Chicken Fajita Pasta Bake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 12 mins Cook the pasta: Bring a large pot of lightly salted water to a rolling boil. Add the ziti pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain well. (12 minutes)

Recipe View 7 mins Sauté the vegetables: While the pasta is cooking, heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and green bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Transfer the cooked vegetables to a large bowl. (7 minutes)

Recipe View 10 mins Cook the chicken: In the same skillet, add the cubed chicken breast and cook until no longer pink inside, about 7-10 minutes. Ensure the internal temperature reaches 165°F (74°C). (10 minutes)

Recipe View 5 mins Prepare the cream cheese sauce: In a saucepan, combine the salsa, softened cream cheese, and taco seasoning. Cook over low heat, stirring constantly, until the cream cheese is fully melted and the sauce is smooth, about 5 minutes. (5 minutes)

Recipe View 5 mins Combine ingredients: In the large bowl with the cooked vegetables, add the drained ziti pasta, cooked chicken, black beans, and corn. Pour the cream cheese sauce over the mixture. Add half of the shredded Cheddar cheese (8 ounces) and mix until well combined. (5 minutes)

Recipe View 2 mins Bake: Pour the mixture into a 9x13 inch baking dish. Sprinkle the remaining Cheddar cheese (8 ounces) evenly over the top. (2 minutes)

Recipe View 30 mins Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let it cool for a few minutes before serving. (30 minutes)