Taste of Texas Pasta and Chicken
Indulge in the bold and comforting flavors of the south with this "Taste of Texas Pasta and Chicken" recipe—a true fusion of zesty Tex-Mex flair and creamy pasta perfection. Juicy, spice-rubbed chicken pairs beautifully with tender penne pasta, all coated in a rich and smoky chipotle cream sauce. Vibrant bell peppers, onions, and garlic add pops of freshness and depth, while a sprinkle of Parmesan and fresh cilantro ties it all together. Finished with a squeeze of lime for a tangy twist, this easy 45-minute dish is perfect for busy weeknights or casual gatherings. Serve up this hearty pasta for a crowd-pleaser that brings the spirit of Texas straight to your table!
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 pieces Boneless skinless chicken breasts
- 2 tbsp Vegetable oil
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 2 tbsp Chipotle peppers in adobo sauce, finely chopped
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Bring a large pot of salted water to a boil, then cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, slice the chicken breasts into thin strips. Season them with garlic powder, chili powder, cumin, 1 teaspoon of salt, and black pepper.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken slices and cook for 4-5 minutes on each side, or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the diced red bell pepper, green bell pepper, and onion for 3-4 minutes, or until softened. Add the minced garlic and sauté for another 30 seconds, until fragrant.
Reduce the heat to medium and pour in the heavy cream. Stir in the chopped chipotle peppers in adobo sauce, then simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked pasta and chicken back into the skillet. Toss everything together until well coated in the creamy chipotle sauce. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.
Sprinkle grated Parmesan cheese over the pasta and stir to combine. Let the cheese melt into the sauce for 1-2 minutes.
Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.2 g | 178% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 4944 mg | 215% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 14.0 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 594 mg | 46% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2443 mg | 52% | |
*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.
