# What You Need:
→ Pasta
01 - 10 oz penne or rigatoni pasta
→ Protein
02 - 2 cups cooked chicken breast, shredded or cubed
→ Vegetables & Beans
03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels
05 - 1 small red bell pepper, diced
06 - 1 small onion, finely chopped
→ Sauce
07 - 2 cups tomato salsa
08 - 1/2 cup sour cream
→ Cheese
09 - 1 1/2 cups shredded cheddar cheese
10 - 1/2 cup shredded Monterey Jack cheese
→ Seasonings
11 - 1 tsp ground cumin
12 - 1 tsp chili powder
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Garnish
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Lime wedges
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain well and set aside.
03 - Heat a large skillet over medium heat. Add onion and bell pepper, sautéing for 3-4 minutes until softened and fragrant.
04 - Add cooked chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well and cook for 2 minutes to blend flavors.
05 - Pour in salsa and sour cream, stirring until fully incorporated and smooth. Remove from heat.
06 - Transfer the cooked pasta to a large bowl. Add the chicken and bean mixture along with 1 cup cheddar and 1/4 cup Monterey Jack cheese. Toss until evenly combined.
07 - Spread the pasta mixture evenly into the prepared baking dish. Sprinkle remaining cheese over the top in a uniform layer.
08 - Bake for 20-25 minutes until cheese is completely melted and edges are bubbling. The top should be lightly golden.
09 - Let the bake rest for 5 minutes before serving. Top with fresh cilantro, sliced jalapeños, and lime wedges if desired. Serve warm.
