Name: Cheesy Chicken and Pasta Bake with Avocado Salsa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 300 g pasta (penne, rigatoni, or fusilli); 500 g boneless chicken breasts or thighs, cut into bite-sized pieces; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper, diced (optional); 1 tbsp taco or Mexican seasoning (or a mix of cumin, paprika, chili powder); 400 g diced tomatoes (canned) or 1 1/2 cups tomato sauce/passata; 1/2 cup chicken stock or water; 2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 1 tbsp olive oil; Salt and pepper, to taste; 2 ripe avocados, diced; 1 lime, juiced; 2 tbsp fresh coriander (cilantro), chopped; 2 spring onions (scallions), thinly sliced; Optional: sour cream, for serving

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Why You’ll Love This Recipe

The cheesy bake hits all the comfort food notes—rich, creamy, warm and satisfying.
The avocado salsa adds brightness and freshness, balancing the richness of the cheese and pasta.
It’s one-dish for the main bake, making it relatively straightforward for a weeknight dinner yet impressive enough for guests.
Versatile: you can modify the pasta shape, cheese type, or salsa ingredients to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta (short shape like penne, rigatoni or fusilli)
Boneless chicken breasts (or thighs), cut into bite-sized pieces
Onion (finely chopped)
Garlic (minced)
Bell pepper(s), diced (optional but adds colour)
Taco or Mexican seasoning (or a mix of cumin, paprika, chilli powder)
Diced tomatoes (canned) or tomato sauce/passa
Chicken stock or water
Shredded cheese (cheddar, Monterey Jack or a blend)
Fresh avocado(es), diced
Fresh lime juice
Fresh coriander (cilantro), chopped
Spring onion (scallion), thinly sliced
Salt and pepper
Olive oil or other cooking oil
Optional: sour cream for serving

Directions

Pre-heat your oven to around 200 °C (about 400 °F).
Cook the pasta in salted boiling water until just al dente (it will finish cooking in the oven). Drain and set aside.
Meanwhile, heat a little olive oil in a large skillet over medium heat. Add chopped onion and bell pepper (if using) and sauté until softened. Add minced garlic and cook for about 1 minute until fragrant.
Add the chicken pieces to the skillet, season with salt, pepper and the taco/Mexican seasoning (or your mix of cumin, paprika, chilli). Cook until the chicken is lightly browned and nearly cooked through.
Stir in the diced tomatoes (or pasta sauce/passa) and some chicken stock or water just to create a sauce. Simmer for a few minutes until the mixture thickens slightly.
Add the drained pasta into the skillet (or transfer to a large bowl) and mix in most of the shredded cheese so that it begins to melt into the sauce.
Transfer the pasta-chicken-cheese mixture into a greased baking dish. Sprinkle the remaining shredded cheese evenly over the top. Bake in the pre-heated oven for about 20-25 minutes, or until the cheese on top is golden and bubbling and the pasta bake is heated through.
While the bake is in the oven, prepare the avocado salsa: in a bowl combine diced avocado, chopped coriander (cilantro), sliced spring onion, and fresh lime juice. Season with a pinch of salt and pepper.
Once the bake is done, remove from oven and let it rest for about 5 minutes. Spoon the avocado salsa over the top of the bake or serve it on the side so guests can add as they like. If desired, dollop sour cream on top just before serving.

Servings and timing

Makes approximately 6 servings.
Preparation time: ~15 minutes.
Cooking time (skillet + bake): ~35–40 minutes.
Total time: ~50–55 minutes.

Variations

Use ground chicken or turkey instead of chopped pieces for a different texture.
Swap in smoked cheese or pepper-jack for extra flavour or heat.
Add vegetables: corn kernels, black beans, zucchini diced, or spinach stirred in before baking.
Make it gluten-free: use gluten-free pasta and check your seasoning/sauce for gluten-free labels.
For a lighter version: use part-skim cheese and reduce the butter/oil; increase veggies to bulk it out.
For extra crunch: top with crushed tortilla chips or breadcrumbs before baking the last 5 minutes.
For a smoky version: add diced chipotle in adobo to the sauce, or smoked paprika to the seasoning mix.

