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Chipotle Chicken Pasta Bake

  • Total Time: 1 hour


  • 16 ounces short cut pasta, cooked to package directions
  • 6 ounces Mexican chorizo
  • 1 pound chicken tenders or breast, cut into bite-sized cubes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 onion, diced
  • 1 bell pepper or several baby bells, chopped
  • 2 cloves garlic, minced
  • 1 can drained white hominy
  • 8 ounces pepperjack or other melting cheese, cubed
  • 1/2 cup sour cream
  • 1/2 cup chicken stock, plus more if needed
  • 1 chipotle in adobo, diced, plus 1 tablespoon of juice from the can
  • 8 ounces fresh spinach
  • cilantro, for garnish


  1. Preheat a pot and a large skillet to medium-high heat with a drizzle of olive oil; the pot can be the same one you used for the pasta. To the skillet, add the chorizo (remove it from the casing) and cook until brown and crumbly. When the chorizo is cooked, remove it from the skillet and add the chicken tenders with the chili powder, cumin, and a sprinkle of salt. Cook for about 6 minutes until the chicken is browned and cooked through.
  2. To the pot, add the onion, garlic, and peppers. Saute for 4 minutes or until the veggies soften, then add the hominy, chicken broth, chipotle, sour cream, cooked pasta, chicken, and the spinach.
  3. Stir everything together and taste: add salt and pepper to your preference. If the mixture seems dry, add a bit more chicken stock to create some more sauce. Stir in the cubes of cheese, and transfer the mixture to a large baking dish. Sprinkle the cooked chorizo over top and bake for 15 minutes at 400F until the top of the casserole is slightly browned.
  4. Enjoy!


  • If you're sensitive to heat, just use some of the juices from the chipotle can and not an actual pepper.
  • Prep Time: 15
  • Cook Time: 45


  • Serving Size: 6