April 9, 2024
Review RecipeSouthwest Chicken Pasta
This easy-to-make Southwest Chicken Pasta is an easy dinner made with tender chicken in a creamy sauce, seasoned with all the flavors of your favorite Tex-mex foods. Perfect for busy weeknights, it's ready in just 35 minutes and is sure to become a family favorite!
Jump to Recipe
Table of Contents
- Southwest Chicken Pasta Ingredients
- Southwest Chicken Pasta Substitutions and Additions
- How To Make This Southwest Chicken Pasta Recipe
- How To Serve Southwest Chicken Pasta
- How To Store These Southwest Chicken Pasta
- Why This Creamy Southwest Pasta Is The Best
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
When you’re craving comfort food with a kick, our mouthwatering Southwest Chicken Pasta recipe is the answer! Succulent chunks of chicken nestled in a creamy sauce infused with the bold flavors of zesty taco seasoning, this pasta is both filling and irresistibly delicious.
This Alfredo pasta comes together in just 35 minutes, making it a go-to option for busy weeknights when you need a quick and hearty meal to satisfy the whole family.
This Southwest chicken alfredo pasta serves a small crowd. It’s enough for a family of six! If you’re a smaller family, you’ll have plenty of leftovers for meals the following day. Full of protein like chicken and beans, plenty of veggies, and Tex-Mex seasonings, it’s a colorful, flavorful pasta cooked in a skillet for easy preparation and minimal clean up and night of the week.
Southwest Chicken Pasta Ingredients
This Southwestern chicken pasta combines the vibrant flavors of Tex-Mex with your favorite Alfredo-style pasta, so it’s a hit with the whole family. While this pasta has the most amazing creamy sauce and Southwestern flavors, it’s actually made from simple pantry ingredients you probably already have on hand.
You’ll need:
- 8 ounces penne pasta – cooked to al dente and drained according to package directions.
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons unsalted butter, room temperature
- ¾ cup yellow onion, diced
- 2 teaspoons minced garlic
- 1 ½ cups chicken broth
- 14.5-ounce can petite diced tomatoes
- 15.25 ounce can yellow corn, liquids drained
- 15.25 ounce can black beans, drained and rinsed in cool water
- 1-ounce packet taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream, divided
- 1 cup grated parmesan cheese
- 1 tablespoon finely diced fresh parsley (for garnish)
Southwest Chicken Pasta Substitutions and Additions
If you find yourself short on certain ingredients or looking to add a personal touch to your creamy Southwest chicken pasta, this recipe is easily customizable! Here are some ingredient suggestions to help you change up this dish to your liking:
PENNE PASTA: You can substitute any shape of pasta you’d like, although we think shorter types like rotini, bowtie, and cavatappi pasta work best. You can use gluten-free pasta in this recipe without any problems. Whole wheat pasta is also a delicious option and gives your pasta a heartier, earthy flavor.
CHICKEN: Instead of using chicken breast, you can skip that step and use leftover chicken or rotisserie chicken instead. Shredded chicken can be added when you add the pasta back into the pan, and cooked long enough just to heat through.
CHICKEN BROTH: For a vegetarian version, swap chicken broth with vegetable broth. You may want to add a bit of extra seasoning to incorporate some additional flavor to the sauce.
BLACK BEANS: Different canned beans like kidney beans or pinto beans will work well. If you’re using fresh or dried beans, be sure to soak them overnight and cook them before adding them to your pasta.
PETITE DICED TOMATOES: For spicy chicken pasta, you can use Rotel instead. Drain and add to the pasta for extra flavor.
YELLOW CORN: Frozen corn will work fine as an alternative to a can of corn. Let it thaw before adding it to the pasta. For a smoky flavor, try fire-roasted corn. Alternatively, you can omit corn altogether or substitute it with chopped and sauteed yellow and red bell pepper for added color.
PARMESAN CHEESE: Give your pasta even more cheesy goodness by using sharp cheddar or Monterey Jack cheese instead of Parmesan. Pepper Jack also provides a bit of heat and lots of flavor.
TACO SEASONING: Create your custom blend of spices by making homemade taco seasoning for an extra special touch.
HEAVY CREAM: For a lighter option, substitute half-and-half or whole milk for heavy cream. Your sauce might be thinner, so cook it for an extra few minutes to allow it to reduce if you want it to be thicker. Coconut milk adds a creamy texture with a hint of sweetness, perfect for those avoiding dairy. You can also use some extra broth and omit the cream altogether.
How To Make This Southwest Chicken Pasta Recipe
This hearty Southwestern pasta might look like you ordered takeout, but it’s very easy to make. With just a few simple steps and about half an hour of your time, you’ll proudly place this tasty chicken Alfredo penne on the table.
STEP ONE: Cook the penne pasta to al dente according to the package directions. Drain and set aside.
OUR RECIPE DEVELOPER SAYS
Begin to cook your chicken and pasta sauce while you boil pasta to make this recipe even quicker to make.
