Imagine a whirlwind of flavors swirling together in a single dish—Creamy Southwest Chicken Pasta is that delightful culinary escapade. It’s like a warm hug on a plate, perfect for those nights when time’s a ghost slipping through your fingers yet you crave something hearty. With a touch of spice and a luscious sauce, it’s a quick dinner miracle, as satisfying as finding an unexpected $20 in your old jeans!
Steps
- Cook the penne pasta according to the package instructions, adding salt to the boiling water for added flavor. Drain the pasta after cooking, but do not rinse it.
- Cut the chicken breasts into small, bite-sized pieces and coat them thoroughly with taco seasoning using your hands.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken pieces until they are fully cooked, and then transfer them to a plate.
- In the same skillet, add the remaining olive oil and cook the finely diced onion until it’s soft. Add the garlic and cook for another minute.
- Combine the black beans, corn, Rotel, heavy cream, and shredded cheddar cheese in the skillet. Let the mixture simmer for about 5 minutes until the cheese melts and the sauce slightly thickens.
- Return the chicken to the skillet along with the cooked pasta. Stir everything to combine and heat through for a couple of minutes.
- Before serving, garnish the dish with chopped fresh cilantro.
Ingredients
- 1 box (16 oz) penne pasta
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons taco seasoning
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel original diced tomatoes with green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro, for garnish (optional)
Nutritional Values
Calories: 478kcal | Carbohydrates: 45g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 222mg | Potassium: 662mg | Fiber: 8g | Sugar: 5g | Vitamin A: 839IU | Vitamin C: 8mg | Calcium: 157mg | Iron: 3mg
FAQ
- Can I make this Southwest Chicken Pasta dish spicier?
- Yes, you can spice up this dish by adding chili powder or red cayenne pepper along with the taco seasoning. You might also include a can of diced green chilies or use pepper jack cheese instead of cheddar. For extra heat, garnish with chopped jalapeños or mix in a can of chopped jalapeños with the corn and beans.
- How should I store leftovers of the Southwest Chicken Pasta?
- Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of water, milk, or chicken stock to get the desired consistency.
- Can I use pre-cooked shredded chicken or rotisserie chicken for this recipe?
- Certainly! If using pre-cooked chicken, skip the step of cooking the chicken chunks. Start by cooking the onions, then add the pre-cooked chicken along with the fresh garlic and proceed as per the recipe instructions.
- What are some serving suggestions for Southwest Chicken Pasta?
- This dish pairs well with a variety of toppings such as shredded lettuce, diced fresh tomatoes, queso fresco, chopped jalapeños, shredded cheese, sour cream, or avocado slices. You can also serve it alongside Cilantro Lime Rice or Easy Mexican Rice for a complete meal.
- Can I substitute heavy cream with a lower-fat milk in this recipe?
- It is not recommended to substitute heavy cream with lower-fat milk, as the heavy cream contributes to the sauce’s thickness. Using another type of milk may result in a thinner sauce that doesn’t coat the pasta well.
Tips
- Don’t Rinse the Pasta: When draining the cooked pasta, avoid rinsing it. This helps preserve the starch, allowing the sauce to cling better to the pasta for a more flavorful dish.
- Enhance the Spice Level: If you prefer a spicy kick, consider adding chili powder or red cayenne pepper with the taco seasoning. You can also use pepper jack cheese instead of cheddar or include diced green chilies or jalapeños.
- Use Fresh Shredded Cheese: For a creamier texture, shred the cheese from a block rather than using pre-shredded cheese. This ensures it melts smoothly into the sauce.
- Opt for Already Cooked Chicken: If you’re short on time, use pre-cooked or rotisserie chicken. Simply add it to the skillet with the garlic after softening the onions, saving you the step of cooking raw chicken.
Equipment
- Large Skillet Pan – A large skillet pan is essential for cooking the chicken and the rest of the ingredients together.
- Box Cheese Grater – For shredding cheese from a block, which is recommended for best results in the recipe.
- Colander – While often found in many kitchens, some may need to purchase it for draining pasta.
