This Easy Mexican Chicken Pasta is a fun twist on dinner! Juicy chicken, colorful veggies, and creamy sauce come together for a delicious meal everyone will love.
I enjoy making this dish because it’s quick and only takes one pot. Plus, the creamy sauce makes you feel like a chef without much fuss. Yum! 🍝
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken breasts for convenience, but thighs work well too for extra flavor. If you’re vegetarian, chickpeas or tofu can make a great substitute!
Pasta: This recipe is versatile! While I suggest penne or rotini, any pasta shape will do. Gluten-free pasta is also an option if you want a gluten-free dish.
Corn: Fresh corn is tasty, but frozen corn is just as good and saves time. Canned corn could work too—just rinse it to reduce sodium content.
Cheese: A Mexican blend cheese is great, but feel free to mix in your favorites like shredded cheddar or Monterey Jack. Vegan cheese can replace dairy cheese for a dairy-free version!
Heavy Cream: Heavy cream gives richness, but if you want a lighter option, half-and-half or Greek yogurt can work well too. For dairy-free, coconut milk provides a unique flavor.
How Do I Make Sure My Pasta is Cooked Just Right?
Cooking pasta can be tricky, especially in a dish like this where it cooks with broth. Here’s how to handle it:
- Use a large skillet or pan so the pasta has room to cook evenly.
- When you add the pasta and broth, stir it well to prevent sticking.
- Simmer covered to trap steam and heat, but give it a stir every few minutes.
- Check the pasta for doneness around 10 minutes; it should be tender but still slightly firm (al dente).
Remember, if there’s any extra liquid at the end, letting it sit for a couple of minutes off heat will help it thicken. Enjoy your cooking!
Easy Mexican Chicken Pasta with Creamy Sauce
Ingredients:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 8 ounces pasta (penne, rotini, or your choice)
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, or similar)
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
- Sour cream and extra cilantro for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and around 30 minutes to cook, making a total of approximately 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
First, heat the olive oil in a large skillet or deep pan over medium-high heat. Add the bite-sized chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Vegetables:
In the same pan, add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until it’s fragrant.
3. Add Peppers and Corn:
Next, toss in the diced red and green bell peppers along with the corn kernels. Cook, stirring occasionally, for about 5 minutes until the vegetables are tender and colorful.
4. Season the Mixture:
Now, stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook this mixture for about 1 minute to toast the spices, enhancing their flavors.
5. Cook the Pasta:
Add the pasta to the pan along with the chicken broth. Bring everything to a boil, then reduce the heat, cover the pan, and let it simmer for about 10-12 minutes. Stir occasionally to make sure the pasta doesn’t stick and until the pasta is tender and has absorbed most of the broth.
6. Make it Creamy:
Once the pasta is cooked, pour in the heavy cream and add the cooked chicken back into the pan. Stir in the shredded cheese until it melts into a creamy sauce.
7. Finish it Off:
Remove the pan from heat and stir in the fresh cilantro and lime juice. Taste and adjust the seasoning with more salt and pepper, if necessary.
8. Serve:
Serve hot, garnished with a dollop of sour cream and extra cilantro if you like. Enjoy your creamy, flavorful Easy Mexican Chicken Pasta!
FAQ
Can I Use Frozen Chicken for This Recipe?
Yes, frozen chicken can be used, but it’s best to thaw it completely before cooking. You can thaw chicken overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Make sure to pat it dry before cooking to avoid excess moisture.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the chicken with chickpeas, cooked lentils, or even tofu. Just ensure to sauté them for a couple of minutes to absorb the flavors. You can also use vegetable broth instead of chicken broth for a complete vegetarian dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stove, adding a splash of broth or cream if needed to maintain creaminess.
Can I Prepare This Dish Ahead of Time?
You can prep the ingredients ahead of time and store them separately in the fridge. Cook the chicken and the veggies on the day you want to serve it, and then combine everything as directed for the best flavor and texture!
