Mexican Style Pasta with Chicken and Peppers
Bring a fiesta of flavors to your dinner table with this vibrant Mexican Style Pasta with Chicken and Peppers! This one-pan wonder combines tender pasta, juicy chicken, and a colorful medley of red and green bell peppers, all tossed in a smoky, zesty tomato-based sauce infused with chili powder, cumin, and smoked paprika. Topped with melted Mexican cheese blend and fresh cilantro, this dish delivers bold, authentic Mexican-inspired taste in every bite. A squeeze of lime adds the perfect tangy finish, making it a crowd-pleasing meal that's ready in just 45 minutes. Ideal for busy weeknights, this hearty recipe is easy to prepare and perfect for serving warm to family and friends. Elevate your pasta game with this irresistible fusion of Italian comfort and Mexican flair!
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Recipe Information
Ingredients
- 12 oz pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 medium white onion
- 1 medium red bell pepper
- 1 medium green bell pepper
- 3 cloves garlic cloves
- 14.5 oz canned diced tomatoes
- 1 cup chicken broth
- 1.5 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded Mexican cheese blend
- 0.25 cup fresh cilantro
- 1 lime
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Cut the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and no longer pink. Remove the chicken from the skillet and set aside.
Dice the onion and slice the red and green bell peppers into thin strips. Mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onion and bell peppers over medium heat for 5–6 minutes, until they start to soften.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Stir in the canned diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 5–7 minutes to allow the flavors to meld.
Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until well coated with the sauce.
Sprinkle the shredded Mexican cheese blend over the pasta and let it melt for 2 minutes.
Garnish the pasta with chopped fresh cilantro and a squeeze of lime juice before serving.
Serve warm and enjoy your Mexican Style Pasta with Chicken and Peppers!
Nutrition Facts
Calories |
2661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 6904 mg | 300% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 31.0 g | ||
| Protein | 214.8 g | 430% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2076 mg | 160% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3523 mg | 75% | |
*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.
