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Cheesy Chicken and Pasta Bake with Avocado Salsa

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A hearty and comforting Cheesy Chicken and Pasta Bake topped with a fresh avocado salsa. Creamy, cheesy pasta with tender chicken baked to perfection and finished with a zesty, refreshing topping for the ultimate flavor balance.

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

Instructions

  1. Preheat the oven to 200°C (400°F). Grease a large baking dish and set aside.
  2. Cook the pasta in salted boiling water until just al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper (if using) and sauté until softened. Add garlic and cook for 1 minute until fragrant.
  4. Add chicken pieces, season with salt, pepper, and taco seasoning. Cook until lightly browned and nearly cooked through.
  5. Stir in diced tomatoes and chicken stock, then simmer for a few minutes until the sauce thickens slightly.
  6. Add drained pasta to the skillet and mix in most of the shredded cheese until it begins to melt into the sauce.
  7. Transfer mixture to the prepared baking dish and sprinkle remaining cheese evenly on top.
  8. Bake for 20–25 minutes, or until cheese is golden and bubbling and the dish is heated through.
  9. While baking, prepare the avocado salsa: combine diced avocado, lime juice, coriander, and sliced spring onions in a bowl. Season with salt and pepper.
  10. Remove the bake from the oven, rest for 5 minutes, then top with avocado salsa or serve it on the side. Add sour cream if desired.

Notes

  • Use freshly grated cheese for the best melt and flavor.
  • Prepare the avocado salsa just before serving to keep it vibrant and fresh.
  • For extra crunch, top the bake with crushed tortilla chips before the final few minutes of baking.
  • You can assemble the bake ahead of time and refrigerate; add salsa just before serving.
  • To make it vegetarian, swap chicken for beans or vegetables and use vegetable stock.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-chicken-and-pasta-bake-with-avocado-salsa/