Ingredients for Pasta Chicken Taco Bake
- Penne Pasta
- 1 lb ground chicken
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups water (or low-sodium chicken broth)
- 1 packet (1 ounce) taco seasoning mix
- Whole Kernel Corn
- ½ cup sliced black olives
- Cheddar Cheese
- ½ cup salsa
- Green Chili Peppers
- Salt and pepper to taste (if using low-sodium broth)
- ½ cup chopped green bell pepper
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How to Make Pasta Chicken Taco Bake
- Preheat oven to 350°F (175°C). Grease a 3-quart casserole dish.
- In a large skillet, brown 1 lb ground chicken with 1/2 medium onion (chopped) and 2 cloves garlic (minced) over medium-high heat. Drain any excess grease.
- Stir in 1 ½ cups water (or low-sodium chicken broth) and 1 packet (1 ounce) taco seasoning mix. Bring to a boil, then reduce heat and simmer uncovered for 10-12 minutes, stirring occasionally. If using low-sodium broth, season with salt and pepper to taste at the end of simmering.
- Cook 1 lb penne pasta according to package directions, but stop cooking when it's just slightly underdone (al dente). Drain well.
- Add the cooked pasta, 1 cup frozen corn, ½ cup sliced black olives, 1 cup shredded cheddar cheese (reserve ½ cup for topping), ½ cup salsa, ½ cup chopped green bell pepper, and 1-2 finely chopped jalapeños (optional) to the skillet with the chicken mixture. Stir to combine.
- Transfer the mixture to the prepared baking dish.
- Bake covered for 35 minutes.
- Remove from oven, sprinkle the remaining ½ cup of shredded cheese over the top.
- Bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy with a side salad!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
30g
Fat
71g
Carbs
21g