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Chipotle Chicken Pasta Casserole
Inspired by one of our favorite cooking shows from Pati Jinich, this Chipotle Chicken Pasta Casserole blends roasted tomato–chipotle sauce, tender seared chicken thighs, toasty fried pasta, and melty cheese into a deeply comforting Mexican-style baked dish. At RizzieFarms, we research, test, tweak, and refine recipes we love—and this cazuela is one of our favorite results. The chipotle heat is warm and smoky, the sauce is rich and silky, and the pasta bakes into a bold, savory, one-pan meal that’s perfect for both weeknights and entertaining.
Ingredients
Tomato–Chipotle Sauce
- 1 1/2 pounds ripe tomatoes
- 2 cloves garlic
- 1/2 cup coarsely chopped white onion
- 1 teaspoon kosher or coarse sea salt, divided
- 1/4 teaspoon freshly ground black pepper, plus more to taste for seasoning chicken
- 2 tablespoons sauce from chipotles in adobo, or to taste
- 1 chipotle chile in adobo, seeded (optional, to taste)
Chicken
- 1 1/2–2 pounds (6–8 pieces) boneless skinless chicken thighs
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher or sea salt
- Freshly ground black pepper, to taste
- 4 tablespoons vegetable oil (for searing)
Pasta & Assembly
- 2 tablespoons vegetable oil (for frying pasta)
- 1/2 pound penne pasta
- 2 cups chicken broth
- 2 cups grated melty cheese (Oaxaca, Monterey Jack, or mozzarella; about 8 oz)
Optional Toppings
- 1 ripe Mexican avocado, sliced
- Mexican crema, Latin-style cream, crème fraîche, or sour cream
Instructions
- Make the tomato–chipotle sauce: Place **1 1/2 lb ripe tomatoes** and **2 cloves garlic** in a medium (3-quart) saucepan and cover with water. Bring to a simmer over medium-high heat and cook about **10 minutes**, until the tomatoes are soft and skins begin to slip.
- Transfer the tomatoes and garlic to a blender along with **1/2 cup of the cooking liquid**. Add **1/2 cup chopped white onion**, **3/4 teaspoon of the salt**, **1/4 teaspoon black pepper**, **2 tablespoons adobo sauce**, and **1 seeded chipotle chile** (if using). Blend until very smooth; set aside.
- Season the chicken: Sprinkle **1 1/2–2 lb boneless skinless chicken thighs** with **1 teaspoon dried oregano**, **1/4 teaspoon salt**, and **black pepper to taste**.
- Heat **4 tablespoons vegetable oil** in a large deep casserole or skillet over medium-high heat. Sear the chicken thighs for **2–3 minutes per side**, until browned. Remove and reserve in a bowl.
- In the same casserole, add **2 tablespoons vegetable oil** and heat over medium-high. Add **1/2 lb penne pasta** and fry, stirring constantly, until lightly browned and toasty, about **3–4 minutes**.
- Pour the blended tomato–chipotle puree over the pasta. It may splatter, so partially cover the skillet. Stir and cook **about 5 minutes**, until the sauce darkens and thickens into a fragrant puree.
- Nest the browned chicken thighs into the pasta mixture. Pour **2 cups chicken broth** over everything. Stir gently, cover tightly, reduce heat to low, and cook for **25 minutes** until the pasta is tender and the chicken is cooked through.
- Preheat the oven to **400°F**. Remove the lid from the casserole and sprinkle **2 cups grated melty cheese** evenly over the pasta.
- Bake uncovered for **10–12 minutes**, or until the cheese is fully melted and lightly browned on top.
- Serve hot. Garnish with **avocado slices** and a drizzle of **Mexican crema** if desired.
Notes
- For extra heat, add an additional chipotle chile or more adobo sauce.
- Oaxaca cheese melts beautifully and is the closest to the traditional texture, but mozzarella or Monterey Jack work well.
- You can substitute short pasta like rigatoni or cavatappi.
- This dish reheats well; add a splash of broth if needed to loosen the sauce.
- Searing the chicken adds deep flavor to the final casserole—avoid skipping this step.