Southwest Chicken Pasta
Get ready to spice up your weeknight dinner rotation with this Southwest Chicken Pasta, a bold and satisfying fusion of smoky Southwestern flavors and creamy pasta goodness. Tender, seasoned chicken breasts are paired with colorful bell peppers, onions, and garlic, all simmered in a rich sauce made from diced tomatoes with green chilies, heavy cream, and melted cheddar cheese. Tossed with perfectly al dente penne pasta and finished with a zesty squeeze of lime and a sprinkle of fresh cilantro, this vibrant dish is as easy to make as it is impressive to serve. With its irresistible combination of flavors and textures, this quick, one-pan recipe is perfect for busy nights or a flavorful dinner that feels like an escape to the Southwest.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Southwest seasoning
- 12 ounces penne pasta
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 1 14.5-ounce can diced tomatoes with green chilies (canned)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh cilantro
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 whole lime
Instructions
Season the chicken breasts with the Southwest seasoning, making sure to coat all sides evenly.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and set aside to rest.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, dice the red and green bell peppers and the yellow onion, and mince the garlic cloves.
In the same skillet used for the chicken, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced peppers and onions, and sauté for 4-5 minutes or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes with green chilies (including the liquid), heavy cream, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld together.
Slice the cooked chicken breasts into thin strips.
Add the cooked pasta to the skillet, tossing to coat it in the sauce. Stir in the shredded cheddar cheese until melted and fully incorporated.
Top the pasta with sliced chicken and garnish with fresh cilantro. Squeeze the juice of one lime over the dish for a fresh, tangy finish.
Serve immediately and enjoy your Southwest Chicken Pasta!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 697 mg | 15% | |
*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.
