Preppable Fajita Pasta Bake
Preppable fajita pasta bake with cooked chicken, peppers, and melted cheese. Allow about 55 minutes for a freshly assembled bake: 15 minutes prep, about 35 minutes cooking with the pasta and skillet mixture prepared at the same time, and a 5-minute rest. A refrigerated bake takes longer.
This is a pasta bake for the cooked chicken you already have, not a recipe that starts with raw chicken. Salsa and broth make the sauce, a packet of fajita seasoning supplies the spices, and sliced peppers and onion go into the skillet before everything meets the penne.
All of the cheese goes on top. Underneath, the pasta should still have a little bite when it leaves the boiling water, since it will spend more time in the oven. Use a 9 × 13-inch baking dish with roughly a 3-quart capacity so the mixture has enough room.
You can assemble the bake up to a day ahead and refrigerate it promptly, but a cold casserole will not follow the same timing as a warm, freshly mixed one. Check that the center reaches 165°F rather than judging only by the melted cheese. If the top is browning too quickly, loosely cover it with foil while the middle finishes heating.
Questions you may have about this recipe
Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate promptly for up to 24 hours. Bake until the center reaches 165°F (74°C); a cold casserole takes longer than the freshly assembled version. Use an oven-safe dish and follow its temperature-change instructions.
What pasta shape works best?
Short pasta like penne or rotini holds the sauce well.
Can I use leftover chicken?
Yes. This recipe already calls for cooked chicken. Leftover or rotisserie chicken works well; do not substitute raw chicken.
How do I make it spicier?
Add chili powder or diced jalapeños to taste, if desired.
Can I freeze this pasta bake?
Yes. Freeze the assembled bake in a freezer-safe container. Thaw in the refrigerator, then bake in a suitable oven-safe dish until the center reaches 165°F (74°C). Allow extra baking time and cover loosely with foil if the cheese browns before the center is hot. Follow the dish manufacturer’s guidance; do not move cold glass directly into a hot oven.
What you need to make Preppable Fajita Pasta Bake
12 oz penne pasta
2 cups cooked chicken, diced
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small onion, sliced
1 (1 oz) packet fajita seasoning
1 cup salsa
1/2 cup chicken broth
2 cups shredded Mexican blend cheese
How to make Preppable Fajita Pasta Bake
Preheat the oven to 375°F (190°C). Have a 9 × 13-inch, approximately 3-quart oven-safe baking dish ready. Cook the penne in salted water according to the package directions until al dente, then drain.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the peppers and onion and cook for about 5 minutes, until softened.
Stir in the cooked chicken and fajita seasoning. Do not use raw chicken in this recipe.
Add the salsa and chicken broth. Add chili powder or diced jalapeños to taste if you want extra heat.
Simmer for 5 minutes, stirring occasionally.
Combine the drained pasta with the chicken mixture.
Transfer the mixture to the prepared baking dish.
Sprinkle all 2 cups of shredded cheese evenly over the top.
Bake for about 20 to 25 minutes for a freshly assembled, warm mixture, until the cheese is melted and the center reaches 165°F (74°C). Refrigerated casseroles take longer; cover loosely with foil if the top browns too soon.
Let rest for 5 minutes before serving. If desired, serve with a spoonful of sour cream.
Tips
Cook pasta just until tender so it does not turn soft in the oven.
Use a mix of cheeses for more flavor.
Optional: add a spoonful of sour cream on top when serving.
Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F/32°C), and use within 3 days, or sooner if the chicken was already close to the end of its refrigerated storage time. Reheat to 165°F (74°C).
Check the center before serving
This section contains an affiliate link. As an Amazon Associate I earn from qualifying purchases.
Melted cheese does not tell you whether a refrigerated pasta bake is hot in the middle. An instant-read thermometer such as the TempPro TempSwift TP19H thermometer on Amazon (paid link) lets you check the center for 165°F (74°C). Keep the probe away from the baking dish itself and check more than one spot. Remove this handheld thermometer after taking the reading; do not leave it in the oven.
Reader reviews
⭐⭐⭐⭐⭐ “Great weeknight meal and easy to prep ahead.” Martha D
⭐⭐⭐⭐ “Nice flavor and very filling.” James B
⭐⭐⭐⭐⭐ “The cheese on top made this a family favorite.” Linda R
⭐⭐⭐⭐ “Good balance of spice and creaminess.” Harold S
⭐⭐⭐⭐⭐ “Perfect for busy evenings and easy to reheat.” Nancy T
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Preppable Fajita Pasta Bake
Fajita pasta bake with cooked chicken, peppers, and melted cheese. A simple make-ahead dinner that serves 6. Allow about 55 minutes for a freshly assembled bake, including resting; chilled casseroles need longer.
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, diced
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 1 (1 oz) packet fajita seasoning
- 1 cup salsa
- 1/2 cup chicken broth
- 2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 375°F (190°C). Have a 9 × 13-inch, approximately 3-quart oven-safe baking dish ready. Cook the penne in salted water according to the package directions until al dente, then drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the peppers and onion and cook for about 5 minutes, until softened.
- Stir in the cooked chicken and fajita seasoning. Do not use raw chicken in this recipe.
- Add the salsa and chicken broth. Add chili powder or diced jalapeños to taste if you want extra heat.
- Simmer for 5 minutes, stirring occasionally.
- Combine the drained pasta with the chicken mixture.
- Transfer the mixture to the prepared baking dish.
- Sprinkle all 2 cups of shredded cheese evenly over the top.
- Bake for about 20 to 25 minutes for a freshly assembled, warm mixture, until the cheese is melted and the center reaches 165°F (74°C). Refrigerated casseroles take longer; cover loosely with foil if the top browns too soon.
- Let rest for 5 minutes before serving. If desired, serve with a spoonful of sour cream.
Notes
Timing is approximate and assumes cooking the pasta and skillet mixture at the same time: 15 minutes prep, about 35 minutes cooking, and a 5-minute rest. Penne or rotini and leftover or rotisserie cooked chicken work well. Optional additions: chili powder or diced jalapeños to taste; sour cream for serving. For make-ahead, cover and refrigerate the assembled bake promptly for up to 24 hours. For freezing, use a freezer-safe container and thaw in the refrigerator before baking. Bake to 165°F (74°C), allowing longer for a cold casserole. Follow the baking-dish manufacturer’s temperature-change instructions; do not move cold glass directly into a hot oven. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F/32°C), and use within 3 days, or sooner if the cooked chicken was already close to the end of its refrigerated storage time. Reheat to 165°F (74°C).
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crispy Vietnamese Pork & Veggie Spring Rolls
Creamy Salmon Fettuccini with Spring Vegetables
Red Velvet Beet Bars with Brown Butter Cream Cheese Frosting
