Chicken Chorizo and Poblano Pasta Bake with Cheese Sauce
A hearty baked pasta featuring spicy Mexican chorizo, tender rotisserie chicken, and roasted poblano chiles in a rich cheese sauce. The combination of pepper Jack and Cheddar creates a creamy base that binds penne pasta with bold flavors, while a golden panko topping adds textural contrast. Perfect for feeding a crowd or meal prepping, this satisfying casserole balances heat from the poblanos with the smoky richness of chorizo.
Ingredients
- 3 ½ cups uncooked penne pasta
- 1 teaspoon vegetable oil
- 1 lb Mexican chorizo sausageItalian sausage1:1adds spicy Italian flavor
high
- 4 tablespoons butter
- 2 medium poblano chiles, seeded, dicedbell peppers1:1milder flavor
high
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1 packet Old El Paso Chicken Taco Seasoning Mix
- 3 tablespoons Gold Medal all-purpose flour
- 2 ½ cups milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 2 cups shredded pepper Jack cheese
- 2 cups shredded Cheddar cheese
- 3 cups shredded deli rotisserie chicken
- 1 cup Progresso plain panko crispy bread crumbs
Instructions
- 1
Heat oven to 350°F and spray 3-quart baking dish with cooking spray
- 2
Cook and drain pasta according to package directions
- 3
Heat oil in Dutch oven over medium-high heat and cook chorizo until no longer pink, stirring frequently
- 4
Add butter, poblano chiles, onion and garlic to chorizo and cook until vegetables are softened
- 5
Add taco seasoning mix and flour, cook and stir
- 6
Gradually stir in milk and cream, then add salt
- 7
Heat to boiling while stirring constantly, then remove from heat
- 8
Stir in cheeses until melted
- 9
Add cooked pasta and chicken, stir to combine
- 10
Pour mixture into prepared baking dish
- 11
Microwave remaining butter until melted and mix with bread crumbs
- 12
Sprinkle bread crumb mixture over pasta
- 13
Bake until sauce is bubbly and top is golden brown
- 14
Let stand before serving hot
Tips
Use rotisserie chicken for convenience and extra flavor, or substitute with cooked chicken breast or thighs.
Remove seeds from poblanos for less heat, or leave some in for extra spice depending on your preference.
Let the casserole rest for 10 minutes after baking to allow the cheese sauce to set and make serving easier.
Good to Know
Refrigerate leftovers up to 3 days. Cover tightly to prevent drying out.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Let stand 10 minutes after baking for easier serving. Serve hot with crusty bread or simple green salad.
Common Mistakes
Don't skip the resting time to avoid a runny sauce when serving
Cook chorizo thoroughly to avoid pink color in finished dish
Stir cheese sauce constantly while heating to prevent scorching
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of pasta?
Yes, any short pasta like rigatoni, fusilli, or shells works well. Use the same amount by weight for best results.
How long will leftovers keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through.
Can I freeze this pasta bake?
Yes, freeze assembled unbaked casserole up to 3 months. Thaw overnight in refrigerator before baking, adding extra time as needed.