Ingredients
- 1 Spicito Chile Verde seasoning packet (1.5 oz)
- 1 cup water
- 1.5–2 lb chicken (breasts or thighs), cut into bite-sized pieces
- 12 oz short pasta (penne, rotini, shells)
- 1 cup sour cream or Mexican crema
- 2 cups shredded cheese (Monterey Jack or Mexican blend), divided
- 1 small onion, diced
- 1–2 tbsp oil
- Salt, if needed
Directions
- Cook pasta in salted water until just al dente. Drain and set aside. Preheat oven to 375°F (190°C).
- In a large skillet, heat oil over medium. Cook onion 3–4 minutes, then add chicken and cook until no longer pink.
- Whisk 1 Chile Verde packet into 1 cup water and pour into the skillet. Simmer 10–15 minutes until chicken is cooked through and the sauce reduces slightly.
- Turn off heat and stir in sour cream/crema and 1 cup of the shredded cheese until smooth. Taste and adjust salt only if needed.
- Combine cooked pasta and Chile Verde mixture in a baking dish. Top with remaining 1 cup cheese.
- Bake 15–20 minutes until hot and bubbly. Let rest a few minutes before serving.