Best Fiesta Chicken Pasta Recipes

FIESTA CHICKEN PASTA SALAD

Steps:

• Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse in cold water. Shake to drain.
• Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
• Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

FIESTA CHICKEN PASTA

Steps:

• Cook the pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat.
• Add chicken; cook and stir 6 minute.
• Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently.
• Stir in salsa and sour cream.
• Drain pasta; toss with chicken mixture.
• Sprinkle with cheese.

FIESTA CHICKEN PASTA SALAD

Steps:

• Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse in cold water. Shake to drain.
• Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
• Serve over tortilla chips and top with cheese and salsa.

FIESTA CHICKEN PASTA SALAD

Steps:

• Lightly brown chicken in pan sprayed with cooking spray. Add chicken broth and 1 teaspoon of Fiesta Dip mix. Bring to boil, cover, and simmer for 30 minutes.
• Remove chicken and set aside to cool, reserving broth in pan.
• Add broth to water for cooking pasta, and cook according to package directions. Drain and cool slightly.
• Cut chicken into small chunks and mix with pasta and vegetables in large bowl.
• Mix remaining Fiesta Dip mix with mayonnaise and sour cream and add to the pasta bowl, mixing to coat well.
• Gently stir in shredded cheese, and refrigerate at least 4 hours before serving for flavors to blend.

FIESTA RANCH CHICKEN PASTA SALAD RECIPE - (4.3/5)

Steps:

• Cook pasta, drain and cool. Add all of the other ingredients and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

FIESTA CHICKEN PASTA SALAD

Steps:

• Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
• Drain pasta; rinse in cold water. Shake to drain.
• Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
• Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

CHEESY CHICKEN FIESTA PASTA OR OLE VELVEETA!

Steps:

• Preheat oven to 350°F.
• Place a large pot of salted water on high and bring to a boil.
• Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl.
• Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
• While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
• Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
• Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
• By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
• While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
• While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
• Spray an 11x13 casserole dish with an olive oil or non-stick spray.
• Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly.
• Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
• Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
• Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
• Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro.

FIESTA RANCH CHICKEN PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish and spray with cooking spray. Set aside.
• Cook pasta according to package directions. Drain.
• In a medium saucepan add heavy whipping cream and cream cheese. Heat over medium heat stirring until cream cheese has melted. Whisk in grated parmesan cheese. Whisk in fiesta ranch packet.
• In a large mixing bowl, add drained pasta and sauce. Toss noodles until coated. Add chicken and black beans. Spoon mixture into prepared pan. Top with mozzarella cheese. Bake for 20-25 minutes until heated through and top is bubbly. Add optional toppings.

FIESTA CHICKEN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is done, stirring frequently. Stir in salsa and sour cream.
• Drain pasta. Toss with chicken mixture. Sprinkle with cheese.