Mexican Style Chicken with Penne
Elevate your weeknight dinner game with this irresistible Mexican Style Chicken with Penne! This fusion masterpiece combines tender penne pasta with bite-sized chicken, sautéed bell peppers, and onions, all brought together in a rich and creamy tomato-based sauce infused with bold Mexican spices like chili powder, cumin, and paprika. Fire-roasted tomatoes and a hint of heavy cream add depth and balance to the dish, while optional garnishes of shredded Mexican cheese, fresh cilantro, and zesty lime wedges make every bite pop with flavor. Ready in just 50 minutes and perfect for four hearty servings, this is a comforting, flavor-packed recipe that’s easy to make and sure to impress. Perfect for those searching for a Mexican pasta recipe or creamy chicken pasta that’s anything but ordinary!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced (red or green)
- 3 garlic cloves, minced
- 14.5 oz canned diced tomatoes (fire-roasted, if available)
- 2 tbsp tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 cup shredded Mexican blend cheese (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Cut the chicken into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked (about 6-8 minutes). Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened (about 5 minutes).
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the canned diced tomatoes, tomato paste, chicken broth, chili powder, cumin, paprika, and the remaining 1/2 teaspoon of salt. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Reduce the heat to low and stir in the heavy cream. Add the cooked chicken back into the skillet and allow it to simmer in the sauce for 3-4 minutes.
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Taste and adjust seasonings as needed. Serve immediately, garnished with shredded Mexican blend cheese, chopped cilantro, and lime wedges, if desired.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4718 mg | 205% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 26.0 g | ||
| Protein | 206.6 g | 413% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 622 mg | 48% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3559 mg | 76% | |
*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.
