• Prep Time: 6 hours
  • Cooking Time: 25 mins
  • Serves: 8

Chicken Chili Pasta Bake

  • Recipe Submitted by on

 Ingredients List

  • 2 cans (10 oz each) RO*TEL® Original Diced Tomatoes & Green Chilies
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (15.25 oz each) whole kernel corn
  • 1 pkg (1.0 oz each) Ranch dip mix
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 pkg (30 oz each) boneless skinless chicken breasts
  • 1 pkg (8 oz each) cream cheese
  • Fresh cilantro, optional
  • Fresh avocado, optional
  • 6 oz uncooked rotini
  • 2 cups shredded cheese, Mexican blend


Spray inside of 4-quart slow cooker with cooking spray. Place beans, corn, tomatoes, ranch, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken shreds easily with a fork.
Pull chicken into shreds with 2 forks. Stir cream cheese into soup until melted and combined.
Boil the pasta according to package directions and then mix with ½ of the Chicken Chili. Pour half of the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Add the rest of the pasta and sprinkle the remaining cheese on top. Bake at 350 for 20-30 minutes or until cheese is melted and bubbly. Serve with avocados, sour cream and/or guacamole.

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