Chili, Chicken and Cheddar Baked Pasta Recipe

Name: Chili, Chicken and Cheddar Baked Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb farfalle pasta, bow tie kind; 1 tablespoon butter; 1 cup red bell pepper, diced; 1 cup green bell pepper, diced; 1 teaspoon jalapeno pepper, minced; ½ cup Canadian bacon, diced; ½ cup scallion, chopped; 1 teaspoon adobo sauce; 2 tablespoons all-purpose flour; 1 teaspoon chili powder; ½ teaspoon ground cumin; salt, to taste; 2 cups 2% low-fat milk; 1 cup low-fat cheddar cheese, shredded; 1 cup low-fat monterey jack cheese, shredded; 2 tablespoons fresh cilantro leaves, chopped; 1 ½ cups diced cooked chicken breasts

Servings: persons

1 lb farfalle pasta, bow tie kind
1 tablespoon butter
1 cup red bell pepper, diced
1 cup green bell pepper, diced
1 teaspoon jalapeno pepper, minced
½ cup Canadian bacon, diced
½ cup scallion, chopped
1 teaspoon adobo sauce
2 tablespoons all-purpose flour
1 teaspoon chili powder
½ teaspoon ground cumin
salt, to taste
2 cups 2% low-fat milk
1 cup low-fat cheddar cheese, shredded
1 cup low-fat monterey jack cheese, shredded
2 tablespoons fresh cilantro leaves, chopped
1 ½ cups diced cooked chicken breasts

1
Preheat the oven to 400 degrees F. Spray a large baking dish with nonstick spray.
2
Bring a large pot of salted water to a boil.
3
Add the pasta and cook until it is al dente, about 10 minutes.
4
Drain and set aside.
5
Meanwhile, in a large soup pot, melt the butter over medium-high heat.
6
Add the bell peppers, chili pepper and bacon and cook until the peppers soften, about 4 minutes.
7
Add the scallions and cook 1 minute more.
8
Stir in the adobo sauce, flour, chili powder and cumin and cook for 1 minute.
9
Gradually whisk in the milk and simmer until the sauce thickens, about 5 minutes.
10
Remove from heat.
11
Stir in 3/4 cup of each cheese and cilantro.
12
Stir in the cooked pasta and chicken.
13
Spoon the pasta mixture into the prepared baking dish.
14
Sprinkle the remaining cheese over the top.
15
Bake until the cheese is melted and bubbly, about 10 to 15 minutes.
16
(This can be prepared in advance and stored unbaked in the refrigerator for up to 2 days.
17
).

1127

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb farfalle pasta, bow tie kind, 1 tablespoon butter, 1 cup red bell pepper, diced, 1 cup green bell pepper, diced, and more.

Yes, Chili, Chicken and Cheddar Baked Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili, Chicken and Cheddar Baked Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions