Name: Mexican Chicken Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 oz (340g) penne or rotini pasta; 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes; 2 tablespoons olive oil, divided; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon salt, divided; ½ teaspoon black pepper; 1 small red bell pepper, diced; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes, drained; 1 cup frozen or canned corn, drained if canned; 1 (4 oz) can diced green chilies (mild or hot); 1 cup heavy cream; ½ cup chicken broth; 1 cup shredded Mexican cheese blend; ¼ cup fresh cilantro, chopped (optional, for garnish); Lime wedges, for serving

Hey y'all! Looking for a dinner that's lively, creamy, and bursting with unforgettable flavors? Say hello to Mexican Chicken Pasta! This dish blends tender chicken, zesty spices, and a creamy sauce for a fiesta in every bite. It's the perfect recipe for busy weeknights, casual get-togethers, or anytime you crave a meal with a kick. Let's get cooking!

Why You'll Love This

Quick and easy – ready in under 40 minutes with simple steps.
Bold flavors – smoky, spicy, and cheesy all in one bowl.
Perfect crowd-pleaser for family dinners or potlucks.
Creamy, luscious sauce that clings to every noodle.
Versatile – customize with your favorite add-ins or use up leftovers.

Ingredients

12 oz (340g) penne or rotini pasta
1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt, divided
½ teaspoon black pepper
1 small red bell pepper, diced
1 small yellow onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup frozen or canned corn, drained if canned
1 (4 oz) can diced green chilies (mild or hot)
1 cup heavy cream
½ cup chicken broth
1 cup shredded Mexican cheese blend
¼ cup fresh cilantro, chopped (optional, for garnish)
Lime wedges, for serving

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (about 10-12 minutes). Drain and set aside.

Step 2: Season & Sear the Chicken

In a bowl, toss chicken cubes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, ½ teaspoon salt, and black pepper until evenly coated.
Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 4-5 minutes, flipping halfway, until golden brown and cooked through. Remove to a plate and cover loosely with foil.

Step 3: Sauté Veggies

In the same skillet, add remaining 1 tablespoon olive oil. Sauté onion and bell pepper for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds, just until fragrant.

Step 4: Build the Sauce

Add drained diced tomatoes, corn, and green chilies. Sauté 2 minutes, letting flavors combine.
Pour in heavy cream, chicken broth, and remaining ½ teaspoon salt. Bring to a gentle simmer. Reduce heat to low.

Step 5: Combine Everything

Add cooked pasta and seared chicken back into the skillet. Toss to coat everything well.
Stir in the shredded Mexican cheese blend until melted and sauce is thick and creamy (about 2 minutes).

Step 6: Serve

Transfer pasta to bowls. Garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes

Cut chicken into uniform pieces for even cooking.
For extra heat, add ¼ teaspoon cayenne or use hot green chilies.
Swap heavy cream with half-and-half for a lighter sauce.

Variations

Vegetarian: Leave out the chicken and add black beans for protein.
Cheesy: Mix in pepper jack for a spicier, gooier pasta.
One-Pot: Cook the pasta directly in the sauce – add 1 additional cup broth and simmer until pasta is al dente and sauce is thick.

Required Equipment

Large pot (for boiling pasta)
Large skillet or sauté pan
Sharp knife & cutting board
Wooden spoon or spatula
Measuring cups and spoons
Colander

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop; add a splash of milk or broth if the sauce thickens.

Suggested Pairings & Serving Recommendations

Serve with a simple green salad or guacamole for a fresh contrast.
Pair with crusty garlic bread or warm tortillas to scoop up extra sauce.
Top with diced avocado or a dollop of sour cream for added creaminess.

Pro Tips

Let the skillet heat fully before adding the chicken for a deeper sear and extra flavor.
Reserve a bit of the pasta cooking water to thin the sauce if needed.
Chop veggies in advance to save time on busy nights.

FAQ

Can I use rotisserie chicken instead?

Absolutely! Shred 2 cups of rotisserie chicken and add it after sautéing the veggies for a speedy shortcut.

Is this dish spicy?

The spice level is mild, but you can amp it up by adding more chili powder or diced jalapeños to taste.

Can I freeze Mexican Chicken Pasta?

It's best enjoyed fresh, but you can freeze it in a sealed container for up to 2 months; thaw overnight and reheat gently, adding broth to revive the sauce.