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Baja Chicken Pasta

Course: Dinner
Cuisine: Mexican Fusion
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Michelle De La Cerda
Baja Chicken Pasta ~ A Mexican twist on your favorite cheesy pasta with salsa, black beans, mushrooms, onions, peppers, and spices in a two cheese sauce ~ The Complete Savorist


  • 2 tbsp extra virgin olive oil
  • 1 1/2 lbs chicken breast; cubed
  • Salt/Pepper to taste
  • 1 cup chopped onion
  • 1 large bell pepper; chopped
  • 3 cloves garlic; minced/grated
  • 8 oz sliced mushrooms
  • 2 1/2 cups broth
  • 8 oz pkg cream cheese
  • 1 1/2 cup salsa
  • 3/4 tsp cumin
  • 1/2 tsp chile powder
  • 1/2 tsp taco seasoning
  • 1 cup shredded Monterrey Jack cheese
  • 1 cup diced green onions; some reserved for garnish
  • 1-15 oz can black beans; drained and rinsed
  • 1 lb pasta; cooked


  1. Bring a large pot of water to boil, salt it and cook pasta one minute short of package directions.
  2. Once hot, add the oil to a large skillet or pot over medium high heat.
  3. Add the chicken and get a nice sear on each side, about 5 minutes.
  4. Add salt and pepper, stir well.
  5. Stir in the onions, bell peppers, and garlic; cook for 3-4 minutes
  6. Stir in the mushrooms, cook an additional 3-4 minutes
  7. Add the broth and cream cheese, stirring often to help dissolve the cheese into the liquid.
  8. Sprinkle in the seasonings, including a bit more salt and pepper while stirring, and the salsa. Make sure it is fully combined.
  9. Slowly incorporate the shredded cheese, stirring constantly.
  10. Add the green onions and pasta, stir well and allow it to get to a medium simmer/bubbling, and reduce the heat to medium and maintain a low simmer.
  11. Allow to cook together for 5 or so minutes, until the pasta has finished cooking, then add the black beans, gently folding them in to the dish.
  12. Taste for seasoning, add any salt and pepper as needed.
  13. Once the beans are heated through, remove from heat.
  14. Serve and enjoy, garnishing with the reserved green onions.