Southwest Chicken Pasta Penne

This Southwest Chicken Pasta packs bold Tex-Mex flair into a creamy, hearty one-pan meal. Tender bites of chicken, colorful veggies, and a sauce that hugs the pasta make it one of those dishes my family cheers for on a busy weeknight when we all need something filling and fun at the table.

When I first tried this on a rainy night, everyone scraped their plates and even went back for extra, which almost never happens with pasta dishes in our house.

Ingredients

• Penne pasta: The sturdy shape catches all the cheesy sauce and bits of veggies Choose an Italian brand if you can for best texture
• Boneless skinless chicken breasts: Lean protein for a hearty bite Fresh chicken works best but you can also use thighs
• Taco seasoning: Gives the chicken its Southwest sizzle Check the label and avoid blends with unnecessary fillers
• Extra virgin olive oil: A flavorful base for searing the chicken Go with a fresh bottle for best flavor
• Unsalted butter: Adds rich flavor to the sauce and helps cook the onions Look for a European style butter for a silkier texture
• Yellow onion: Brings sweetness and depth Finely dice for best distribution
• Garlic: Spices things up Use plump cloves not the jarred kind if possible
• Heavy cream: Makes the sauce extra lush Do not use milk or half and half or the sauce will not thicken as nicely
• Crushed red pepper flakes: Provides gentle heat Adjust to your liking
• Kosher salt: Enhances every flavor Go for the flake style for better dissolving
• Mild cheddar cheese: Shapes the sauce and delivers a gooey finish Fresh blocks grate better than pre-shredded
• Diced tomatoes: Bright acidity to balance the richness Drain well so the sauce does not get watery
• Green chiles: A signature Southwest ingredient gives a mild kick Choose roasted for even more flavor
• Black beans: Nutty and creamy protein boost Rinse well to avoid a starchy taste
• Corn kernels: Adds crunch and sweetness Frozen works but canned is super convenient
• Jalapeno pepper: Brings lively heat and freshness Remove the seeds if you want milder spice
• Sour cream: For cooling garnish Adds an extra creamy finish
• Cilantro: Optional but brightens the whole dish up Fresh only for the best burst of flavor
• Salt: For final seasoning adjustment Season to your personal taste

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and add a generous amount of salt Cook the penne according to package instructions until just tender to the bite Drain and set aside but do not rinse so the sauce will cling better

Season and Sear the Chicken:

As the pasta cooks sprinkle taco seasoning evenly over the chicken cubes Toss with your hands to coat every piece Thoroughly heat olive oil in a wide skillet over medium high and add the chicken Sauté stirring occasionally so all sides get browned and let it cook fully for about 10 to 15 minutes The chicken should be firm with no pink centers Check that the internal temperature reaches 165 degrees Remove it from the skillet and keep warm under foil

Build the Flavor Base:

In that same skillet melt the butter once the chicken is removed Scrape up any browned bits left behind Add the finely diced onion Stir and let it gently sizzle for about 2 to 3 minutes until softened and lightly golden Toss in the garlic and cook for one more minute so it just begins to smell fragrant and sweet

Make the Creamy Sauce:

Pour the heavy cream into the pan and stir Add red pepper flakes kosher salt and all the shredded cheese Stir constantly over low heat letting the cheese melt smoothly in about 2 to 3 minutes The sauce should be thick enough to coat the spoon

Add Veggies and Beans:

Mix in the drained diced tomatoes green chiles black beans and corn Let everything lazily simmer together for around 4 to 5 minutes until heated through and a bit blended

Toss Everything Together:

Now combine the cooked pasta chicken cubes and diced jalapeno right into the skillet Toss everything well so the sauce coats every piece Taste and add more salt if needed

Finish and Garnish:

Serve hot topped with extra jalapeno slices a dollop of sour cream and fresh cilantro leaves if you like the flavor

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My favorite part is the way the jalapeno lifts the richness and creates little pockets of bright heat It always reminds me of the time my brother asked for extra spicy and we all ended up laughing at the kitchen table drinking milk

Storage Tips

This pasta keeps well in the fridge for up to four days Let it cool fully before sealing in an airtight container When reheating add a splash of milk or extra cream to loosen up the sauce as it thickens when cold

Ingredient Substitutions

Swap rotisserie chicken for a shortcut Use canned fire roasted tomatoes for more smoky flavor You can use Monterey Jack or Pepper Jack cheese in place of cheddar for an extra Southwest kick If you want it vegetarian leave out the chicken and double up on beans and corn

Serving Suggestions

This is a full meal on its own but it pairs beautifully with a crisp green salad or sliced avocado For a party serve in a big bowl with bowls of extra toppings like more jalapeno crushed chips or shredded cheese so everyone can customize

Cultural Context

Southwest cuisine blends Mexican Native American and Spanish influences so it is all about bold chiles hearty beans and satisfying sauces This recipe is inspired by restaurant chain pastas but made cozier and even more loaded with real ingredients you can pronounce

Frequently Asked Questions

→ What type of pasta is best for this dish?

Penne is ideal because its ridges hold the creamy sauce and chunky ingredients, ensuring flavor in every bite.

→ How do I ensure the chicken stays tender?

Cook chicken just until it reaches 165°F and remove it from heat promptly to avoid drying out the meat.

→ Can I adjust the heat level?

Yes, control spiciness by using fewer jalapeños or omitting red pepper flakes. Add more for extra heat if desired.

→ What garnishes work well for this dish?

Fresh cilantro, a dollop of sour cream, and reserved diced jalapeños add brightness and balance to the finished meal.

→ Can this be made ahead of time?

Yes, assemble ahead and reheat gently, adding a splash of cream to restore the sauce's smooth texture.

→ Are there ingredient substitutions?

Use rotisserie chicken for convenience, or swap cheddar with Monterey Jack for a milder cheese flavor.