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Southwestern Chicken Cavatappi

This Southwestern Chicken Cavatappi bake features cavatappi pasta, roasted chicken, black beans, corn and salsa all smothered in a rich homemade pepper-jack cheese sauce.  It’s not only a family pleasing one-dish-meal but, it’s like a sassy macaroni and cheese.

Southwestern Chicken Cavatappi

Easy Southwestern Chicken Cavatappi Recipe

I’m a one-dish-meal fan. They keep life simple and in general they reheat well, making leftovers pure gold. Whether it’s this cavatappi or chicken fettuccine, make ahead casserole are a win for a busy mom. How to make Southwestern Chicken Cavatappi: (Scroll down for full printable recipe.)

  • Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray.
  • Cavatappi – Cook the pasta in salted water per the package directions until al dente then drain well.
  • Make Cheese Sauce – In a heavy bottomed saucepan, melt the butter then add the flour. Cook over medium-high stirring until the flour has dissolved.
  • Milk – Whisk in the garlic salt, pepper and 3 cups milk. Bring to a boil, then immediately lower the heat to medium-low whisking constantly. Allow to gently bubble for 5 minutes then add 2 cups cheese. Remove from the heat and stir until the cheese melts.
  • Seasonings – Add the taco seasoning, ground cumin and oregano mixing well.
  • Combine – Add the cooked pasta, chopped chicken, black beans, corn and green onion to a large mixing bowl. Pour the sauce on top and mix well.
  • Transfer to Dish – Pour 1/2 into the baking dish. Dollop the salsa over the pasta then sprinkle lightly with 3/4 cup pepper Jack cheese. Top with the remaining pasta and finish the top with the last 3/4 cup shredded cheese.
  • Place into the Oven – Bake for 30-40 minutes until bubbly around the edge and the cheese is golden.
  • Serve immediately garnished with green onion and with additional salsa on top, if desired. .
Southwestern Chicken Cavatappi

How to Make the BEST Southwestern Chicken Cavatappi Recipe

  • Ingredients you’ll need to make homemade Southwestern Chicken Cavatappi: Cavatappi pasta, cooked rotisseries chicken, butter, all purpose flour, salt, black pepper, taco seasoning, cumin, Mexican oregano, shredded pepper jack cheese, black beans, Mexican corn or corn with peppers, green onions and chunky salsa.
  • Kitchen tools you’ll need: A pasta cooker, 13 x 9 inch baking dish, whisk, medium saucepan, measuring cups and spoons, sharp knife and cutting board and cheese grater.
  • If you’re unable to find cavatappi pasta you could adapt using an alternate pasta such as corkscrew, penne or rotini.
  • You can use any cooked chicken in this recipe. Rotisserie chicken, grilled chicken, leftover roasted chicken, baked or poached chicken.
  • Pepper jack gives a little more kick to the sauce. If you prefer a milder version, use monterey jack cheese or colby jack cheese in the same amount.
  • Mexican oregano has a robust flavor and an herb that I use regularly. You can adapt this recipe using Italian oregano in the same amount.
  • You can use a can of Mexicorn corn or frozen corn with bell peppers for this casserole. If you choose to use frozen corn, it should be thawed prior to adding the casserole.
  • You can fully assemble this casserole one day in advance and chill in the refrigerator. When doing so give it 15 minutes on the counter to warm and add more baking time, if needed. Five to ten minutes should do.
  • Store leftover Southwestern Chicken Cavatappi chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
Southwestern Chicken Cavatappi

More Easy Chicken Casseroles to Make

Pasta isn’t complicated to make and comes with the bonus of being a cost effective choice when you’re feeding a hungry family. More chicken casserole recipes you may also like to try:

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Helpful Kitchen Items:

Southwestern Chicken Cavatappi

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Chicken, Main Course
Cuisine: American, Southern, Southwestern Inspired
Keyword: chicken-casseroles, easy-chicken-recipes, southwestern-chicken-cavatappi
Servings: 8 servings
Calories: 630kcal
Author: Melissa Sperka

Ingredients

  • 12 oz dry cavatappi pasta
  • 5 Tbsp butter
  • 1/3 cup all purpose flour
  • 3 cup milk
  • 1 tsp garlic salt
  • 1/2 tsp freshly ground black pepper
  • 3 1/2 cup shredded pepper Jack cheese divided
  • 3 Tbsp taco or fiesta seasoning i.e. McCormick
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 3 cup roughly chopped rotisserie chicken
  • 1 cup black beans drained and rinsed
  • 1 cup frozen corn with peppers thawed
  • 1/2 cup thick and chunky salsa plus additional for serving
  • 4 green onion sliced (Reserve 2 Tbsp for garnish)

Instructions

  • Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray and set aside.
  • Cook the pasta in salted water per the package directions until al dente then drain well.
  • In a heavy bottomed saucepan melt the butter then add the flour. Cook over medium-high stirring until the flour has dissolved.
  • Whisk in the garlic salt, pepper and 3 cups milk. Bring to a boil, then immediately lower the heat to medium-low whisking constantly. Allow to gently bubble for 5 minutes then add 2 cups cheese.
  • Remove from the heat stirring until the cheese melts. Add the taco seasoning, ground cumin and oregano mixing well.
  • Add the cooked pasta, chopped chicken, black beans, corn and green onions to a large mixing bowl. Pour the sauce on top and mix well.
  • Pour 1/2 into the baking dish. Dollop the salsa over the pasta, then sprinkle lightly with 3/4 cup pepper Jack cheese. Top with the remaining pasta and finish with the last 3/4 cup shredded cheese.
  • Bake for 30-40 minutes until bubbly around the edge and the cheese is golden.
  • Serve immediately garnished with green onion and with additional salsa on top, if desired..

Notes

Cavatappi or corkscrew pasta is a twisted elbow pasta with ridges. Large elbow macaroni could be used, if desired.
It’s important to use a thick and chunky salsa either mild, medium or hot your preference.

Nutrition

Serving: 1serving | Calories: 630kcal | Carbohydrates: 53g | Protein: 32g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 883mg | Potassium: 553mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1042IU | Vitamin C: 4mg | Calcium: 512mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

10 Comments

  1. WOW!! Your recipes are amazing. My friends always ask for the recipe. L love the combination of the
    flavors and the simplicity of the dishes. Thank you for sharing. Good job.

  2. Hey Melissa! I have never heard of cavatappi pasta. Is there somewhere I can get it online or a special place to get it? Thanks!

    1. Hi Peggi! Cavatappi is sometimes called corkscrew pasta. It’s like a twisted macaroni with ridges. I buy it at Walmart and Target here in my neck of the woods. If you can’t find it any similar pasta will do.

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