Southwest Chicken Pasta Skillet Recipe
Description:
This Southwest Chicken Pasta Skillet is a one-pan meal bursting with bold flavors and easy-to-make in under 30 minutes. The combination of tender chicken, spicy Southwest seasoning, creamy cheese, and pasta creates a satisfying, hearty meal perfect for busy weeknights. The dish is a balanced mix of protein, carbs, and veggies, with a kick of spice that elevates its flavor.
Ingredients:
For the Chicken and Pasta:
2 boneless, skinless chicken breasts (about 1 lb)
8 oz penne or rotini pasta
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup diced onion (about 1 small)
1 cup bell pepper, chopped (red or green)
1/2 cup corn kernels (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes (drained)
1/2 cup low-sodium chicken broth
For the Sauce:
1/2 cup sour cream or Greek yogurt (for a healthier option)
1/2 cup shredded cheddar cheese (or a Mexican cheese blend)
1/4 cup milk (or more, depending on desired sauce consistency)
1 tsp lime juice
1 tbsp fresh cilantro, chopped (optional for garnish)
Instructions:
Cook the Pasta:
Cook the pasta according to the package directions. Drain and set aside.
Cook the Chicken:
While the pasta cooks, season both sides of the chicken breasts with garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside to rest. Once cool enough to handle, slice the chicken into thin strips.
Prepare the Veggies:
In the same skillet, add the diced onion, bell pepper, and corn. Sauté for 3-4 minutes, or until the vegetables are soft.
Make the Sauce:
Stir in the diced tomatoes and chicken broth. Bring to a simmer for 2-3 minutes to combine flavors.
Lower the heat and add the sour cream (or Greek yogurt), shredded cheese, and lime juice. Stir until the cheese melts and the sauce becomes creamy. Add milk a little at a time to reach your desired consistency.
Combine Everything:
Add the cooked pasta and sliced chicken back into the skillet. Toss everything together to coat in the creamy sauce. Heat through for an additional 2-3 minutes.
Garnish with fresh cilantro, if desired.
Serve:
Serve immediately while hot. Enjoy the flavorful, creamy Southwest chicken pasta!
Nutritional Information (Per Serving, based on 4 servings):
Calories: 450 kcal
Protein: 34g
Carbohydrates: 38g
Fiber: 3g
Sugars: 6g
Fat: 20g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 85mg
Sodium: 450mg
Calcium: 180mg
Iron: 2.2mg
Vitamin A: 15% DV
Vitamin C: 40% DV
Time:
Preparation Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
FAQs:
Can I use a different type of pasta?
Absolutely! You can swap out the penne or rotini for any pasta you prefer, like fusilli, farfalle, or spaghetti. Just be sure to cook it according to the package directions.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the components (chicken, veggies, and pasta) ahead of time. When ready to serve, reheat everything and add the sauce for a quick dinner.
Is there a vegetarian option for this dish?
Yes! You can substitute the chicken with black beans or a plant-based protein like tofu. Adjust the seasonings and sauce as needed for flavor.
How can I make this dish spicier?
To increase the heat, add a diced jalapeño or a pinch of cayenne pepper to the seasoning mix or the sauce.
Can I freeze leftovers?
Yes, you can freeze the leftovers, though the pasta may be slightly softer when reheated. To
reheat, thaw in the refrigerator overnight and warm in a skillet, adding a splash of milk if necessary to refresh the sauce