Santa Fe Chicken and Pasta
Transform your weeknight dinner routine with this irresistible Santa Fe Chicken and Pasta, a vibrant fusion of Tex-Mex flavors and creamy comfort food. Tender, spiced chicken breasts are perfectly cooked with a savory blend of garlic, cumin, chili powder, and paprika, then paired with al dente penne pasta and a rich, cheesy sauce infused with red and green bell peppers, sweet corn, and a splash of heavy cream. This one-skillet meal is as easy to prepare as it is satisfying, coming together in just 40 minutes for a hearty dish the whole family will adore. Serve it with a sprinkle of fresh cilantro for a pop of color and flavor, and watch it become an instant favorite. With its bold ingredients and creamy texture, Santa Fe Chicken and Pasta is the ultimate quick dinner option for busy nights.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 1 piece red bell pepper, diced
- 1 piece green bell pepper, diced
- 1 cup frozen corn kernels
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Season both sides of the chicken breasts with garlic powder, chili powder, cumin, paprika, salt, and pepper.
Cook the chicken breasts in the skillet for about 5 minutes per side, or until fully cooked. Remove from the skillet and set aside to rest.
Cook the penne pasta according to the package instructions. Drain and set aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the diced red and green bell peppers and sauté for 3-4 minutes, until softened.
Add the frozen corn kernels and cook for another 2 minutes, stirring occasionally.
Pour in the heavy cream and chicken broth. Stir well and bring the mixture to a gentle simmer.
Add the shredded cheddar cheese to the skillet, stirring until fully melted and the sauce becomes silky and creamy.
Slice the cooked chicken breasts into thin strips and add them back to the skillet.
Add the cooked penne pasta to the skillet and toss everything together until the pasta is fully coated in the sauce.
Garnish with freshly chopped cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 315.8 g | 115% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 22.4 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 953 mg | 73% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3005 mg | 64% | |
*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.
