Super Creamy Southwest Chicken Pasta
Easy, Creamy, One Pot Southwest Chicken Pasta is a comforting and delicious chicken pasta recipe. Its so easy to make, got the perfect taste of southwest and is just the perfect weeknight dinner you can serve in under 30 min.
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Servings: 6 servings
Calories: 569kcal
INGREDIENTS
- 16 oz penne pasta
- 2 tablespoon vegetable oil
- 1.5 lbs Chicken breasts boneless skinless, cut into bite sized pieces
- 1 teaspoon smoked paprika
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 stick unsalted butter
- ½ cup heavy cream
- ½ cup southwest chipotle dressing
- 1 can Rotel diced tomatoes with green chilis undrained
- 1 can black beans drained and rinsed
- 1 can sweet corn kernels canned and drained
- 2 cups shredded cheddar cheese
- fresh cilantro leaves chopped, for garnish
- 1 fresh lime juiced (plus extra wedges for serving)
INSTRUCTIONS
- Bring a large pot of generously salted water to a rolling boil. Cook the penne according to the package directions until al dente. Drain and set aside, reserving a small splash of the cooking water in case you need to loosen the sauce later.
- While the pasta water heats, place the cubed chicken in a medium bowl. Sprinkle with smoked paprika, taco seasoning, cumin, salt, and pepper, then toss until the chicken is evenly coated.
- Heat the vegetable oil in a large deep skillet over medium high heat. Once shimmering, add the chicken in a single layer. Cook for eight to ten minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to low. Add the butter to the same skillet and let it melt, scraping up any browned bits stuck to the bottom of the pan.
- Stir in the heavy cream and southwest chipotle dressing, mixing well to combine with the melted butter and browned bits. Season lightly with salt and pepper and let the sauce warm through on low heat.
- Add the Rotel tomatoes, black beans, and corn to the skillet. Stir to combine and let everything simmer gently for two to three minutes.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together until well coated in the creamy sauce.
- Turn off the heat and stir in the shredded cheddar cheese until melted. Finish with chopped cilantro and a squeeze of fresh lime juice, tossing once more to combine.
- Serve immediately with extra lime wedges on the side, and offer diced jalapeno separately for anyone who wants more heat.
Nutrition
Nutrition Facts
Super Creamy Southwest Chicken Pasta
Amount Per Serving
Calories 569
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 133mg44%
Sodium 613mg27%
Potassium 663mg19%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 1g1%
Protein 42g84%
Vitamin A 912IU18%
Vitamin C 2mg2%
Calcium 305mg31%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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