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Easy Jalapeno Chicken Pasta Bake Recipe

Jalapeno Chicken Pasta Bake Recipe

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Quick and easy chicken pasta bake recipe, made with simple ingredients. This 30 minute meal is loaded with Mexican taco flavors and lots of cheese. 
Course Main Course
Cuisine American, Mexican
Keyword chicken
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 881
Author CakeWhiz


  • 1 pound Penne pasta
  • 2 tbsp Olive oil
  • 1 cup Chicken Boneless, Cut into small 1 inch cubes
  • 3/4 cup Onion Finely chopped
  • 1 tbsp Garlic Finely minced
  • 3 tbsp Taco seasoning
  • 1 tsp Paprika Optional
  • Salt To taste
  • Pepper To taste
  • 1 can Progresso Chicken Tortilla Soup 18.5 oz. can
  • 1/4 cup Jalapenos Canned or fresh
  • 1 cup Corn Frozen
  • 1 cup Black beans Canned, Drained, Rinsed
  • 1/2 cup Green peppers Finely chopped
  • 2 packets Cream cheese 8 oz. packets
  • 1/2 cup Black olives
  • 1 1/4 cup Mozzarella cheese Divided
  • 1 1/4 cup Cheddar cheese Divided
  • 1 cup Tortillas chips Crushed, For topping
  • 1 tbsp Cilantro or parsley Roughly chopped, For garnish
  • 1 Jalapeno Sliced into circles, For garnish


  • Boil pasta in salted water, according to box instructions. Drain and keep aside.
  • Heat oil in a nonstick pot over medium high heat.
  • Add chicken and saute for a 2-3 minutes until no longer pink.
  • Add onion, garlic and saute for about 2 minutes. 
  • Add taco seasoning, paprika, salt, pepper and mix until chicken is coated. 
  • Add soup, jalapenos, corn, black beans, green peppers and mix everything together. 
  • Add cream cheese and mix until it fully melts into this pasta sauce. 
  • Add olives and half of the cheddar cheese and half of the mozzarella cheese. Mix until cheese is melted.  
  • Add boiled pasta. Mix and remove from heat.
  • Lightly coat a casserole dish or rectangle pan (Dimesnions: 9x13) with oil. 
  • Spread half the pasta mixture in this pan. 
  • Sprinkle 1 tbsp mozzarella cheese, 1 tbsp cheddar cheese.
  • Spread the remaining pasta mixture on top of the cheese. 
  • Sprinkle all the remaining mozzarella cheese and cheddar cheese on top. 
  • Bake at 350 degrees for about 20 minutes or until cheese on top is fully melted and bubbly. 
  • Garnish with cilantro, sliced jalapenos. 
  • Sprinkle crushed tortilla chips on top and serve immediately. Enjoy! 



  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 


Calories: 881kcal | Carbohydrates: 111g | Protein: 42g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 86mg | Sodium: 955mg | Potassium: 707mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1450IU | Vitamin C: 32.1mg | Calcium: 489mg | Iron: 3.7mg