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Creamy Southwest Chicken Pasta

A hearty and comforting dish combining tender chicken, colorful bell peppers, and a creamy sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (penne or rotini)
  • 1 lb chicken breast, diced
  • 2 tbsp olive oil
  • 1 cup corn (canned or frozen)
  • 1 cup bell peppers, diced
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by boiling salted water in a large pot. Add the pasta and cook according to package instructions until al dente. Once done, drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper. Sauté for about 5-7 minutes until the chicken is cooked through and golden brown.
  3. Toss in the diced bell peppers and corn to the skillet. Sauté for another 3-4 minutes until the bell peppers are tender.
  4. Lower the heat, and stir in the heavy cream, chili powder, and cumin. Let the mixture simmer until it thickens slightly.
  5. Add the cooked pasta to the skillet, along with half of the shredded cheese. Stir until everything is well combined and the pasta is coated in the creamy sauce.
  6. Plate the pasta, and top with the remaining shredded cheese and fresh cilantro. Enjoy your delicious Creamy Southwest Chicken Pasta while it’s warm!

Notes

For a spicier kick, substitute jalapeños for bell peppers. To lighten the dish, use half-and-half or a plant-based cream. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.