This Chicken Tex Mex Pasta is a fun and zesty dish that combines tender chicken, colorful peppers, and pasta. The blend of spices gives it a delicious kick!
It’s one of my favorites because it’s quick to whip up and perfect for busy nights. Plus, who doesn’t love a meal that packs in pasta and flavor? Enjoy with some cheese on top! 😋
Key Ingredients & Substitutions
Penne Pasta: This tube-shaped pasta is great for holding onto the creamy sauce. If you’re out of penne, try rotini or farfalle instead. They work well too!
Chicken: Diced chicken breasts add protein and texture. You can substitute with shredded rotisserie chicken for a quicker option or even use turkey if you prefer.
Corn: I love sweet corn in this dish! If fresh isn’t available, canned or frozen corn are perfect alternatives. You could also use black beans for extra protein.
Cheese: A blend of cheddar and Mexican cheese gives a great flavor. Feel free to use any cheese you have on hand, like Monterey Jack or even cream cheese for a richer sauce.
Spices: Chili powder, smoked paprika, and cumin give depth to the dish. If you don’t have smoked paprika, regular paprika works, or you could use taco seasoning as an alternative.
How Do You Get the Chicken Perfectly Cooked and Flavorful?
Cooking the chicken right is key to having this dish shine. First, make sure your skillet is hot enough so the chicken sizzles when it hits the pan. Here’s how to get it just right:
- Dice your chicken into even pieces to ensure they cook uniformly.
- Season them well before cooking. Don’t be shy with the salt and spices!
- Cook over medium heat for about 5-7 minutes, stirring occasionally until golden brown.
- Make sure it’s cooked through (no pink inside) and remove it from the skillet to let it rest before adding to the pasta.
This gives you juicy, flavorful chicken in every bite!
How to Make Chicken Tex Mex Pasta
Ingredients You’ll Need:
For the Pasta and Chicken:
- 12 oz (340 g) penne pasta
- 2 medium chicken breasts, diced
For the Veggies and Sauce:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Creamy Base:
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup heavy cream
- 1/2 cup tomato sauce or crushed tomatoes
- 1 tbsp olive oil
For Seasoning:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: a pinch of cayenne pepper or red chili flakes for heat
How Much Time Will You Need?
This delicious Chicken Tex Mex Pasta will take about 30 minutes total. You’ll spend around 10 minutes prepping and cooking your ingredients. The rest of the time is just combining and letting the flavors blend together. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. When done, drain the pasta and set it aside.
2. Sauté the Chicken:
Next, heat the olive oil in a large skillet over medium heat. Add the diced chicken to the skillet, seasoning it with salt, pepper, chili powder, smoked paprika, and cumin. Cook for about 5-7 minutes until the chicken is golden brown and fully cooked. Once done, remove the chicken from the skillet and place it on a plate to keep warm.
3. Sauté the Veggies:
In the same skillet, if it looks dry, add a little more olive oil. Then, toss in the chopped onion and bell pepper. Sauté these vegetables for about 3-4 minutes until they’re softened. Add the minced garlic and cook for an additional minute until it smells amazing!
4. Make the Sauce:
Now, stir in your corn kernels, then pour in the tomato sauce and heavy cream. Mix everything together well and bring the mixture to a gentle simmer. Let it bubble away for a couple of minutes.
5. Combine the Chicken:
Return the cooked chicken back into the skillet and stir to combine. Allow the sauce to thicken slightly, cooking for another 3-5 minutes while stirring occasionally to prevent sticking.
6. Add the Pasta:
Now it’s time to add the drained pasta into the skillet! Toss everything together, making sure all the pasta is coated evenly in that delicious sauce.
7. Melt the Cheese:
Sprinkle the shredded cheese on top of the pasta, then cover the skillet with a lid to allow the cheese to melt. This should take about 2-3 minutes.
8. Garnish and Serve:
Before serving, sprinkle chopped fresh cilantro on top along with a dash of smoked paprika or chili powder if you like a bit more flavor. Scoop out servings while it’s hot, and enjoy this creamy, flavorful Chicken Tex Mex Pasta!
Can I Use Whole Wheat Penne Pasta Instead?
Absolutely! Whole wheat penne is a great substitution and will add more fiber to the dish. Just keep an eye on the cooking time as it may take a minute or two longer to reach al dente.
Is It Possible to Make This Dish Vegetarian?
Yes! You can easily make this dish vegetarian by omitting the chicken and substituting it with additional vegetables like zucchini or mushrooms. You could also add chickpeas for protein.
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of cream or water to revive the sauce’s creaminess.
Can I Add More Spice to This Dish?
Definitely! If you like it spicy, consider adding a pinch of cayenne pepper or some chopped jalapeños during cooking. You can also serve it with hot sauce on the side for extra kick!
