Chili Chicken And Cheddar Baked Pasta Recipe

How to Make Chili Chicken And Cheddar Baked Pasta

1. Preheat oven to 400°F (200°C).
2. Spray a large (9x13 inch) baking dish with nonstick cooking spray.
3. Bring a large pot of salted water to a boil. Add 1 pound of pasta (penne, rotini, or your favorite shape) and cook until al dente, about 8-10 minutes. Drain and set aside.
4. While pasta cooks, melt 2 tablespoons of butter in a large soup pot over medium-high heat. Add 1 cup chopped bell peppers (any color), 1/2 cup chopped chili pepper (such as jalapeño, adjust to your spice preference), and 4 slices of bacon, cooked and crumbled. Cook until peppers soften, about 4-5 minutes.
5. Add 2 chopped scallions (white and green parts) and cook for 1 minute more.
6. Stir in 1/4 cup adobo sauce (from canned chipotle peppers), 2 tablespoons all-purpose flour, 1 teaspoon chili powder, and 1/2 teaspoon cumin. Cook for 1 minute, stirring constantly.
7. Gradually whisk in 2 cups of milk and simmer until the sauce thickens, about 5-7 minutes. Remove from heat.
8. Stir in 3/4 cup shredded cheddar cheese, 3/4 cup shredded Monterey Jack cheese (or your preferred cheese), and 1/4 cup chopped fresh cilantro.
9. Add 1.5 cups cooked chicken, shredded or diced, and the cooked pasta to the sauce. Stir to combine.
10. Spoon the pasta mixture into the prepared baking dish.
11. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
12. Bake for 10-15 minutes, or until cheese is melted and bubbly and the pasta is heated through.