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Creamy Chicken Taco Pasta Casserole
Rachel Kim

Creamy Chicken Taco Pasta Casserole

Chicken, green chiles and shells sit in a light cream-cheese sauce with plenty of pepper Jack. The pasta is deliberately undercooked before assembly, and the chicken is already cooked, so the oven can focus on melding and browning. A little broth keeps leftovers from becoming a solid pasta brick.
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Prep Time 22 minutes
Cook Time 28 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz medium pasta shells
  • 4 cups shredded cooked chicken
  • 1 package 8 oz cream cheese, softened
  • 1 cup low-sodium chicken broth
  • 2 cans 4 oz each diced green chiles, drained
  • 1 tbsp taco seasoning
  • 3 cups shredded pepper Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Boil the shells for 2 minutes less than package directions and drain.
  3. Whisk the cream cheese, broth and taco seasoning until mostly smooth, then fold in the chicken, chiles, pasta and 1 1/2 cups pepper Jack.
  4. Spread the mixture in the dish and top with the remaining cheese.
  5. Bake uncovered for 22 to 25 minutes until the center reaches 165°F and the top browns.
  6. Rest for 8 minutes before serving.