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Southwest Chicken Alfredo Pasta Bake

by Claire Nolan featured in 7 Pasta Recipes For All Pasta Lovers


for 8 servings

  • 8 oz
    fusilli pasta (225 g)
  • 8 oz
    corn, drained (225 g)
  • 8 oz
    black beans, drained & rinsed (225 g)
  • 2 cups
    cooked chicken, shredded (250 g)
  • 16 oz
    alfredo sauce (455 g)
  • 1 tablespoon
    taco seasoning
  • 1 cup
    monterey jack cheese (100 g)
  • 1 cup
    cheddar cheese (100 g)


  • fresh cilantro, chopped
    Calories 486
    Fat 25g
    Carbs 34g
    Fiber 3g
    Sugar 3g
    Protein 31g

Estimated values based on one serving size.



  1. Preheat oven to 350˚F (180˚C)
  2. Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
  3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
  4. Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
  5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
  6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
  7. Garnish with cilantro.
  8. Enjoy!




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