Southwest Chicken Pasta Skillet
Ingredients
- 8 ozpenne pasta
or rotini
- 1 lbboneless
skinless chicken breasts, cut into 1-inch pieces
- 2 tbspolive oil
divided
- 1 mediumonion
diced, about 1 cup
- 1red bell pepper
diced
- 1green bell pepper
diced
- 2 clovesgarlic
minced
- 1 tbspchili powder
- 2 tspground cumin
- 1 tspsmoked paprika
- ½ tspdried oregano
- 1 canfire-roasted diced tomatoes
- 1 candiced green chilies
- 1 clow-sodium chicken broth
- 1 cfrozen corn kernels
- 1 canblack beans
drained and rinsed
- 1 cshredded mexican-blend cheese
- ¼ cfresh cilantro
chopped
- lime wedges
for serving
Directions
- 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until golden brown. Transfer to a plate.
- 2
In the same skillet, add remaining oil. Sauté onion and bell peppers for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 3
Sprinkle chili powder, cumin, smoked paprika, and oregano over vegetables. Stir for 30-60 seconds to toast the spices.
- 4
Add fire-roasted tomatoes, green chilies, and chicken broth, scraping bottom of pan to release any browned bits. Bring to a simmer.
- 5
Add uncooked pasta, ensuring it’s submerged. Reduce heat to medium-low, cover and cook 8-10 minutes, stirring occasionally, until pasta is almost al dente.
- 6
Return chicken to skillet along with corn and black beans. Stir to combine and cook uncovered 3-4 minutes until pasta is tender and chicken is cooked through.
- 7
Sprinkle cheese over top and cover 1-2 minutes until melted. Remove from heat, garnish with cilantro, and serve with lime wedges.
Southwest Chicken Pasta Skillet
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About this Recipe
Craving a flavorful, comforting meal that brings a taste of the Southwest to your table without a fuss? This Southwest Chicken Pasta Skillet delivers a spicy, creamy delight that's perfect for any night of the week.
The magic of this dish lies in its harmonious blend of savory chicken, tender pasta, and vibrant Southwestern flavors, all coming together in one skillet. It’s designed for convenience, bringing robust spices like chili powder, cumin, and smoked paprika to life alongside fire-roasted tomatoes and the creamy richness of Mexican-blend cheese.
Prepare for a hearty and satisfying experience. Each forkful of this Southwest Chicken Pasta Skillet offers a delightful mix of textures: tender chicken, perfectly cooked penne or rotini, and the slight bite of black beans and corn. The sauce is a creamy, spicy hug, infused with aromatic garlic and a medley of bell peppers, balanced by the bright zest of fresh cilantro and a squeeze of lime. It’s a bold flavor journey that’s both comforting and exciting.
- For a different protein, consider ground turkey or even plant-based crumbles to keep it vegetarian-friendly.
- If penne isn't on hand, rotini works beautifully, as suggested, or opt for another medium-sized pasta shape that can hold the creamy sauce well.
- Want to adjust the spice level? Feel free to scale back on the chili powder or add a pinch of cayenne for an extra kick.
- Don't have fire-roasted tomatoes? Regular diced tomatoes can be used, though you'll miss a touch of that smoky depth.
This hearty skillet meal is ideal for busy weeknights, casual family dinners, or whenever you need a comforting dish with a kick. Serve it straight from the skillet, garnished generously with fresh cilantro and a few lime wedges for a burst of freshness.