Mexican Bow Tie Pasta with Chicken
Savor the vibrant flavors of Mexico with this irresistible Mexican Bow Tie Pasta with Chicken! This easy-to-make dish brings together tender bow tie pasta, juicy pan-seared chicken, and a creamy, spice-infused sauce that’s bursting with fire-roasted tomatoes, smoky paprika, and a zesty hint of lime. Packed with colorful bell peppers, aromatic garlic, and fresh cilantro, this recipe delivers a satisfying balance of bold spices and comforting creaminess. Finished with melted cheddar cheese for a rich, velvety texture, it’s a versatile crowd-pleaser perfect for weeknight dinners or casual entertaining. Serve this hearty pasta masterpiece warm, and don’t forget to garnish with extra cilantro or cheese for an added touch of indulgence!
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Recipe Information
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 14.5 ounces diced tomatoes (fire-roasted, preferably)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 gallon water (for cooking pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, red bell pepper, and green bell pepper for 3-4 minutes, or until the vegetables are softened.
Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir and cook for 1-2 minutes, until the spices are fragrant.
Pour in the diced tomatoes (with their juices) and stir to combine. Simmer the mixture for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Add the shredded cheddar cheese gradually, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Add the cooked pasta and sliced chicken into the skillet. Toss to coat everything evenly in the sauce.
Stir in the chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm, garnished with extra cilantro or a sprinkle of shredded cheese, if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 539 mg | 11% | |
*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.
