Easy Fajita Pasta Bake

Classic fajita fixings add extra flavor to cheesy baked pasta. By Pillsbury Kitchens
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30 Minutes Prep
50 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 2 cups thinly sliced red and green bell peppers
  • Small check mark in a circle icon 1 small white onion, chopped
  • Small check mark in a circle icon 2 cups uncooked penne pasta (6 oz)
  • Small check mark in a circle icon 1 lb shredded cooked chicken breast
  • Small check mark in a circle icon 1 package (1 oz) Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 1 cup whipping cream
  • Small check mark in a circle icon 1 cup shredded Colby-Monterey jack cheese blend (4 oz)
Preparation
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Spray 10- to 12-inch skillet with cooking spray; heat over medium heat. Add 2 cups thinly sliced red and green bell peppers and 1 small white onion, chopped, to skillet; cook and stir about 10 minutes or until tender.
  3. Meanwhile, cook 2 cups uncooked penne pasta as directed on package until al dente. Drain.
  4. In large bowl, toss together cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream until combined. Pour into baking dish.
  5. Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.
  6. Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
Expert Tips
  • Plan ahead! This recipe calls for shredded cooked chicken!
  • Top pasta servings with sour cream and salsa!