Spicy Sonora Chicken Pasta
Spice up your weeknight dinner routine with this bold and flavorful Spicy Sonora Chicken Pasta! Perfectly seasoned chicken breasts are pan-seared to perfection and paired with colorful sautéed bell peppers, jalapeño, and onion, creating a vibrant dish with a kick. A creamy Parmesan sauce infused with chili flakes and a hint of garlic wraps every penne pasta bite in luscious, smoky warmth. This hearty meal, topped with fresh cilantro for a burst of freshness, is ready in just 45 minutes and serves four, making it a crowd-pleaser for family dinners or casual gatherings. Bursting with Southwest-inspired flavors, this pasta recipe delivers on spice, comfort, and excitement all in one dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breast
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces penne pasta
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large jalapeño
- 1 medium yellow onion
- 3 large garlic cloves
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon red chili flakes
- 0.25 cup fresh cilantro
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Rub paprika, chili powder, ground cumin, garlic powder, salt, and black pepper over both sides of the chicken breasts. Cook the chicken in the skillet for 4–5 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet, let rest for 5 minutes, then slice into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced red bell pepper, green bell pepper, jalapeño, and onion. Sauté for 5–6 minutes until softened.
Add minced garlic to the skillet and cook for 1 minute, until fragrant.
Reduce the heat to medium-low and pour in the heavy cream. Stir in the grated Parmesan cheese and red chili flakes. Simmer for 2–3 minutes, stirring continuously, until the sauce thickens slightly.
Add the cooked pasta to the skillet and toss to coat it fully in the sauce.
Add the sliced chicken back to the skillet and mix gently to combine.
Garnish with fresh cilantro before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 535 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.
