Ruby Tuesday Sonora Chicken Pasta Copycat by Todd Wilbur

Recreate the bold and zesty flavors of Ruby Tuesday's beloved Sonora Chicken Pasta with this spot-on copycat recipe from Todd Wilbur, perfect for a cozy dinner at home. This indulgent dish combines tender, spice-rubbed chicken breasts cooked to golden perfection with al dente penne pasta tossed in a velvety, cheese-packed sauce. The creamy base, enriched with Monterey Jack and Cheddar cheeses, gets a flavorful kick from diced tomatoes with green chilies and aromatic cumin. Garnished with vibrant cilantro and optional green onions, this crowd-pleasing meal is a Tex-Mex-inspired masterpiece ready in just 45 minutes. Whether you’re a fan of restaurant-quality copycats or comforting pasta recipes, this one checks all the boxes!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 12 ounces Dried penne pasta
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Heavy cream
• 0.5 cups Chicken broth
• 1 cup Shredded Monterey Jack cheese
• 0.5 cup Shredded Cheddar cheese
• 1 can Canned diced tomatoes with green chilies (e.g., Rotel)
• 2 tablespoons Chopped fresh cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground cumin
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 2 tablespoons Chopped green onions (optional, for garnish)

Directions

Step 1

Cook the penne pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.

Step 2

Season the chicken breasts with salt, pepper, cumin, and paprika on both sides.

Step 3

In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest before slicing into thin strips.

Step 4

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.

Step 5

Gradually add the heavy cream and chicken broth to the roux, whisking until smooth. Bring the mixture to a gentle simmer.

Step 6

Stir in the shredded Monterey Jack cheese and Cheddar cheese until fully melted and creamy. Add the canned diced tomatoes with green chilies (do not drain) and mix well.

Step 7

Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Stir in the chopped cilantro.

Step 8

Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce.

Step 9

To serve, divide the pasta among four plates. Top with sliced chicken and garnish with optional chopped green onions or additional cilantro if desired.

Nutrition Facts

Serving size	(1842.5g)

Amount per serving	% Daily Value*
Calories	4212.9

Total Fat 239.5g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 882.1mg	0%
Sodium 5535.2mg	0%
Total Carbohydrate 279.6g	0%
Dietary Fiber 16.0g	0%
Total Sugars 23.6g
Protein 200.0g	0%

Vitamin D 32.0IU	0%
Calcium 1417.9mg	0%
Iron 12.9mg	0%
Potassium 2527.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 19.6%

Carbs: 27.5%