Creamy Southwest Chicken Pasta
A quick and easy weeknight pasta dish featuring tender chicken, smoky southwest spices, and a creamy sauce, finished with fresh cilantro and scallions. Comforting, bold, and perfect for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwest, American
Ingredients
Scale
- 12 oz penne, rotini, or bowtie pasta (whole wheat or regular)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 scallions, thinly sliced (white and green parts)
- 1 large red bell pepper, diced
- 2 tbsp southwest seasoning (chili powder, smoked paprika, cumin, oregano, cayenne)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 4 oz cream cheese, softened
- 3/4 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded cheddar cheese (optional)
- 1 tbsp lime juice
- Optional: 1 jalapeño, seeded and diced
- Optional: 1/2 cup frozen corn
- Optional: 1 cup canned black beans, drained
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup pasta water.
- Season chicken breast pieces with 1 tbsp southwest seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high. Add chicken and sauté until golden brown and cooked through, 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add more oil if needed. Add garlic, scallions, and red bell pepper (plus jalapeño if using). Sauté until fragrant and peppers soften, about 3 minutes.
- Reduce heat to medium. Stir in cream cheese, heavy cream, and chicken broth. Mix until smooth and creamy, scraping up any browned bits. Add 1 tbsp southwest seasoning, tasting as you go. Simmer until slightly thickened, about 3-4 minutes.
- Return cooked chicken to the skillet. Add drained pasta and toss gently to coat everything in sauce. If sauce is too thick, add reserved pasta water until silky.
- Sprinkle in shredded cheddar cheese and chopped cilantro. Stir until cheese melts and everything is creamy. Squeeze in lime juice. Taste and adjust seasoning.
- Fold in optional add-ins (corn, black beans) if using. Let everything warm through for 1-2 minutes.
- Spoon into bowls, garnish with extra cilantro and sliced scallions. Serve hot.
Notes
Use room-temperature cream cheese for a smooth sauce. Don’t overcook the chicken to keep it tender. If sauce thickens too much, add pasta water or broth. For gluten-free, use GF pasta; for dairy-free, swap coconut cream and vegan cheese. Save some cilantro for garnish to keep flavors fresh.
Nutrition
- Serving Size: About 1 1/2 cups per
- Calories: 480
- Sugar: 5
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 47
- Fiber: 5
- Protein: 28
Keywords: southwest chicken pasta, creamy pasta, weeknight dinner, cilantro, easy chicken recipe, comfort food, family meal, skillet pasta, spicy pasta, cheddar cheese