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One Pot Southwest Chicken Pasta – This ultra comforting one-pot chicken pasta recipe is loaded with Tex-Mex flavor, the most amazing creamy sauce, and plenty of cheese. It couldn’t be simpler, and your whole family will love it for any night of the week.
This is one of my favorite quick weeknight dinners to make during back-to-school! So easy, full of hearty ingredients, and it uses pantry ingredients that I usually always have on hand.
Southwest Chicken Pasta Is a Crowd-Pleasing Dinner Recipe
I am always looking for new chicken recipes to add to my weeknight dinner rotation. This hearty, cheesy, and creamy southwestern chicken pasta is ready in under 30 minutes! Bonus – kids love it too.
Skillet meals are an easy way to get family dinner ready in a hurry. Home cooks of any skill level can easily make this chicken pasta recipe that’s loaded with southwestern flavors like taco seasoning, corn, black beans, Rotel, and tender chicken pieces with onion and garlic.
Ingredients Needed For This Easy Weeknight Meal
- Penne Pasta : This southwest chicken skillet recipe calls for one box (16 oz) of uncooked pasta. Cook the pasta according to the package directions, and to your preferred doneness. If you prefer classic al dente pasta with a slight chew to it then follow those directions. If you prefer a softer pasta (my family does) then cook it for about 1-2 minutes pasta the al dente cook time. When the pasta is done cooking, drain it in a colander but do not rinse it!
- Extra Virgin Olive Oil : Other oils can be used like canola oil or avocado oil. When using olive oil, I recommend using extra-virgin and/or light tasting varieties because the flavor is much more mild which is especially good when cooking for kids.
- Boneless Skinless Chicken Breasts : Cut the chicken up into small bite-size chunks to make them easier and quicker to cook.
- Taco Seasoning : You only need 2 tablespoons of taco seasoning so if you’re using a packet then there will be a little bit leftover. Use any taco seasoning you want – spicy taco seasoning, mild, low-sodium, chicken taco seasoning, etc.
- Finely Diced Onion : A white onion, yellow onion, red onion, or green onions all work well in this one pot southwestern chicken pasta recipe.
- Garlic Cloves : Use fresh garlic that has been minced or pressed, use chopped garlic from a jar, or use garlic paste. Either one works great!
- Black Beans
- Canned Corn : Use all yellow corn, sweet corn, white corn, or a can of gold n’ white corn.
- Rotel OR Petite Diced Tomatoes : Even the mild version of Rotel has a kick of heat to it, so if you prefer a mild dish then use a can of petite diced tomatoes instead.
- Heavy Cream : Makes this one pan southwest chicken creamy! Don’t substitute or skip this step.
- Shredded Cheddar Cheese : For best results shred the cheese from a block using a box cheese grater. Cheddar cheese or Monterey Jack cheese are the best options for this easy dinner recipe.
- Chopped Fresh Cilantro
How To Make Southwest Chicken Pasta In One Pot (Nutritional Information Below)
- Boil pasta according to the package directions. I recommend adding about 1 teaspoon of kosher salt into the large pot of water along with the pasta. This helps flavor the pasta and makes a huge difference. Cook to al dente or softer depending on your preference. Feel free to use whole wheat pasta, chickpea pasta, gluten-free pasta or whichever pasta you prefer.
- Cut the chicken into small, bite-sized pieces. Sprinkle the taco seasoning over top and use your hands to press the seasoning into the chicken to make sure it’s well coated in spices.
- Heat the oil in a large skillet pan over medium heat. Add the chicken to the pan and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Transfer the chicken to a plate.
- Add the remaining oil and finely diced onion into the skillet pan and cook until the onions are softened and translucent. Add the garlic cloves and cook for an additional 1 minute.
- Stir in the Rotel, black beans, corn, heavy cream, and shredded cheese. Allow the mixture to simmer for 5 minutes.
- Stir in the cooked penne pasta and chicken.
- Garnish with chopped fresh cilantro and enjoy!
Can I Make It Spicy?
Yes! There are plenty of ways to spice this one pot meal. Here are some ideas to try.
- Chili Powder or Red Cayenne Pepper – Add one or both of these spicy seasoning in with the taco seasoning.
- Green Chilies – Add a can of diced green chilies (mild, medium, or hot) in with the rotel and black beans.
- Pepper Jack Cheese – Use shredded pepper jack cheese instead of cheddar.
- Chopped Jalapeño – Use chopped fresh jalapeños as a garnish for the one pot pasta OR add a can of chopped jalapeño in with the corn and beans.
How To Store Leftovers
Store any leftover southwest chicken pasta (once cooled to room temperature) inside an airtight container, in the fridge, for up to 3-4 days. Reheat leftovers in the microwave or on the stove top. You may need to add a splash of water, milk, or chicken stock (or low sodium chicken broth) when reheating.