Storage/Reheating

To store: Cool the dish slightly, cover tightly and refrigerate for up to 3 days.
To reheat: Pre-heat oven to ~160-170 °C (≈325-340 °F). Cover the baking dish with foil and heat for about 15-20 minutes until warmed through. Uncover for the last few minutes to restore the cheesy topping’s texture. Alternatively, reheat individual portions in the microwave but the topping may not stay as crisp.
Freezing: You can freeze the baked dish (without the fresh avocado salsa). Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge, then reheat as above. Prepare fresh avocado salsa when ready to serve (don’t freeze the salsa).

FAQs

1. Can I use leftover cooked chicken instead of raw?

Yes — using precooked chicken will reduce the skillet stage. Simply stir the cooked chicken into the sauce step and ensure it’s heated through before mixing with pasta and cheese.

2. What pasta shape works best?

Any short pasta shape works well (penne, rigatoni, fusilli). Choose a shape that holds sauce well. Avoid extremely small shapes (they may get soggy) or extremely large ones (they may not heat evenly).

3. Can I skip the avocado salsa topping?

Yes — but the salsa adds a fresh contrast to the rich bake. If you skip it, consider adding a fresh salad or chopped tomato/coriander mixture to bring brightness.

4. My cheese topping browned too quickly — how can I prevent that?

Keep an eye on it and cover loosely with foil if the top is browning too fast before the inside is fully heated through. You can also place the dish on a lower rack in the oven.

5. How can I make it spicier?

Add chopped jalapeños or chilies to the salsa or the sauce, use pepper-jack cheese or a hot Mexican cheese blend, or incorporate some chipotle in adobo or cayenne pepper in the chicken seasoning.

6. Can I prepare it ahead of time?

Yes — you can assemble the pasta-chicken-cheese mixture, refrigerate (covered) for a few hours or overnight, then top with cheese and bake when ready. Prepare the avocado salsa just before serving.

7. My pasta bake turned out dry — what happened?

Possibly there wasn’t enough sauce liquid, or the pasta was overcooked before baking. Ensure you add enough sauce when mixing with pasta so it remains moist, and avoid baking so long that liquid evaporates completely.

8. Can I make it vegetarian?

Yes — substitute the chicken with beans or lentils, or add more vegetables like mushrooms and zucchini. Use vegetable stock instead of chicken and omit any meat seasonings that aren’t vegetarian friendly.

9. Is this dish freezer-friendly?

Yes — you can freeze the baked dish (without the fresh avocado salsa). Wrap well, freeze up to 1 month. When ready, thaw overnight and reheat in oven. Add freshly made avocado salsa at serve time.

10. What should I serve alongside this dish?

A crisp green salad with vinaigrette, steamed or roasted veggies, garlic bread, or a simple side of tortilla chips for scooping the avocado salsa. The fresh side helps balance the richness of the bake.

Conclusion

This Cheesy Chicken and Pasta Bake with Avocado Salsa delivers a satisfying blend of creamy, cheesy comfort and fresh, vibrant topping. It’s ideal for a hearty family dinner, especially when you want something that feels indulgent but still includes a fresh component. Give it a try and adjust the seasoning and toppings to make it your own. Enjoy!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use leftover cooked chicken instead of raw?

2. What pasta shape works best?

3. Can I skip the avocado salsa topping?

4. My cheese topping browned too quickly — how can I prevent that?

5. How can I make it spicier?

6. Can I prepare it ahead of time?

7. My pasta bake turned out dry — what happened?

8. Can I make it vegetarian?

9. Is this dish freezer-friendly?

10. What should I serve alongside this dish?

Conclusion

Cheesy Chicken and Pasta Bake with Avocado Salsa

Ingredients

Instructions

Notes

Nutrition