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Healthy Chicken Tinga Baked Pasta

A flavorful and creamy baked pasta dish featuring tender shredded chicken in a smoky chipotle tomato sauce, finished with melted mozzarella and cotija cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Protein
  • 1 pound whole wheat penne pasta
  • 1.5 pounds boneless skinless chicken pieces
Sauce and Aromatics
  • 2 tbsp olive oil
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 2 chipotle peppers in adobo sauce minced
  • 1 tbsp adobo sauce from the chipotle peppers
  • 1 cup chicken broth low sodium
  • 1/2 cup plain Greek yogurt full fat
Toppings and Garnish
  • 1 cup reduced-fat mozzarella cheese shredded
  • 1/2 cup cotija cheese crumbled, optional
  • 1/4 cup fresh cilantro leaves for garnish
  • 1 lime cut into wedges

Equipment

  • Large oven-safe skillet
  • Pot
  • Immersion blender
  • Two forks

Method
 

Cooking Process
  1. Preheat the oven to 375°F.
  2. Boil penne in salted water until al dente, drain, and set aside.
  3. Season chicken with salt and pepper, then sear in an oven-safe skillet until golden brown; remove and set aside.
  4. Sauté sliced onions in the same skillet until soft, then stir in garlic and spices for 1 minute.
  5. Add tomatoes, chipotle peppers, adobo sauce, and broth; simmer briefly.
  6. Return chicken to the skillet, cover, and simmer for 15-20 minutes until cooked through.
  7. Remove chicken, shred with two forks, and puree the sauce until smooth.
  8. Stir Greek yogurt into the slightly cooled sauce, then fold in the shredded chicken and cooked pasta.
  9. Top with mozzarella and cotija cheeses.
  10. Bake for 15-20 minutes until the cheese is melted and bubbly, then garnish with cilantro and serve with lime wedges.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.