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45 min
|
easy
|
Mediterranean diet
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.
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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.
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.
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.
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.
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.
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.
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.
| 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.
This Tex Mex cheesy chicken pasta pairs beautifully with a green salad, crisp romaine, or sweet corn on the cob.
For a flavor twist, stir in black beans, roasted corn, or a spoonful of salsa to turn it extra Texy.
These sides complement the meal beautifully.
cas.5447, Miami: I thought this tasted great! I wanted something cheesy and filling and it was a great way to get those Tex Mex flavors in a pasta and still keep it creamy!
: Glad it hit that cheesy, creamy Tex Mex note!
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