Okay, let me tell you about this Southwest Chicken Pasta. It’s seriously one of those recipes that I pull out when I need something comforting, quick, and packed with flavor. It’s kind of like a creamy, cheesy fiesta in a bowl! Think mac and cheese, but leveled up with juicy chicken, smoky spices, and a little bit of that Southwestern zing. I remember the first time I made this, my husband declared it a “winner” after the first bite, and my kids practically inhaled it. It’s become a regular request, especially on those busy weeknights when I just need something that everyone will love. Honestly, if you’re looking for a dish that’s both satisfying and surprisingly easy to make, this Southwest Chicken Pasta is it!
What is Southwest Chicken Pasta?
So, what exactly *is* Southwest Chicken Pasta? It’s essentially a creamy pasta dish that combines the heartiness of chicken with the vibrant flavors of the Southwest. Think tender pasta (I usually go for penne or rotini, but you can use whatever you have on hand), juicy pieces of chicken, corn, black beans, bell peppers – all coated in a creamy, cheesy sauce with a little bit of a kick. It’s basically comfort food with a Southwestern twist! I love that it’s so versatile, too. You can adjust the spice level to your liking, add different veggies, or even swap out the chicken for sausage or shrimp. It’s a fantastic way to use up leftover chicken, too, which is always a win in my book.
Why you’ll love this recipe?
There are so many reasons why I absolutely adore this recipe, and why I think you will too! First and foremost, the flavor is incredible. The combination of the creamy cheese sauce with the smoky spices and fresh veggies is just *chef’s kiss*. What I love most about this is that it’s not just tasty, it’s also super satisfying. It’s a complete meal in one bowl, packed with protein, carbs, and veggies. It’s the kind of meal that sticks to your ribs and keeps you feeling full for hours. This Southwest Chicken Pasta is surprisingly easy to make. I know, I know, a lot of recipes claim to be easy, but this one really is! It only takes about 30 minutes from start to finish, and most of that time is just letting the pasta cook. Perfect for busy weeknights! Another great thing about this recipe is that it’s super cost-effective. Chicken is relatively inexpensive, and you can use canned beans and frozen corn to keep the costs down. I’ve even made it with leftover rotisserie chicken to save even more time and money. This is one of those meals where you can really impress your family without breaking the bank!
If you like this sort of recipe, try my Taco Pasta. It’s a similar concept but with a different flavor profile. But honestly, I keep coming back to this Southwest Chicken Pasta because the creamy, cheesy, spicy combination is just so irresistible!
How do I make Southwest Chicken Pasta?
Quick Overview
How do I make Southwest Chicken Pasta? How do you cook pasta? While that’s going, you’ll sauté some chicken and veggies, then whip up the creamy cheese sauce. When everything is ready, you just mix everything together and let it simmer for a few minutes to let the flavors come together. What’s the best way to end What’s the best part? You can customize it to your liking, adding more or less spice, different colors, etc. What are the different types of cheese? Don’t be afraid to make your own!
Ingredients
For the Chicken & Veggies: For The Chicken and
* 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces – I always get mine from the local butcher for the best quality.
* 1 tablespoon olive oil – Extra virgin is my go-to, it adds a little extra flavor.
* 1 red bell pepper, chopped – Adds a touch of sweetness and color.
* 1/2 cup chopped onion – Yellow or white works just fine.
* 1 cup frozen corn – Canned works too, but frozen tastes fresher to me.
* 1 (15-ounce) can black beans, rinsed and drained – I like to give them a good rinse to remove any extra sodium.
* 1 (10-ounce) can diced tomatoes and green chilies (like Rotel) – This is where the spice comes from! Use mild, medium, or hot depending on your preference.
* 1 teaspoon chili powder – Adds a smoky, earthy flavor.
* 1/2 teaspoon cumin – Another key spice for that Southwestern flavor.
* 1/4 teaspoon garlic powder – Because everything tastes better with garlic!
* Salt and pepper to taste
For Pasta & Sauce: For the pasta and sauce:
* 1 pound pasta (penne, rotini, or your favorite shape) – I usually go for a pasta because it holds its shape. Is the sauce really good? * 4 tablespoons butter – Unsalted, so you can control the saltiness of the sauce. * 4 tablespoons all-purpose flour – This helps to thicken the sauce. * 3 cups milk – Whole milk will give you the richest, creamiest sauce, but you can use 2% or even more. If you prefer almond milk, you can use coconut milk instead. I tested this with almond milk and it actually made it even creamier! ) * 2 cups shredded cheddar cheese – Sharp cheddar is my favorite, but you can use any kind of cheese. What cheese do you like? * 1/2 cup shredded Monterey Jack cheese – Adds a nice melty texture and mild flavor. Fresh cilantro, chopped, for garnish – Adds a pop of freshness and color.
