Tex Mex Cheesy Chicken Pasta

45 min | easy | Mediterranean diet

Overhead view of a white bowl filled with Tex‑Mex cheesy chicken penne pasta in a creamy orange sauce, with visible chicken pieces and red bell pepper strips, on a light marble surface beside a dark blue napkin.

Recipe by Eunice Published Feb 18, 2026

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

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Introduction

This Tex-Mex cheesy chicken pasta is creamy, smoky, and loaded with tender chicken, melty cheese, and bold southwest spices.

It’s an easy weeknight one-pot style dinner that also works perfectly for casual get-togethers, game day spreads, or cozy Sunday suppers.

Overhead view of a skillet filled with Tex-Mex cheesy chicken penne: pasta and bite-size chicken coated in a creamy orange sauce with visible red bell pepper pieces on a marble surface.

How to Make Tex Mex Cheesy Chicken Pasta

Prep mode (keeps screen awake)

Cook the pasta

Bring a large pot of salted water to a boil and cook penne until al dente, following package directions.
Drain the pasta, reserve about 1 cup cooking water, and set both aside.
Season the chicken

In a medium bowl, toss the chicken pieces with salt, black pepper, chili powder, cumin, smoked paprika, and garlic powder.
Make sure every piece is evenly coated with the spices for the best flavor.

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Brown the chicken

Heat the olive oil in a large deep skillet over medium high heat until the oil shimmers.
Add the seasoned chicken in an even layer and cook, without moving, until golden on the first side.
Stir and continue cooking until the chicken is just cooked through, then transfer it to a plate.
Sauté the vegetables and garlic

In the same skillet, add the diced onion and red bell pepper over medium heat.
Cook, stirring often, until the vegetables soften and start to brown around the edges.
Stir in the minced garlic and cook just until fragrant, about thirty seconds.
Build the creamy sauce

Add the tomato paste to the skillet and cook, stirring, until it darkens slightly in color.
Pour in the chicken broth and stir in the chicken bouillon until fully dissolved.
Reduce the heat to medium low, then stir in the heavy cream until the sauce looks smooth and combined.

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Combine pasta and chicken

Return the cooked chicken and any juices to the skillet, along with the drained pasta.
Toss gently until everything is coated in the sauce, adding splashes of reserved pasta water if it seems too thick.
Melt the cheese and finish

Sprinkle the shredded cheddar and Monterey Jack over the pasta and stir until the cheeses melt into the sauce.
Taste and adjust the seasoning with extra salt or pepper, then serve hot.

Bowl of Tex-Mex cheesy chicken penne coated in creamy orange sauce with visible chicken pieces and red bell pepper strips on a marble surface, with a dark blue napkin beside it.

Substitutions

Penne pasta -> rotini, shells, or rigatoni: Use another short, sturdy pasta like rotini, medium shells, or rigatoni; their curves catch more sauce in every bite.
Chicken breast -> boneless skinless chicken thighs: Thighs stay juicier and more forgiving than breast meat, giving the pasta a richer, more savory, almost silky texture.
Heavy cream -> equal parts whole milk and softened cream cheese: This swap makes the sauce extra tangy and decadent, with a slightly thicker, ultra-creamy texture that still feels cozy.

Tips

Season the pasta water well: Salted pasta water is your first layer of flavor, so it should taste pleasantly salty, like a light broth.
Let the chicken really brown: Give the chicken a minute without stirring so it can sear; that browning adds flavor and helps deepen the sauce.
Lower the heat before adding cream: If the pan is too hot, the cream can separate, so turn the burner down to gentle bubbles before stirring.
Shred your own cheese: Pre-shredded cheese often has anti-caking starches that resist melting; freshly shredded cheese melts smoother and gives a silkier sauce.
Thin the sauce gradually: Add reserved pasta water a little at a time, stirring, until the sauce lightly coats the pasta without feeling gloppy.

Nutrition Facts ^*

Energy	727	kcal
Protein	42	g
Total Fat	33	g
Carbohydrates	66	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I make this Tex Mex pasta less spicy for kids?: Skip the chili powder and smoked paprika, then add more later at the table for spice lovers. You can also use mild cheddar and Monterey Jack, and avoid any extra hot sauce or spicy toppings.
Why did my creamy sauce separate or look grainy?: The sauce likely got too hot after adding the cream, or the cheese was added over high heat. Next time, reduce the heat to medium low before stirring in cream, and add cheese off the burner.
Can I bake this into a cheesy Tex Mex casserole?: Yes, undercook the pasta by two minutes, then mix everything, top with extra cheese, and transfer to a baking dish. Bake at 375°F for about fifteen minutes, until the top is bubbly and lightly browned.
How do I store and reheat leftovers without drying out the pasta?: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of water or milk to loosen the sauce.
Can I make this Tex Mex pasta gluten-free?: Yes, use your favorite gluten-free short pasta and cook it just until al dente, since it softens quickly. Also double-check that your chicken bouillon and broth are clearly labeled gluten-free.