Mexican Green Chili Chicken Pasta – Quick Weeknight Recipe

This Green Chili Chicken Pasta recipe is a flavorful, easy Mexican-inspired casserole that brings a lively twist to a classic pasta dinner. It’s ideal for busy weeknights and a great way to transform leftover chicken into a family-pleasing meal.

This easy Green Chili Chicken Pasta combines tender chicken, melty Monterey Jack cheese, mild green chilies and a creamy sauce for a Mexican-inspired casserole that’s both comforting and bright. The recipe makes excellent use of leftover cooked chicken, but it works just as well with rotisserie or freshly cooked chicken seasoned with a touch of cumin and onion powder.

Green Chili Chicken Pasta Recipe

This baked pasta casserole layers cooked pasta, seasoned chicken and grated Monterey Jack cheese, then is finished under the oven until bubbly and golden. It’s a simple one-dish meal that delivers bold flavor with minimal fuss — perfect for families, potlucks, or make-ahead dinners.

Key features and benefits:

• Quick to assemble using pantry staples and leftover chicken.
• Comforting, creamy sauce balanced by the brightness of green chiles.
• Easy to customize for spice level and add-ins like olives, tomatoes or fresh cilantro.

Rating: 5 from 2 reviews

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces diced green chiles (mild or hot, to taste)
• 1 pound pasta, cooked (penne, rotini, or shells work well)
• 2 cups cooked chicken, shredded or chopped and seasoned with a pinch of cumin and onion powder
• 2 cups (16 oz) Monterey Jack cheese, grated

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour to form a roux and cook for about 1 minute to remove the raw flour taste.
4. Gradually add the chicken broth, whisking constantly. Bring to a simmer and allow the sauce to thicken, about 10–15 minutes, stirring occasionally so it stays smooth.
5. Remove the sauce from the heat and stir in the sour cream and diced green chiles until well combined.
6. Grease a 9×13-inch baking dish. Layer half of the cooked pasta in the bottom, followed by half of the chicken and half of the grated cheese. Repeat the layers once more.
7. Carefully pour the warm sauce evenly over the layered pasta and chicken; do not stir.
8. Bake for 20–30 minutes, until the casserole is bubbly and the top is lightly golden.
9. Let the dish rest for a few minutes before serving to set and make slicing easier.

Serving Suggestions

• Garnish with chopped cilantro, diced tomatoes, or sliced green onions for freshness and color.
• Serve with a simple green salad, warm tortillas, or steamed vegetables to round out the meal.
• Offer hot sauce or a squeeze of lime on the side for guests who want extra brightness or heat.

Variations and Substitutions

• Cheese: Swap Monterey Jack with cheddar, pepper jack for more heat, or a blend of cheeses for a different flavor profile.
• Protein: Use shredded rotisserie chicken, leftover roast chicken, or cooked turkey. For a vegetarian version, substitute cooked roasted vegetables or seasoned tofu.
• Heat level: Choose mild, medium or hot diced green chiles to control the spice. Add a pinch of chili powder or cayenne for more kick.
• Add-ins: Black olives, corn, diced bell peppers or canned tomatoes work well folded into the layers before baking.

Make-Ahead, Storage, and Reheating

• Assemble the casserole ahead of time and refrigerate uncovered for a short period before baking, or cover and bake from chilled but allow extra baking time.
• Store leftovers in an airtight container in the refrigerator and use within a few days. Reheat gently in the oven or microwave until warmed through.
• This casserole can also be frozen for longer storage: cool completely, freeze in a freezer-safe container, then thaw before reheating and finishing in the oven.

Notes

• Season to taste with salt and pepper before serving. Additional spices such as cumin, garlic powder or onion powder complement the Mexican-inspired flavors.
• Top with fresh herbs like parsley or cilantro for brightness and presentation.

Author: Jill Cooper