Description

Creamy Southwest Chicken Pasta is a cozy skillet dinner with tender chicken, penne, tomatoes, cheddar, cream, and warm spices. It’s rich, gently smoky, and easy enough for a busy night.

Ingredients

1/2 lb. penne pasta
1 lb. chicken breasts, cut into 1 inch strips
1 15 oz. can diced tomatoes
1 cup heavy cream
1 1/2 cups cheddar cheese, shredded
1 cup onion, chopped
4 garlic cloves, minced
1 tbsp honey
1 tbsp olive oil
1 tbsp butter
2 tbsp cilantro, chopped
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp paprika
1/4 tsp black pepper
1/2 tsp salt
1/8 tsp cayenne

Instructions

Cook the pasta: Boil the penne pasta in salted water until just tender, then reserve 1/2 cup pasta water and drain.
Season the chicken: Toss the chicken breasts with chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne until evenly coated.
Brown the chicken: Heat the olive oil in a large deep skillet over medium high heat, then cook the chicken for 5 to 7 minutes until golden and cooked through to 165°F. Transfer to a plate.
Cook the aromatics: Melt the butter in the same skillet, add the onion, and cook for 3 to 4 minutes until softened. Stir in the garlic cloves for 30 seconds.
Make the sauce: Add the diced tomatoes with their juices and the honey, scraping up the browned bits. Stir in the heavy cream and simmer gently for 2 to 3 minutes.
Finish the pasta: Stir in the cheddar cheese a handful at a time until smooth, then add the chicken and cooked pasta. Toss until creamy, loosen with pasta water as needed, and finish with cilantro.

Notes

Use freshly shredded cheddar cheese if possible because it melts more smoothly than bagged cheese.

For leftovers, reheat gently with a splash of cream, milk, or water so the sauce turns silky again.

Add corn, black beans, or bell pepper for a heartier skillet without changing the flavor too much.

Prep Time: 10 mins
Cook Time: 25 mins
Cuisine: Southwest American

Keywords: creamy chicken pasta