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Creamy Southwest Corn and Chicken Penne Bake

Tender penne pasta, seasoned chicken, sweet corn, and a creamy Southwest-inspired sauce are baked beneath a generous layer of melted cheese. This comforting casserole is flavorful, filling, and perfect for an easy family dinner or casual gathering.
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Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta
  • 2 cups cooked chicken shredded or diced
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 cup salsa
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 2 tablespoons chopped fresh cilantro optional

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the penne until just al dente according to the package directions. Drain and set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
  4. Add the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant.
  5. Reduce the heat to low. Stir in the salsa, sour cream, and chicken broth until the sauce is smooth and evenly combined.
  6. Add the cooked chicken, corn, 1 cup of cheddar cheese, and 1/2 cup of Monterey Jack cheese. Stir until everything is coated in the creamy sauce.
  7. Add the cooked penne and gently toss until the pasta is evenly covered with the chicken, corn, and sauce mixture.
  8. Transfer everything to the prepared baking dish and spread it into an even layer.
  9. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
  10. Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbling around the edges and the cheese is fully melted.
  11. For a more golden topping, broil for 1–2 minutes, watching carefully to prevent burning.
  12. Let the pasta bake rest for 5–10 minutes before serving. Garnish with fresh cilantro, if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in a covered baking dish in the oven.
  • For a heartier variation, add one drained and rinsed can of black beans. You can also mix in diced bell peppers, green chiles, or jalapeños for extra flavor.
  • For a milder version, use mild salsa and reduce the chili powder slightly. For more heat, choose hot salsa or add cayenne pepper to taste.
  • Cook the pasta only until al dente because it will continue softening as the casserole bakes.