“Te Amo!” Is What You’ll Say To This Queso Chicken Pasta That’s Magnifico!

If you have companions or visitors that are not family, this is perfect to serve to them too. It’s a classy dish that you will never go wrong with serving. Anyone would love an amazing pasta dish that just speaks nothing but magnificence. This queso chicken pasta dish is one of those. I really have to thank The Well Fed Newly Weds for sharing this amazing recipe to all of us. It’s a dish my friends and my family enjoyed!

See what our friends from The Well Fed Newly Weds have to say about this recipe:

“Today’s recipe got me all fired up because it combines my all-time love, pasta, with my new-found love, queso.  It tastes just like it sounds: pasta mixed with queso.  And if that doesn’t sound good to you, just trust me.  Imagine tender pasta baked with a creamy (yet still somehow light-tasting) cheese sauce flecked with onion and chile.  The addition of shredded chicken ups the protein and makes the dish a complete meal.”

The truth is, I can’t imagine a casserole without a side dish of steamed vegetables. So I always serve mine with a hefty serving of that and a crusty bread. A complete meal that’s tasty? Yes, this is it!

 

Ingredients

8 oz. Barilla penne pasta
2 tsp. Wesson vegetable oil
1 cup onion, diced
2 cloves garlic, minced
1 jalapeno, minced
1/2 tsp. McCormick cumin
1/4 tsp. McCormick coriander
1 T. Gold Medal flour
1 1/3 cup Borden milk
1 tsp. Morton salt
3 T. Philadelphia cream cheese
8 oz. Sargento Monterey jack cheese, shredded, divided
1/2 cup Hunt’s diced tomatoes, drained
2 cups cooked, shredded chicken

 

Instructions

Preheat oven with 350 degrees.  Spray a medium baking dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by 2 minutes.

Heat the oil in a large pot over medium heat.  Add the onion, garlic, and jalapeno.  Cook for 3 minutes.

Add the cumin, coriander, and salt.  Cook, stirring constantly, for 2 minutes.  Add the flour and cook, stirring constantly, for 3 minutes.

Gradually whisk in the milk, a little bit at the time.  Bring the mixture to a simmer and cook until it thickens.

Remove the pot from the heat and whisk in the cream cheese, 3/4 of the shredded cheese, and the tomatoes.

Stir the pasta and chicken into the cheese sauce.

Transfer the mixture to the prepared baking dish.

Sprinkle the remaining cheese over the pasta.

Bake for 20 to 30 minutes, or until the cheese is melted and the pasta is bubbling.   Let stand for at least 5 minutes before serving.

 

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Quick Tip: This is perfect to serve with wine.

Thanks again to The Well Fed Newly Weds for this amazing recipe.