Southwestern Shells with Chicken and Corn
Indulge in the bold and hearty flavors of Southwestern Shells with Chicken and Corn, a creamy pasta dish that delivers a satisfying blend of smoky spices, tender chicken, and sweet bursts of corn. This vibrant recipe combines al dente medium-shell pasta with perfectly seasoned chicken breasts, sautéed garlic, and zesty green chilies, all coated in a rich, melted combination of cream cheese, heavy cream, and Monterey Jack cheese. Enhanced with chili powder, cumin, and smoked paprika, every bite is a delicious symphony of Southwestern-inspired spices. Topped with a sprinkle of fresh cilantro and served with a squeeze of lime for a refreshing finish, this easy-to-make dish is perfect for dinner any night of the week. Ready in just 40 minutes, this crowd-pleaser is sure to become a weeknight favorite!
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Recipe Information
Ingredients
- 12 ounces medium pasta shells
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1.5 cups frozen corn kernels
- 3 cloves garlic cloves, minced
- 4 ounces green chilies, diced
- 4 ounces cream cheese, softened
- 0.5 cups heavy cream
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, cumin, chili powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until fully cooked through (165°F internal temperature). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute, or until fragrant.
Add the frozen corn kernels and diced green chilies to the skillet. Cook for 3-4 minutes, stirring occasionally, until the corn is slightly golden and warmed through.
Reduce the heat to low and stir in the cream cheese and heavy cream. Cook until the cream cheese is melted and the sauce is smooth, about 2-3 minutes.
Add the cooked pasta shells and sliced chicken to the skillet. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce.
Stir in the shredded Monterey Jack cheese and 1 tablespoon of chopped cilantro. Mix until the cheese is melted and the dish is creamy and well combined.
Adjust seasoning with the remaining salt and black pepper, as needed.
Garnish with additional cilantro and serve hot with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 10.8 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 749 mg | 16% | |
*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.
