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When it comes to weeknight dinners, balancing flavor, nutrition, and convenience is paramount. Enter the Creamy Southwest Chicken Pasta Skillet—a dish that encapsulates all of these elements beautifully. With its rich, creamy texture and vibrant Southwest flavors, this recipe is sure to impress family and friends alike. Perfect for those busy evenings, this one-skillet meal not only reduces cleanup time but also makes it easy to whip up a nourishing dish that satisfies both the palate and the stomach.

Creamy Southwest Chicken Pasta Skillet

Discover the Creamy Southwest Chicken Pasta Skillet, an easy one-skillet meal that combines rich flavors and wholesome ingredients perfect for busy weeknights. This dish features tender chicken, pasta, and a vibrant mix of veggies, all enveloped in a luscious creamy sauce. With minimal cleanup and maximum satisfaction, it's a nutritious option the whole family will love. Get ready to enjoy a comforting dinner that’s quick to prepare and big on taste!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

8 oz (225g) penne or rotini pasta

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn (frozen or canned, drained)

1 can (15 oz) black beans, rinsed and drained

1 cup diced tomatoes (canned or fresh)

1 cup heavy cream

1 cup shredded cheddar cheese

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: In a large pot, bring water to a rolling boil and add a generous pinch of salt. Cook the pasta according to the package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta and set it aside in a colander.

    Sauté the Chicken: In a large skillet, drizzle the olive oil and heat over medium-high heat. Add the cut chicken pieces, seasoning them generously with salt, black pepper, chili powder, cumin, and smoked paprika. Cook the chicken for 6-8 minutes, stirring occasionally, until it is thoroughly cooked and golden brown.

      Incorporate the Vegetables: Once the chicken is cooked, add the diced onion and red bell pepper to the skillet. Sauté together for about 3-4 minutes, allowing the vegetables to soften. Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine Remaining Ingredients: Next, introduce the corn, black beans, and diced tomatoes to the mixture in the skillet. Stir well to combine all the ingredients, letting them heat through for approximately 2-3 minutes.

          Make the Creamy Sauce: Reduce the heat to medium-low and pour in the heavy cream, stirring continuously to blend. Allow the creamy sauce to simmer gently for about 5 minutes, enabling the flavors to meld together and the sauce to thicken slightly.

            Mix in the Pasta: Add the drained pasta to the skillet, gently folding it into the creamy chicken and vegetable mixture until thoroughly combined. Gradually incorporate the shredded cheddar cheese, stirring until it melts completely into the sauce.

              Serve and Garnish: Taste the pasta, adjusting the seasoning with additional salt and black pepper as desired. Serve the dish hot, garnished with freshly chopped cilantro and lime wedges on the side for a bright, zesty finish.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  Presentation Suggestion: For an appealing presentation, serve the pasta in shallow bowls or plates, and sprinkle extra cilantro on top. Arrange lime wedges artistically on the side for an inviting touch!