Fiesta Chicken Pasta
Get ready to delight your taste buds with this Fiesta Chicken Pasta—a vibrant and flavor-packed dish that's perfect for busy weeknights or family dinners. Juicy, spice-marinated chicken breasts are paired with tender penne pasta and a medley of colorful bell peppers, black beans, sweet corn, and zesty diced tomatoes with green chilies. Tossed in a creamy, cheesy sauce seasoned with smoky paprika and cumin, this dish brings bold Tex-Mex flavors to your table in just 40 minutes. Garnished with fresh cilantro and a squeeze of lime, this easy one-skillet meal is as visually stunning as it is delicious. Ideal for pasta lovers seeking a spicy twist, Fiesta Chicken Pasta is sure to become a go-to favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 12 ounces penne pasta
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1 15-ounce can diced tomatoes with green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt, black pepper, smoked paprika, garlic powder, cumin, and cayenne pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until the chicken is fully cooked and no longer pink inside. Remove from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced red and yellow bell peppers for 2-3 minutes until slightly softened.
Stir in the black beans, corn, and diced tomatoes with chilies. Cook for an additional 2-3 minutes until heated through.
Reduce the heat to low and stir in the heavy cream. Let it simmer for 1-2 minutes, then stir in the shredded cheddar cheese until melted and creamy.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Add the cooked pasta and toss everything together until well combined and coated with the sauce.
Garnish with freshly chopped cilantro and serve with lime wedges on the side for an optional citrusy kick.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 10.5 g | 37% | |
| Total Sugars | 9.9 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 963 mg | 20% | |
*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.