What are the steps to
Step 1: Cook the Pasta
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions. Drain pasta and set aside.
Step 2: Cook the Chicken & Veggies
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned. Season with salt and pepper. Add the red bell pepper and onion and cook until softened, about 5 minutes. Stir in the corn, black beans, diced tomatoes and green chilies, chili powder, cumin, and garlic. Add salt, pepper and stir to combine. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Step 3: Make the Cheese Sauce
In a separate saucepan, melt the butter over medium heat. Set aside. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. What should I do if I want to make a thick sauce? Remove from heat and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
Step 4: Combine Everything
Add the cooked pasta to the skillet with the chicken and veggies. Pour the cheese sauce over the pasta and toss to combine. Simmer for 5 minutes, stirring occasionally, to let the flavors meld.
Step 5: Serve & Garnish
Serve immediately, garnished with fresh cilantro if desired. What are some good side dishes to serve with Southwest Chicken Pasta?
What should I serve it with?
This Southwest Chicken Pasta is a complete meal on its own, but if you’re looking to round it out, here are a few of my favorite things to serve with it. A simple side salad with a light vinaigrette is always a good choice. It adds a touch of freshness and helps to balance out the richness of the pasta. I also love to serve it with some crusty bread or garlic bread for soaking up all that delicious sauce. And if you’re feeling extra fancy, you could even make some homemade cornbread. Honestly, the possibilities are endless! For something a little different, try pairing it with a cold Mexican beer or a refreshing margarita. The flavors complement each other perfectly. My family also loves it with a side of tortilla chips and salsa for dipping. It’s a fun and festive way to enjoy this Southwestern-inspired dish. This is especially good at family gatherings where everyone is hungry!
Top Tips for Perfecting Your Southwest Chicken Pasta
Over the years, I’ve learned a few tricks for making the *perfect* Southwest Chicken Pasta. First, don’t overcook the pasta! Nobody likes mushy pasta. Cook it al dente, so it still has a little bit of bite. This is one mistake that took me a few tries to perfect! Second, don’t be afraid to experiment with different types of cheese. I usually use cheddar and Monterey Jack, but you could also try pepper jack for a little extra heat, or even a smoked gouda for a more complex flavor. Just don’t use pre-shredded cheese, it doesn’t melt as well. Another important tip is to not skip the step of cooking the flour with the butter before adding the milk. This is called a roux, and it’s essential for thickening the sauce and preventing it from being grainy. Make sure to cook the roux for at least a minute, stirring constantly, to get rid of the raw flour taste. Speaking of the sauce, be sure to simmer it gently, stirring constantly, until it’s nice and thick. If you simmer it too quickly, it might scorch on the bottom of the pan. And finally, don’t forget to season the chicken and veggies well with salt and pepper. This is key for bringing out the flavors and making the dish taste its best. I learned this after a few bland attempts! Trust me, you won’t regret it!
What are the Storing and Reheating Tips?
This Southwest Chicken Pasta is great for leftovers! To store it, let it cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. It also freezes well! To freeze it, let it cool completely, then transfer it to a freezer-safe container and store it in the freezer for up to 2-3 months. When you’re ready to reheat it, thaw it in the refrigerator overnight, then reheat it in the microwave or on the stovetop until heated through. If you’re reheating it on the stovetop, you might need to add a little bit of milk or water to thin out the sauce. The cheese sauce tends to thicken up a bit in the fridge, so adding a little liquid will help to restore its creamy consistency. I find it tastes best if you reheat it slowly over a low heat and stir frequently, that way it won’t stick to the pan. Be careful not to overheat it, or the cheese sauce might separate. The glaze can be applied after the dish has been reheated.
What are some frequently asked questions?
Final Thoughts
So, there you have it – my family’s favorite Southwest Chicken Pasta recipe! I truly hope you give this one a try, because it’s seriously one of the easiest and most satisfying meals you can make. The combination of the creamy cheese sauce, the smoky spices, and the fresh veggies is just irresistible. Plus, it’s so versatile and customizable that you can easily adapt it to your liking. If you love this recipe, be sure to check out my other pasta recipes for more delicious and easy meal ideas. And as always, I’d love to hear how yours turns out! Let me know in the comments below if you have any questions or if you try this recipe. Happy cooking!
Southwest Chicken Pasta
Ingredients
Main Ingredients
- 1 lb Chicken breast
- 1 cup Cooked pasta
- 0.5 cup Chopped onion
- 1 can Diced tomatoes
- 0.5 cup Corn
- 1 tsp Chili powder
Instructions
Preparation Steps
- Cook pasta according to package directions.
- Cook chicken and chop it into bite-sized pieces.
- Sauté onion until softened. Add chicken, corn, diced tomatoes, and chili powder. Simmer for 5 minutes.
- Combine cooked pasta and chicken mixture. Serve warm.
