Chicken Chile Pasilla Pasta Casserole it’s a mouthful to say but so worth it. Shredded chicken and pasta folded into a creamy roasted Pasilla chile cream sauce topped with lots of Monterey jack cheese. This is southwest comfort food at it’s best!
Like her Mama, Millie likes spicy. Well, it’s a sort of fascination for her. She’s in love with chips and salsa and enjoys licking the “picy” salsa off of her chip and then chugging milk before dipping back in for more. I’m pretty sure she’s caught the spicy bug.
This dish, however, is not entirely spicy. According to Millie it was just spicy enough to be labeled as such but not too spicy to keep her for digging in for “one more bite” again and again. Naturally, she had her milk handy.
Freshly roasted Pasilla Chiles give this pasta so much flavor along with canned and roasted hatch chiles. The cream sauce comes together quickly in a blender and creates a lovely blanket for all of the noodles.
To keep this dish weeknight friendly, or just friendly (who am I kidding), I used a store-bought rotisserie chicken shredded up and tossed in. You can’t go wrong with a moist and flavorful rotisserie chicken!
Once the chicken, sauce and cheese are all mixed with the noodles, the entire outrageously delicious dish is topped with more Monterey Jack cheese and baked until bubbly, as all good “comfort foods” should be.
Top with green onion and cilantro, and maybe even a dollop more of sour cream and you’ve got a southwestern comfort food bowl of glorious pasta that will keep your mouth-watering long after the last “spicy” noodle is eaten. And if you have Millie’s taste buds, have milk ready.
- 5 large pasilla chiles
- 1 4.5 oz can mild green chilies
- 1 lb mostacioli pasta
- 2 cups sour cream
- 2 chicken bouillon cubes
- 3 cups shredded rotisserie chicken
- 2 cloves garlic
- 1 egg
- 1 green onion sliced + more for garnish
- salt and pepper to taste
- 1 1/2 cups shredded monterey jack cheese + 1/2 cup more for topping
- chopped cilantro for garnish
- On a sheet pan, roast chilies at 400 degrees for 20-30 minutes to blister skin. Place in a bowl and cover with plastic wrap tightly for 10 minutes to steam. Remove skin, stems and seeds as much as you can and place chile meat in a blender.
- To the chilies in the blender add canned green chilies, sour cream, bouillon, garlic, egg and chopped green onion. Blend until smooth.
- Meanwhile in a pot of salted water, boil pasta until al dente.
- Reduce oven heat to 350 degrees.
- Drain the pasta and toss with shredded chicken, chile sauce and 1 1/2 cups of shredded Monterey Jack cheese. Mix until well combined. Taste and season if needed with salt and pepper to taste.
- Pour into casserole dish and top with remaining 1/2 cup of cheese.
- Bake 20-25 minutes until melted and bubbly and slightly golden on top.
- Garnish with green onion and cilantro and serve with a dollop more of sour cream.