STEP TWO: While the pasta is cooking, heat a large, deep skillet on the stovetop. Add the olive oil and cut chicken breast pieces once the skillet is hot.
PRO TIP:
For chicken that retains its moisture and doesn’t dry out in the pan, make sure you are using enough oil, and add the chicken when the pan is very hot. The chicken should make an audible searing sound as it enters the pan. This allows the outside of the chicken pieces to cook quickly, trapping in the moisture.
STEP THREE: Cook and brown the chicken pieces for 7-9 minutes or until golden brown and cooked through. Remove the browned and cooked chicken from the skillet and place it onto a plate while you prepare the sauce.
STEP FOUR: Now, add the butter, diced onion, and minced garlic to the pan. Cook until the pans are lightly browned and translucent.
STEP FIVE: Add the chicken broth, petite diced tomatoes, sweet corn, black beans, taco seasoning, salt, black pepper, and ¾ cup of the heavy cream, and stir to combine the ingredients.
STEP SIX: Allow the sauce to come to a boil, stirring often. Reduce the heat to medium and simmer for about 8 to 10 minutes. The sauce will reduce and thicken. Stir the sauce often so it doesn’t burn.
PRO TIP:
Use a wooden spoon to gently scrape the bits off the bottom of the pan. This is called deglazing, and contributes to your sauce being even more flavorful.
STEP SEVEN: Once the sauce is nice and thick, turn off the heat and add the remaining heavy cream, browned chicken pieces, cooked pasta, and grated parmesan cheese. Stir to combine so the pasta is fully coated in the sauce.
STEP EIGHT: Let the Southwest pasta cool slightly. It will continue to thicken a bit more, and the sauce and ingredients will set. Garnish with fresh chopped parsley and serve.
How To Serve Southwest Chicken Pasta
Once you’ve whipped up our mouthwatering Southwest Chicken Pasta, you’ll be eager to present it to your family or guests. This versatile dish fits seamlessly into various occasions (like an easy New Year’s Eve dinner or a birthday celebration), and guarantees everyone at the table will have full bellies.
Traditionally served, this Alfredo chicken penne pasta recipe looks stunning on a dinner plate garnished with fresh parsley for a pop of color, but you can add even more garnishes if you prefer. Top the pasta off with a dollop of sour cream or a sprinkle of shredded cheddar cheese.
Make this an even more complete meal by serving it alongside warm garlic bread or freshly baked cornbread. You can even make a Southwest salad to go along with it!
Planning a casual gathering with friends? Our Southwest alfredo chicken pasta recipe is the perfect choice! If you need to, you can easily double this recipe to feed a crowd. It pairs well with a refreshing pitcher of homemade lemonade (try this grown-up version, too!) or a pitcher of margaritas for a fun and festive vibe.
A plate of freshly chopped vegetables makes an excellent addition to our Southwest Chicken Pasta. Opt for seasonal picks like bell peppers or diced zucchini, cucumbers, and carrot sticks for freshness and crunch.
From casual dinners to special celebrations, our Southwest Chicken Pasta is a crowd-pleaser that we know will steal the show. For laid-back family dinners, a game night with friends, or a holiday gathering, this recipe is guaranteed to be a hit!
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How To Store These Southwest Chicken Pasta
This pasta might be even better the following day after the flavors have melded together. Here’s how to store your leftovers for later and reheat them so they taste fresh and delicious.
MAKE AHEAD: If you want to make this pasta ahead of time, you can, but it won’t have the same consistency as fresh. If you need to save time, we recommend you cook pasta ahead of time and store it in the fridge until ready to use. You can coat it in a bit of oil so it doesn’t stick. Give it a good rinse in hot water before adding it to the pasta to remove the oil and take the chill off. You can also pre-cook the chicken and chop the onion to save some time when you’re ready to cook.
IN THE FRIDGE: To store your leftover Southwest Chicken Pasta in the refrigerator, let it cool completely, then transfer it to an airtight container or resealable plastic bag. It will last for up to 3 days.
IN THE FREEZER: For longer storage, you can freeze your pasta for up to 3 months. Portion out servings into freezer-safe containers or resealable bags. You can take out just a bit for lunch, or enough for a whole meal. Thaw overnight in the refrigerator.
HOW TO REHEAT: When reheating Southwest Chicken Pasta, there are several methods you can use. For small portions, the microwave is quick and convenient. Simply place the pasta in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and heat on high in 30-second intervals until warmed through. Stir well after each interval.
You can also reheat larger portions on the stovetop in a skillet over medium heat, stirring occasionally until heated through. You may need to add a bit more broth or cream if the sauce has gotten too thick.
Why This Creamy Southwest Pasta Is The Best
Get ready to fall head over heels for our Southwest Chicken Pasta recipe. Once you taste it, you’ll understand why we think it’s the best chicken alfredo penne recipe.
