Santa Fe Chicken Pasta Copycat
Savor the bold Southwestern flavors of the Santa Fe Chicken Pasta Copycat, a restaurant-inspired dish that's perfect for busy weeknights or indulgent family dinners. This creamy and zesty pasta features tender, spice-rubbed chicken tossed with al dente penne, vibrant bell peppers, sweet corn, and a luscious cheese-infused sauce. Seasoned with smoky paprika, cumin, and chili powder, the dish is bursting with warm, comforting flavors and a touch of heat. A squeeze of fresh lime and a sprinkle of cilantro add the perfect finishing touch. Ready in just 40 minutes, this one-pan wonder is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Cook the penne pasta according to the package instructions. Drain and set aside.
Cut the chicken breast into bite-sized cubes. Season with salt, black pepper, paprika, cumin, and chili powder.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic, red bell pepper, yellow bell pepper, and corn. Sauté for 3-4 minutes until the vegetables are softened.
Reduce the heat to medium and stir in the heavy cream, chicken broth, and tomato paste. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
Add the cooked chicken back into the skillet and stir to coat it with the sauce.
Remove the skillet from heat and stir in shredded cheddar cheese and Monterey Jack cheese until melted and creamy.
Toss the cooked penne pasta with the sauce and chicken mixture until evenly coated.
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 101.1 g | 506% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 28.1 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1789 mg | 138% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3837 mg | 82% | |
*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.
