Creamy pasta with smoky corn, tender chicken, and melted cheese, baked to golden perfection.
# Components:
→ Meats
01 - 2 cups cooked chicken, shredded or diced
→ Pasta
02 - 12 oz penne or rotini pasta
→ Vegetables
03 - 2 cups corn kernels (fresh, canned, or frozen)
04 - 1 small red bell pepper, diced
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
→ Sauce & Dairy
07 - 1 cup sour cream
08 - 1/2 cup mayonnaise
09 - 1/2 cup cream cheese, softened
10 - 1/4 cup milk
11 - 1 1/2 cups shredded Monterey Jack cheese
12 - 1/2 cup crumbled cotija cheese (or feta)
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/4 teaspoon chili powder
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Additional cotija cheese
19 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Heat oil in a skillet over medium heat. Sauté corn, red bell pepper, and garlic for 3-4 minutes until slightly charred and fragrant.
04 - Whisk together sour cream, mayonnaise, cream cheese, milk, smoked paprika, cumin, chili powder, salt, and black pepper in a large bowl.
05 - Add cooked chicken, sautéed vegetables, cooked pasta, green onions, Monterey Jack, and half the cotija cheese to the sauce. Mix thoroughly.
06 - Transfer mixture to prepared baking dish and sprinkle remaining cotija cheese on top.
07 - Bake for 20-25 minutes, until cheese is bubbly and golden.
08 - Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, additional cotija, and lime wedges before serving.