Flavor Explosion: The vibrant flavors of Southwest cuisine come alive in every bite of this dish. From the zesty taco seasoning to the creamy pasta sauce, each bite will keep you coming back for more. It’s an addictive blend of savory, spicy, and cheesy goodness that leaves you craving seconds.
Easy to Make, Hard to Resist: This pasta tastes so good, you’d never believe how surprisingly simple it is to make. With just a few basic ingredients and straightforward steps, even novice cooks can whip up a delicious and satisfying meal in no time. It’s the perfect recipe for busy weeknights when you need a quick and easy dinner solution without spending a lot of time in the kitchen.
Comfort Food Perfection: There’s something undeniably comforting about a steaming bowl of pasta smothered in a rich and creamy sauce. Our Southwest Chicken Pasta hits all the right notes when it comes to comfort food. It’s warm, hearty, and soul-soothing, perfect for chilly nights or whenever you need a little pick-me-up.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth to create a delicious vegetarian version of Southwest Pasta.
How spicy is this dish?
This recipe isn’t spicy. You can adjust the level of spiciness to your preference by controlling the amount of taco seasoning you use, or by adding green chilies, jalapeno pepper, or dried red pepper flakes.
Can I make this recipe dairy-free?
Absolutely! You can use dairy-free alternatives like unflavored almond milk or vegan cheese to make a dairy-free version of Southwest Chicken Pasta.
How can I make this dish more kid-friendly?
To make this dish more kid-friendly, you can adjust the level of spiciness by reducing or omitting the taco seasoning. You can also add extra cheese to appeal to younger palates.
Can I add additional vegetables to this recipe?
Yes, feel free to customize this dish with your favorite vegetables! Bell peppers, mushrooms, and spinach are all great additions that add extra flavor and nutrition to the dish.
This Southwest Chicken Pasta recipe is a true crowd-pleaser that delivers on taste and ease of cooking. With plenty of flavor, from the tender chicken and creamy Parmesan sauce to the flavorful taco seasoning and hearty pasta, this is a satisfying and comforting meal that’s sure to leave a lasting impression on the entire family.
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- Spaghetti Tacos
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- Italian Sausage Pasta
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Southwest Chicken Pasta
This easy-to-make Southwest Chicken Pasta is an easy dinner made with tender chicken in a creamy sauce, seasoned with all the flavors of your favorite Tex-mex foods. Perfect for busy weeknights, it’s ready in just 35 minutes and is sure to become a family favorite!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Ingredients
- 8 ounces penne pasta, cooked to al dente and drained according to package directions
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons unsalted butter, room temperature
- ¾ cup yellow onion, diced
- 2 teaspoons minced garlic
- 1 ½ cups chicken broth
- 14.5 ounces petite diced tomatoes
- 15.25 ounces yellow corn, liquids drained
- 15.25 ounces black beans, drained and rinsed in cool water
- 1 ounce packet taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream, divided
- 1 cup grated parmesan cheese
- 1 tablespoon finely diced fresh parsley, for garnish
Instructions
- In a large pot of boiling water, cook the penne pasta to al dente, according to package directions. Drain and set aside.
- While the pasta is cooking, heat a large (12 inches wide x 3 inches deep) skillet on medium-high heat. Add the olive oil and boneless skinless chicken breast pieces to the hot skillet.
- Cook and brown the chicken pieces for 7-9 minutes or until golden brown and cooked through. Remove the browned and cooked chicken from the skillet and place it onto a plate while you prepare the sauce.
- To the skillet add the unsalted butter, diced yellow onion and minced garlic. Cook the onions for 1-2 minutes or until lightly browned and translucent.
- Add the chicken broth, petite diced tomatoes, yellow corn, black beans, taco seasoning, salt, black pepper, and ¾ cup of heavy cream. Stir to combine.
- Bring the sauce to a boil, reduce the heat to medium, and simmer for 8-10 minutes, or until it reduces and thickens. Be sure to stir the sauce often to prevent it from burning and to keep the consistency smooth.
- Once the sauce has thickened, turn off the heat to the skillet and add the remaining ¼ cup heavy cream, browned chicken pieces, cooked penne pasta, and grated parmesan cheese. Stir to combine and fully coat the pasta with the sauce.
- Allow the Southwest chicken penne alfredo to cool slightly, garnish with fresh chopped parsley and serve.
Notes
- Begin cooking your chicken and pasta sauce while you boil pasta to make this recipe even quicker to make.
- For chicken that retains its moisture and doesn’t dry out in the pan, make sure you use enough oil, and add the chicken when the pan is very hot. The chicken should make an audible searing sound as it enters the pan. This allows the outside of the chicken pieces to cook quickly, trapping in the moisture.
- While your sauce thickens, use a wooden spoon to gently scrape the bits off the bottom of the pan. This is called deglazing, and contributes to your sauce being even more flavorful.
Nutrition
Calories: 675kcal | Carbohydrates: 66g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 1472mg | Potassium: 990mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1641IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 4mg
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