Southwest Chicken Pasta Skillet

Sizzling peppers, tender chicken, and al dente pasta come together in a symphony of Southwestern flavors in this irresistible Southwest Chicken Pasta Skillet. This one-pan wonder combines the comforting appeal of a pasta dish with the bold, smoky flavors of Southwest cuisine. The vibrant colors and aromatic spices create a meal that’s as visually appealing as it is delicious. Whether you’re cooking for a busy weeknight or entertaining guests, this Southwest Chicken Pasta Skillet delivers maximum flavor with minimal effort. You’ll learn how to create the perfect balance of spices, properly cook the pasta in the same skillet, and bring all these incredible ingredients together for a meal your family will request again and again.

Why You’ll Love This Recipe

The Southwest Chicken Pasta Skillet is a game-changer for your dinner rotation for so many reasons. First, it’s a true one-pan wonder, meaning less cleanup and more time enjoying your evening. The combination of textures is absolutely divine – tender chunks of chicken, slightly crisp bell peppers, and perfectly cooked pasta create a satisfying mouthfeel with every bite.

The flavor profile is what truly sets this dish apart. The warming blend of cumin, chili powder, and smoked paprika infuses the entire dish with that distinctive Southwestern flair that’s both comforting and exciting. The contrast between the creamy sauce and the fresh burst of corn kernels provides a delightful surprise that keeps your palate engaged.

Best of all, this southwest chicken pasta recipe is incredibly versatile. It’s fancy enough for company but simple enough for a Tuesday night dinner. The leftovers (if there are any!) reheat beautifully, making it perfect for meal prep or lunch the next day. If you’re looking for a family-friendly meal that doesn’t sacrifice flavor for convenience, this southwest pasta with chicken is your answer.

Ingredients

For this delicious Southwest Chicken Pasta Skillet, you’ll need:

• 8 oz (225g) penne pasta (or rotini)
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp (30ml) olive oil, divided
• 1 medium onion, diced (about 1 cup)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp (8g) chili powder
• 2 tsp (4g) ground cumin
• 1 tsp (2g) smoked paprika
• ½ tsp dried oregano
• 1 can (14.5 oz/411g) fire-roasted diced tomatoes
• 1 can (4 oz/113g) diced green chilies
• 1 cup (240ml) low-sodium chicken broth
• 1 cup (160g) frozen corn kernels
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 cup (113g) shredded Mexican-blend cheese
• ¼ cup (15g) fresh cilantro, chopped
• Lime wedges, for serving

The fire-roasted tomatoes are key for adding a subtle smokiness, while the combination of spices creates that authentic Southwestern flavor profile. Fresh cilantro and lime juice added at the end brighten the entire dish.

Pro Tips

Proper Chicken Searing: For the most flavorful Southwest Chicken Pasta Skillet, don’t crowd the pan when cooking the chicken. Work in batches if necessary, giving each piece enough space to develop a golden crust. This creates a delicious foundation of flavor through the Maillard reaction. Resist the urge to stir constantly – let the chicken sit undisturbed for 2-3 minutes per side before flipping.

One-Pot Pasta Secret: The key to perfectly cooked pasta in this skillet meal is to add it when it’s uncooked but monitor the liquid levels carefully. The pasta will absorb the flavorful broth, eliminating the need for a separate cooking pot. If the mixture seems too dry before the pasta is tender, add additional chicken broth ¼ cup at a time. This technique ensures the pasta absorbs all the southwestern flavors as it cooks.

Layering Spices: For maximum flavor development in your southwest chicken pasta, add the spices to the oil after cooking the vegetables but before adding liquids. This “blooms” the spices, releasing their essential oils into the fat and creating a more complex, aromatic base. Just be careful not to burn them – 30-60 seconds in the hot oil is perfect before adding your tomatoes and broth.

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Season chicken pieces with salt and pepper, then add them to the hot skillet. Cook for 5-6 minutes, turning occasionally, until golden brown on all sides and nearly cooked through. Transfer the chicken to a clean plate and set aside.

Step 2: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell peppers, cooking for about 3-4 minutes until they begin to soften. Add the minced garlic and continue cooking for another 30 seconds until fragrant, being careful not to burn the garlic.

Step 3: Sprinkle the chili powder, cumin, smoked paprika, and oregano over the vegetables. Stir continuously for 30-60 seconds to toast the spices and release their flavors. This step is crucial for building that authentic Southwestern taste in your Southwest Chicken Pasta Skillet.

