the pot with the pasta.
Pour all of the cheddar sauce over the pasta and chicken. Stir gently to combine everything, ensuring that the pasta is evenly coated with the sauce and that the chicken and vegetables are distributed throughout.
Transfer the mixture to a baking dish. A 9×13 inch dish works well.
Place the baking dish under the preheated broiler for a few minutes, until the top is lightly browned and bubbly. Keep a close eye on it to prevent burning.

Expert Tips & Tricks

To prevent the pasta from sticking together after draining, toss it with a little olive oil.
For a richer sauce, use a combination of cheddar and Monterey Jack cheese.
Add a can of drained and rinsed black beans or corn to the chicken mixture for extra flavor and texture.
If the cheese sauce is too thick, add a little more milk to thin it out.
If you don’t have fresh cilantro or parsley, you can use dried herbs, but use about half the amount.
Prepare the bake ahead of time! Assemble everything and keep it in the fridge until you’re ready to broil.

Serving & Storage Suggestions

Serve the Southwestern Pasta Bake hot, straight from the broiler. Garnish with extra chopped cilantro or parsley, or a dollop of sour cream or guacamole.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake the entire dish in a preheated oven at 350°F (175°C) until heated through. For best results, add a splash of milk or broth to the dish before reheating to prevent it from drying out. This dish isn’t ideal for freezing, as the cheese sauce can separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1142.7 kcal	N/A
Calories from Fat	447 g	39%
Total Fat	49.8 g	76%
Saturated Fat	26.1 g	130%
Cholesterol	190.1 mg	63%
Sodium	718.3 mg	29%
Total Carbohydrate	103.5 g	34%
Dietary Fiber	6.7 g	26%
Sugars	4.6 g	18%
Protein	69.4 g	138%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian: Omit the chicken and add more vegetables, such as bell peppers, zucchini, or mushrooms.
Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce. Or use a hotter pepper like a serrano instead of a jalapeno.
Different Pasta: Feel free to substitute the penne or cavatappi with other pasta shapes, such as rotini, fusilli, or elbow macaroni.
Cheese Variety: Experiment with different types of cheese, such as pepper jack, Colby jack, or Monterey Jack.
Creamier Sauce: Substitute half-and-half or heavy cream for part of the milk in the cheese sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, it often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese will result in a creamier sauce.

Q: Can I make this ahead of time?
A: Yes! You can assemble the pasta bake and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the broiling time to ensure it’s heated through.

Q: What if I don’t have a broiler?
A: You can bake the pasta bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and golden brown.

Q: Can I freeze this pasta bake?
A: While technically you can freeze it, the texture of the cheese sauce may change upon thawing. If you do freeze it, wrap it tightly in plastic wrap and aluminum foil. Thaw completely before reheating.

Q: How do I prevent the top from burning under the broiler?
A: Keep a close eye on the pasta bake while it’s under the broiler. If the top starts to brown too quickly, move the rack further away from the heat or cover the dish loosely with foil.

Final Thoughts

This Southwestern Pasta Bake is more than just a recipe; it’s a warm hug on a plate. The combination of tender chicken, flavorful spices, and creamy cheddar sauce is simply irresistible. Whether you’re cooking for a crowd or just looking for a comforting weeknight meal, this dish is sure to be a hit. So, grab your skillet, gather your ingredients, and get ready to embark on a flavor adventure. Don’t be afraid to experiment with different variations and make it your own! And most importantly, enjoy the process and share your culinary creations with loved ones. Pair it with a crisp green salad and a refreshing margarita for the perfect Southwestern feast!

Southwestern Pasta Bake Recipe