This Mexican Chicken Pasta recipe looks absolutely mouthwatering! It’s packed with flavors from the salsa chicken, creamy white sauce, and melted cheese. Here’s a step-by-step breakdown based on the ingredients and directions you’ve provided:

Serves: 7-8

Ingredients:

For Salsa Chicken:

• 1 small onion.
• 3 cloves garlic
• 1 jalapeño (optional for heat)
• 500g tomatoes (blanched)
• ½ tsp. cumin powder
• ½ tsp. salt (or to taste)
• ½ tbsp. lemon juice
• 3 tbsps. olive oil
• 1 medium onion (chopped)
• 1 tsp. crushed garlic
• 500g boneless chicken, cubed
• 1 tsp. black pepper powder
• 1 tsp. red chili powder (or to taste)
• 1 tsp. onion powder
• 2 tsps. dried oregano
• 1 tsp. paprika powder
• 1 tsp. salt (or to taste)

For White Sauce:

• 100g cheddar cheese (cut into cubes)
• 3 tbsp. butter
• ⅓ cup all-purpose flour
• 3 cups milk
• 1 chicken cube
• ¼ tsp. nutmeg powder
• ½ tsp. salt (or to taste)
• ½ tsp. garlic powder
• 1 tbsp. fresh parsley (chopped)

For Pasta Mix:

• 400g penne pasta (boiled)
• ½ cup boiled corn kernels
• ½ cup chopped capsicum (bell pepper)
• 1-2 tbsp. fresh coriander (chopped)
• 4-5 tbsps. grated cheddar cheese
• 4-5 tbsps. mozzarella cheese
• Dried oregano (for topping)
• Crushed red chili (for topping)
• Fresh parsley (for garnish)

Directions:

Prepare Salsa Chicken:

Prepare the Salsa:

In a chopper, combine onion, garlic, jalapeño, tomatoes, cumin powder, salt, and lemon juice. Chop well and set aside.

Cook the Chicken:

In a frying pan, heat olive oil and saute chopped onion and crushed garlic until translucent.

• Add the chicken cubes and cook until the chicken changes color.
• Season with black pepper powder, red chili powder, onion powder, dried oregano, paprika powder, and salt. Stir well and cook for 1-2 minutes on medium heat.
• Add the prepared salsa and cook until the oil separates from the mixture (about 3-4 minutes). Set aside.

Prepare the White Sauce:

Make the Sauce:

• In a saucepan, melt butter over medium heat.
• Add all-purpose flour and mix for 30 seconds to form a roux.
• Gradually add milk, whisking continuously to avoid lumps.
• Stir in the chicken cube, nutmeg powder, salt, garlic powder, and fresh parsley. Whisk well and bring to a boil, cooking until the sauce thickens (about 2-3 minutes).
• Add the cheddar cheese, mixing until it melts and becomes smooth. Set aside.
• Assemble the Pasta:

Combine Ingredients: Bake:

• In a large mixing bowl, combine the boiled  pasta, salsa chicken, white sauce, boiled corn kernels, chopped capsicum, and fresh coriander. Stir well to coat everything evenly.

Add Cheese:

• Add grated cheddar and mozzarella cheese to the mixture, and mix until the cheese is evenly distributed.

Prepare for Baking:

• Transfer the pasta mixture to a baking dish.
• Top with additional cheddar cheese, mozzarella cheese, dried oregano, and crushed red chili.
• Preheat your oven to 170°C (340°F) and bake the dish for 14-15 minutes or until the cheese is melted and bubbly.

Garnish and Serve:

• Once out of the oven, garnish with fresh parsley and serve hot.

Enjoy your flavorful and creamy Mexican Chicken Pasta!

Feel free to adjust the heat level by controlling the amount of jalapeno and red chili powder used. This dish is sure to be a hit with its savory chicken, cheesy goodness, and a pop of fresh flavors!