Southwest Chicken Pasta combines penne pasta, tender chicken, and a medley of flavors and ingredients to give it a Tex-Mex-inspired flare. The dish is sure to satisfy your cravings for the vibrant flavor you would expect from Southwest cuisine. And, it’s easy to throw together for any night of the week! For more of the same delicious flavors, you will also love my Crockpot Southwest Chicken.
Ingredients & Substitutions
Pasta: I prefer penne pasta for its tubular shape and ridges, which are perfect for holding onto the creamy sauce. You could use pasta you have on hand, or make homemade shaped pasta!
Chicken: This recipe calls for boneless, skinless chicken breasts. But, you could also use chicken thighs if preferred.
Taco Seasoning: For the most flavor, make homemade taco seasoning to season the chicken. Store-bought seasoning would also work.
Cheese: I used shredded mild cheddar cheese in this recipe. If possible, shred your own cheese from a block for the best results. Or, use your favorite kind of cheese or cheese blend.
Diced Tomatoes, Green Chiles, Black Beans, and Corn: The dish incorporates a can of drained diced tomatoes, a can of green chiles, a can of drained and rinsed black beans, and a can of drained corn kernels. These ingredients bring a Southwestern flair, adding tanginess, mild spice, and different textures to the dish.
Jalapeno Pepper: The seeded and diced jalapeno pepper adds a little heat to the dish. I like to reserve a little bit of the jalapeno to add for garnish. Of course, you could always add more if you want even more of a kick. Or, leave it out.
Can I Use Leftover or Rotisserie Chicken?
Yes! To get Southwest Chicken Pasta on the table even quicker, use leftover shredded chicken or rotisserie chicken. Since both are already cooked, just add it at the end of the recipe with the cooked pasta and jalapeno pepper. Once it’s heated, the dish is ready to enjoy!
Can I Make This Without Chicken?
Sure! Even without the chicken, you can still enjoy the flavors and textures of the Southwest-inspired ingredients like diced tomatoes, green chiles, black beans, corn, and jalapeno peppers. The dish will still be delicious and satisfying without the addition of meat.
How To Store Southwest Chicken Pasta
To store Southwest Chicken Pasta, first, let it cool. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the pasta in the microwave or over low heat on the stovetop.
Southwest Chicken Pasta
Ingredients
- 16 ounces penne pasta
- 3 boneless skinless chicken breasts, (about 1 ½ pounds), cut into 1-inch cubes
- 1 tablespoon taco seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about 1 cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy cream
- ½ teaspoon crushed red pepper flakes
- 1-2 teaspoons kosher salt
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) green chiles
- 1 can (15 ounces) black beans, drained, rinsed
- 1 can (8.7 ounces) corn kernels, drained
- 1 large jalapeno pepper, seeded, diced, reserving some for garnish
- sour cream, for garnish
- cilantro, optional for garnish
- salt, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente (9-10 minutes) or according to package instructions.
- While the pasta is boiling, season the chicken evenly with the taco seasoning.
- To a large nonstick skillet over medium-high heat, add olive oil. When the oil is hot, add the cubed chicken. Cook for 10-15 minutes, stirring occasionally, until the chicken is no longer pink and has reached an internal temperature of 165°F. Remove the chicken from the pan and tent it with aluminum foil to keep it warm.
- In the same skillet, melt the butter. Add the onion and cook for 2-3 minutes, or until the onion has softened. Add the minced garlic and cook for 1 more minute.
- Add the heavy cream, red pepper flakes, salt, and cheese, stirring often or until the cheese is fully melted (about 2-3 minutes).
- Mix in the diced tomatoes, green chiles, black beans, and corn. Let simmer for another 4-5 minutes until heated through.
- Add the cooked pasta, chicken, and jalapeno pepper. Toss to coat.
- Garnish with reserved jalapenos, sour cream, and cilantro (optional).
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
My expectations weren't super high with this one, but I actually loved it. The dish is creamy with a touch of sweetness from the corn, and just a little southwest kick at the end. This would be a great weeknight meal!
Elizabeth
This pasta dish is so full of flavors, I was really impressed! It also has some nice color to it and seemed pretty simple to make. This will be a definite recipe to save for a weeknight meal. Plus, it made a lot, so I will be enjoying the leftovers as well!
Selena
Perfect weeknight dinner for the family! I love that most everything is just handy in your cupboard. It goes together really quickly and has tons of flavor.
Rachael
Delicious and quick dinner to put together. It has everything I like to put in my chicken enchilada soup recipe all in this dish! So much flavor and very easy to come together. I loved it!
Bella
This pasta has more flavor than what I was expecting originally! It is quite savory and creamy! I love the touch of sweet corn. Such an easy recipe that is perfect for any day.
This is such a delicious dinner dish for family or company. So, so good! I used a rotisserie chicken to save time. It has become a family favorite.