Southwestern Chicken Pasta
Bursting with bold flavors and vibrant colors, Southwestern Chicken Pasta is the ultimate blend of comfort food and zesty excitement. This quick and easy recipe combines tender, spice-rubbed chicken, perfectly al dente penne pasta, and a creamy, cheese-infused sauce with a southwestern flair. Featuring a medley of diced bell peppers, red onion, garlic, and tomatoes with green chilies, this dish is as visually stunning as it is delicious. The smoky kick from chili powder, smoked paprika, and cumin is balanced by rich heavy cream and tangy lime garnish, creating a harmonious balance of heat and creaminess. Perfect for weeknight dinners, this one-skillet wonder is ready in just 45 minutes and delivers a fiesta of flavors in every bite. Garnish with fresh cilantro and optional jalapeño slices for added flair, and enjoy a southwestern-inspired meal that's sure to become a family favorite!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne or rigatoni pasta
- 1 piece red bell pepper, diced
- 1 piece yellow bell pepper, diced
- 1 small red onion, diced
- 3 pieces garlic cloves, minced
- 10 ounces canned diced tomatoes with green chilies (Rotel)
- 1.5 cups chicken broth
- 0.75 cups heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño, sliced (optional)
- 1 piece lime, for garnish
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining. Set the cooked pasta aside.
Step 2
While the pasta cooks, slice the chicken breasts into bite-sized pieces. In a large bowl, mix together the smoked paprika, chili powder, ground cumin, garlic powder, salt, and pepper. Toss the chicken pieces in the spice mixture until evenly coated.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced red bell pepper, yellow bell pepper, and red onion for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 5
Lower the heat to medium and add the canned diced tomatoes with green chilies (including their juice) and chicken broth. Stir to combine and bring the mixture to a simmer. Allow it to cook for 5 minutes to let the flavors meld.
Step 6
Reduce the heat to low and stir in the heavy cream. Let it warm through, then gradually add the shredded cheddar cheese while stirring until it melts and the sauce becomes creamy.
Step 7
Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until evenly coated in the sauce. If the sauce is too thick, stir in a splash of the reserved pasta cooking water to loosen it.
Step 8
Garnish the pasta with chopped cilantro, sliced jalapeño (if desired), and lime wedges. Serve immediately and enjoy your Southwestern Chicken Pasta!
Nutrition Facts
| Serving size | (2201.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2680.3 |
| Total Fat 143.0g | 0% |
| Saturated Fat 68.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 596.9mg | 0% |
| Sodium 5189.6mg | 0% |
| Total Carbohydrate 165.9g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 30.1g | |
| Protein 169.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 1084.1mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2905.5mg | 0% |
Source of Calories