Can I Use Already Cooked Shredded Chicken or a Rotisserie Chicken?
If you want to use already cooked chicken, like shredded chicken or a rotisserie chicken, then there are a few simple changes needed. Skip the step of the olive oil and cooking the chicken chunks. Instead, add the oil for the onion and cook the onion until softened, then add the already cooked shredded chicken in with the fresh garlic and cook for the additional minute as called for in the recipe.
Serving Suggestions
We love to load this southwestern chicken pasta up with all the best toppings. I recommend setting out little bowls full of garnish and topping ideas.
- Shredded Lettuce
- Diced Fresh Tomatoes
- Queso Fresco
- Chopped Jalapeno
- Shredded Cheese
- Sour Cream
- Avocado Slices or Guacamole
You can also serve it with a side of Cilantro Lime Rice or Easy Mexican Rice.
Try These Other Tex-Mex Inspired Dinner Recipes
- Slow Cooker Fiesta Chicken Tacos
- One Pot Taco Pasta
- Chicken Tortilla Vegetable Soup
- Salsa Chicken Baked Flautas
- Skillet Ranch Chicken Fajitas
- Air Fryer Chicken Taquitos
- Tex-Mex Sloppy Joes
- Slow Cooker Tex-Mex Chicken
- Crockpot Pork Carnitas
Southwest Chicken Pasta
Ingredients
- 1 box (16 oz) penne pasta
- 1 pound boneless skinless chicken breasts (about 2 large chicken breasts)
- 2 tablespoons taco seasoning
- 2 tablespoons extra-virgin olive oil (divided)
- 1 small onion finely diced
- 3 cloves garlic
- 1 can (15 oz) black beans drained & rinsed
- 1 can (15 oz) corn drained
- 1 can (10 oz) Rotel original diced tomatoes w/ green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- chopped fresh cilantro (optional garnish)
Instructions
- Cook the penne pasta according to the package directions. When done, drain it in a colander but do not rinse the pasta. * Remember to add some salt into the boiling water when you add the pasta. This helps flavor the pasta. I use about 1-2 teaspoons kosher salt.1 box (16 oz) penne pasta
- Cut the chicken into small, bite-sized 1-inch pieces. Sprinkle the taco seasoning over top and use your clean hands to press and pat the seasoning all over each piece.1 pound boneless skinless chicken breasts, 2 tablespoons taco seasoning
- Add 1 tablespoon of olive oil into a large skillet pan, over medium-high heat, along with the seasoned chicken pieces and cook until the chicken is completely cooked through (internal temperature of 165℉). Transfer the chicken to a plate. * If there is lots of moisture from cooking the chicken, I like to drain that out of the pan before moving on to the next step.
- Add the remaining 1 tablespoon olive oil into the same skillet pan and cook the onions until they are softened. Add the garlic and cook for an additional minute.1 small onion, 3 cloves garlic
- Stir in the black beans, corn, Rotel, heavy cream, and shredded cheddar cheese. Allow the mixture to simmer for 5 minutes until the cheese is completely melted and the mixture starts to thicken slightly.1 can (15 oz) black beans, 1 can (15 oz) corn, 1 can (10 oz) Rotel original diced tomatoes w/ green chilies, 1 cup heavy cream, 1 cup shredded cheddar cheese
- Add the chicken pieces back into the skillet along with the cooked pasta. Stir to combine and let it heat through for 2-3 minutes. Garnish with chopped cilantro before serving.chopped fresh cilantro
Notes
-
- Chili Powder or Red Cayenne Pepper – Add one or both of these spicy seasoning in with the taco seasoning.
-
- Green Chilies – Add a can of diced green chilies (mild, medium, or hot) in with the rotel and black beans.
-
- Pepper Jack Cheese – Use shredded pepper jack cheese instead of cheddar.
-
- Chopped Jalapeño – Use chopped fresh jalapeños as a garnish for the one pot pasta OR add a can of chopped jalapeño in with the corn and beans.
- Rotel – Use medium heat or spicy heat level of Rotel. Rotel is a specific brand of diced tomatoes in green chilies.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Could I use ground beef instead of chicken ..
Randy
Definitely! Because there will be more grease after cooking the meat just make sure to drain it well.
Definitely! Because there will be more grease after cooking the meat just make sure to drain it well. Once the meat is drained you can add the seasoning.
Made this last night with ground beef .. simply put .. outstanding !!
I what world can you make this in 15 minutes when it takes 8 minutes to cook pasta and at least 8 minutes to cook chicken. Pre took over 15 minutes and I know how to cook. Please be honest with time when you have to plan meals when you are working full time. It turned out great and the whole family liked it but let’s be honest if you are doing this dinner by yourself double the prep and cook time just to be honest.
I’ll have to check that out.
Can this be served cold?
I recommend serving it warm right after making it. The sauce is smoother and creamier. As it cools down, the sauce will thicken quite a bit.