Southwestern Shells with Chicken and Corn
Indulge in the bold and hearty flavors of Southwestern Shells with Chicken and Corn, a creamy pasta dish that delivers a satisfying blend of smoky spices, tender chicken, and sweet bursts of corn. This vibrant recipe combines al dente medium-shell pasta with perfectly seasoned chicken breasts, sautéed garlic, and zesty green chilies, all coated in a rich, melted combination of cream cheese, heavy cream, and Monterey Jack cheese. Enhanced with chili powder, cumin, and smoked paprika, every bite is a delicious symphony of Southwestern-inspired spices. Topped with a sprinkle of fresh cilantro and served with a squeeze of lime for a refreshing finish, this easy-to-make dish is perfect for dinner any night of the week. Ready in just 40 minutes, this crowd-pleaser is sure to become a weeknight favorite!
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Ingredients
- 12 ounces medium pasta shells
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1.5 cups frozen corn kernels
- 3 cloves garlic cloves, minced
- 4 ounces green chilies, diced
- 4 ounces cream cheese, softened
- 0.5 cups heavy cream
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta cooks, season the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, cumin, chili powder, and smoked paprika.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until fully cooked through (165°F internal temperature). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
Step 4
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute, or until fragrant.
Step 5
Add the frozen corn kernels and diced green chilies to the skillet. Cook for 3-4 minutes, stirring occasionally, until the corn is slightly golden and warmed through.
Step 6
Reduce the heat to low and stir in the cream cheese and heavy cream. Cook until the cream cheese is melted and the sauce is smooth, about 2-3 minutes.
Step 7
Add the cooked pasta shells and sliced chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
Step 8
Stir in the shredded Monterey Jack cheese and 1 tablespoon of chopped cilantro. Mix until the cheese is melted and the dish is creamy and well combined.
Step 9
Adjust seasoning with the remaining salt and black pepper, as needed.
Step 10
Garnish with additional cilantro and serve hot with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
| Serving size | (1569.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3592.7 |
| Total Fat 162.0g | 0% |
| Saturated Fat 77.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 641.3mg | 0% |
| Sodium 5053.0mg | 0% |
| Total Carbohydrate 340.9g | 0% |
| Dietary Fiber 25.1g | 0% |
| Total Sugars 41.7g | |
| Protein 199.1g | 0% |
| Vitamin D 27.5IU | 0% |
| Calcium 1118.0mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 2890.7mg | 0% |
Source of Calories