Spicy Chicken and Bean Pasta Bake

This Spicy Chicken and Bean Pasta Bake combines tender chicken, hearty kidney beans, and flavorful canned tomatoes, all baked to perfection with a creamy touch from creamed corn. The dish features a delightful blend of spices that elevate traditional pasta bakes into a comforting yet vibrant meal. It’s perfect for a family dinner and meets various dietary needs.

Ingredients:

• 2 cups pasta (penne or rigatoni)
• 1 lb chicken breast, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup creamed corn
• 2 cups chicken stock
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
4. Add the kidney beans, canned tomatoes, creamed corn, and chicken stock to the skillet. Stir to combine and bring to a simmer. Allow to cook for 5 minutes to meld the flavors.
5. In a large mixing bowl, combine the cooked pasta with the chicken and bean mixture. Mix well and transfer to a greased baking dish.
6. If using, sprinkle shredded cheese on top.
7. Bake in the preheated oven for 20-25 minutes, or until heated through and the top is slightly golden.
8. Garnish with fresh parsley before serving.