Ruby Tuesday Sonora Chicken Pasta Copycat by Todd Wilbur
Recreate the bold and zesty flavors of Ruby Tuesday's beloved Sonora Chicken Pasta with this spot-on copycat recipe from Todd Wilbur, perfect for a cozy dinner at home. This indulgent dish combines tender, spice-rubbed chicken breasts cooked to golden perfection with al dente penne pasta tossed in a velvety, cheese-packed sauce. The creamy base, enriched with Monterey Jack and Cheddar cheeses, gets a flavorful kick from diced tomatoes with green chilies and aromatic cumin. Garnished with vibrant cilantro and optional green onions, this crowd-pleasing meal is a Tex-Mex-inspired masterpiece ready in just 45 minutes. Whether you’re a fan of restaurant-quality copycats or comforting pasta recipes, this one checks all the boxes!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 12 ounces Dried penne pasta
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Heavy cream
- 0.5 cups Chicken broth
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Shredded Cheddar cheese
- 1 can Canned diced tomatoes with green chilies (e.g., Rotel)
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.
Season the chicken breasts with salt, pepper, cumin, and paprika on both sides.
In a large skillet, heat the olive oil over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let rest before slicing into thin strips.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually add the heavy cream and chicken broth to the roux, whisking until smooth. Bring the mixture to a gentle simmer.
Stir in the shredded Monterey Jack cheese and Cheddar cheese until fully melted and creamy. Add the canned diced tomatoes with green chilies (do not drain) and mix well.
Taste the sauce and adjust seasoning with additional salt and pepper if necessary. Stir in the chopped cilantro.
Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce.
To serve, divide the pasta among four plates. Top with sliced chicken and garnish with optional chopped green onions or additional cilantro if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 31.7 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 518 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.
