Description

If you’re craving something cozy, cheesy, and packed with bright Tex-Mex flavor, this dish is going to become your new weeknight hero. It combines tender chicken, sautéed fajita veggies, and pasta tossed in a creamy avocado sauce, then baked under melted cheese. It’s simple, hearty, and unbelievably delicious — a total crowd-pleaser every single time.

Ingredients

For the Pasta Bake

12 oz pasta (penne or rotini)
2 cooked chicken breasts, sliced or shredded (rotisserie works great!)
1 tbsp olive oil
1 red, 1 yellow, and 1 green bell pepper, sliced
1 small onion, sliced
1 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste

For the Avocado Cream Sauce

2 ripe avocados
¾ cup sour cream or Greek yogurt
½ cup chicken broth
Juice of 1 lime
2 garlic cloves
½ tsp paprika
Salt, to taste

For Topping

1 cup shredded Monterey Jack or Mexican blend cheese
Optional: fresh cilantro, jalapeño slices, lime wedges

Instructions

1. Prep the Oven & Pasta

Preheat your oven to 375°F (190°C).
Cook the pasta in salted water until al dente, drain, and set aside.

2. Cook the Fajita Veggies

Heat olive oil in a large skillet over medium-high heat.
Add peppers and onions; sauté 6–8 minutes until softened and slightly charred.
Stir in chili powder, cumin, salt, and pepper; cook 1 more minute.

3. Make the Avocado Sauce

In a blender, combine:

avocados
sour cream or yogurt
broth
lime juice
garlic
paprika
salt

Blend until smooth and creamy. Adjust seasoning if needed.

4. Combine Everything

In a large bowl, mix:

cooked pasta
chicken
sautéed veggies
avocado sauce

Stir until fully coated.

5. Assemble & Bake

Pour the mixture into a greased 9×13-inch baking dish.
Top with shredded cheese.
Bake 15–20 minutes, until melted and bubbly.

6. Finish & Serve

Let rest 5 minutes before serving.
Garnish with cilantro, jalapeños, and lime wedges if desired.

Notes

Don’t overcook the pasta — it will soften more in the oven.
Use fresh lime to keep the avocado sauce bright and green.
Rotisserie chicken saves time and adds great flavor.
If your veggies release a lot of liquid, pat them dry before mixing.
Want a kick? Use pepper jack cheese and add a pinch of cayenne.