Step 4: Pour in the fire-roasted diced tomatoes (with their juices), green chilies, and chicken broth, scraping the bottom of the pan to release any flavorful bits that might be stuck to the surface. Bring the mixture to a simmer.

Step 5: Add the uncooked pasta to the skillet, stirring to ensure it’s submerged in the liquid. Return to a simmer, then reduce the heat to medium-low. Cover and cook for about 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is almost al dente.

Step 6: Return the chicken to the skillet along with the corn and black beans. Stir to combine and continue cooking uncovered for another 3-4 minutes, until the pasta is tender and the chicken is completely cooked through.

Step 7: Sprinkle the shredded cheese over the top and cover the skillet for 1-2 minutes, just until the cheese melts. Remove from heat and garnish with fresh cilantro. Serve your Southwest Chicken Pasta Skillet immediately with lime wedges on the side for squeezing over individual portions.

Variations

Vegetarian Southwest Pasta Skillet: To transform this Southwest Chicken Pasta Skillet into a meatless marvel, simply omit the chicken and double the black beans or add a can of pinto beans for protein variety. You could also add diced zucchini or yellow squash along with the bell peppers for extra texture and nutrition. Use vegetable broth instead of chicken broth and consider adding a tablespoon of nutritional yeast for a subtle savory flavor boost.

Spicy Southwest Chicken Pasta: For heat lovers, kick up the spice level by adding 1-2 diced jalapeños with the bell peppers, including some of the seeds for maximum heat. You can also increase the chili powder to 1.5 tablespoons or add ½ teaspoon of cayenne pepper to the spice mix. Finish the dish with a drizzle of hot sauce or sprinkle crushed red pepper flakes on top for a fiery version of this southwest pasta with chicken.

Creamy Southwest Chicken Pasta: For a richer, creamier version, stir in ½ cup of Mexican crema or sour cream just before adding the cheese. You could also incorporate 4 ounces of softened cream cheese when returning the chicken to the pan. This creates a luxurious, velvety sauce that beautifully coats the pasta and balances the spices.

Storage and Serving

Store leftover Southwest Chicken Pasta Skillet in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop overnight, making this an excellent make-ahead meal. When reheating, add a splash of chicken broth or water to restore moisture, then warm gently on the stovetop or microwave until heated through.

For a complete Southwestern-inspired meal, serve this vibrant skillet pasta with a simple side salad dressed with lime vinaigrette. Warm corn tortillas make an excellent accompaniment for scooping up the delicious sauce. For a more substantial spread, add a side of guacamole and tortilla chips.

Transform leftovers into a creative lunch by serving the cold pasta over a bed of mixed greens with extra lime juice and olive oil, creating a satisfying pasta salad with all those bold Southwestern flavors. Or warm it up and stuff it into large flour tortillas for a unique fusion burrito that’s sure to impress.

FAQs

Can I use pre-cooked chicken in this Southwest Chicken Pasta Skillet?
Yes! To save time, you can use approximately 2.5 cups of rotisserie or leftover cooked chicken. Simply add it with the beans and corn in Step 6, just to warm through.

Is this dish spicy?
As written, this recipe has a mild to medium spice level. The heat comes primarily from the green chilies and chili powder. To make it milder, reduce the chili powder to 1-2 teaspoons or use mild green chilies.

What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work fine as a substitute. To mimic the smoky flavor, add an extra ¼ teaspoon of smoked paprika to the spice blend.

Can I make this ahead for meal prep?
Absolutely! This dish reheats beautifully and can be made up to 3 days in advance. The pasta may absorb some of the sauce during storage, so add a splash of broth when reheating.

What pasta shapes work best for this recipe?
Medium shapes like penne, rotini, or farfalle work best as they catch the sauce and mix well with the other ingredients. Avoid long pasta like spaghetti, which can be difficult to incorporate evenly.

Conclusion

This Southwest Chicken Pasta Skillet is comfort food at its finest — a colorful, flavorful one-pan wonder that brings the bold spirit of Southwestern cuisine right to your dinner table. It’s the kind of dish that solves the “what’s for dinner” dilemma with its perfect balance of convenience and crowd-pleasing taste. Whether you’re feeding a hungry family on a weeknight or entertaining friends on the weekend, this skillet pasta delivers satisfaction in every bite. The combination of tender chicken, vibrant vegetables, and perfectly spiced sauce will have everyone coming back for seconds. Give this southwest chicken pasta a try tonight and discover your new favorite go-to meal!

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