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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a well-prepared pasta bake. The Spicy Hatch Chili Pasta Nacho Bake, a delightful fusion of classic pasta and the bold, zesty flavors of nachos, takes this concept to a whole new level. This dish seamlessly blends the comforting, hearty essence of pasta with the vibrant, spicy notes characteristic of Southwestern cuisine. With each bite, you'll experience a medley of flavors and textures that make it an instant favorite for family dinners, lively gatherings, or a satisfying weeknight meal.

Hatch Chili Pasta Nacho Bake

Discover the Spicy Hatch Chili Pasta Nacho Bake, a delicious fusion dish that blends comforting pasta with zesty Southwestern flavors. Made with tender penne, savory rotisserie chicken, and the unique taste of Hatch chiles, this bake is perfect for family dinners or gatherings. Packed with nutrients from black beans and corn, it’s easy to customize to suit any diet. Dive into this flavorful recipe that promises a satisfying meal for everyone at the table!
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Ingredients
  

12 oz penne pasta

2 cups shredded rotisserie chicken

1 cup roasted Hatch green chiles, diced (canned if fresh are unavailable)

1 cup black beans, drained and rinsed

1 cup corn kernels (frozen or canned)

1 cup red bell pepper, diced

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust according to heat preference)

1 (10 oz) can diced tomatoes with green chiles

1 cup sour cream

2 cups shredded cheese (a blend of cheddar and Monterey Jack works best)

1 cup tortilla chips, crushed (plus additional for topping)

Fresh cilantro, for garnish

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it's hot when you bake.

    Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta, cooking it until al dente, per the package instructions. Once cooked, drain the pasta and set it aside.

      Sauté Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the finely chopped onion and diced red bell pepper, sautéing for about 5 minutes until they soften. Stir in the minced garlic and cook for an additional minute, or until fragrant.

        Combine Filling Ingredients: Add the shredded rotisserie chicken, roasted Hatch chiles, black beans, corn, ground cumin, smoked paprika, cayenne pepper, and the can of diced tomatoes (including their juice) to the skillet. Mix well and let the mixture simmer for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

          Create the Bake Mixture: In a large mixing bowl, combine the cooked penne pasta with the chicken and vegetable mixture. Then, fold in the sour cream, along with 1 cup of the shredded cheese and the crushed tortilla chips, ensuring everything is evenly mixed.

            Transfer to Baking Dish: Pour the hearty pasta mixture into a greased 9x13 inch baking dish, smoothing it out evenly.

              Top with Cheese & Chips: Sprinkle the remaining 1 cup of cheese generously over the top of the pasta, followed by a handful of crushed tortilla chips to add a delightful crunch.

                Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until the cheese is molten and bubbly, and the top is lightly golden brown.

                  Garnish and Serve: After removing the dish from the oven, allow it to cool for a few minutes. Just before serving, garnish with fresh cilantro for a pop of color and flavor.

                    Enjoy: Serve warm and savor the scrumptious flavors of your Spicy Hatch Chili Pasta Nacho Bake!

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6-8

                        - Presentation Tips: For an appealing presentation, serve in individual bowls garnished with additional cilantro and a few extra tortilla chips on the side for an added crunch.