Southwest Chicken Pasta

a skillet of chicken pasta garnished with parsley

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 Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American, Mexican

Keyword: Southwest Chicken Pasta, Southwest Chicken Pasta Recipe

Servings:

Calories: 675kcal

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