Chicken Macaroni Southwestern Style
Transform your weeknight dinner routine with this vibrant and satisfying Chicken Macaroni Southwestern Style recipe! Packed with tender chicken, al dente macaroni, and bold flavors of cumin, chili powder, and paprika, this dish brings the zest of Southwestern cuisine to your table in just 45 minutes. Loaded with colorful veggies like red bell peppers, corn, and fire-roasted tomatoes with green chilies, plus hearty black beans, this one-pan wonder is creamy, cheesy, and irresistibly craveable. A dollop of sour cream adds richness, while fresh cilantro and a squeeze of lime brighten every bite. Perfect for feeding a crowd or meal prepping for the week, this family-friendly dish pairs convenience with unforgettable flavor.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 cups macaroni pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (10 ounces) canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup chicken broth
- 1.5 cups shredded cheese (cheddar or Mexican blend)
- 0.5 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Cook the macaroni pasta according to the package instructions. Drain and set aside.
Season the chicken breasts with half of the salt, pepper, cumin, chili powder, garlic powder, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until fully cooked. Remove from the skillet and let rest before dicing into bite-sized pieces.
In the same skillet, add the remaining olive oil and sauté the onion and red bell pepper until softened, about 3-4 minutes.
Add the black beans, corn, canned diced tomatoes with green chilies, and chicken broth to the skillet. Stir to combine.
Reduce the heat to low and stir in the cooked pasta, diced chicken, and shredded cheese. Mix until the cheese is melted and the ingredients are well combined.
Fold in the sour cream and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped cilantro and serve with lime wedges for an extra pop of flavor.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 47.3 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1689 mg | 130% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3964 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
