Mexican Chicken Pasta Recipe

If you’re craving a one-pan wonder that brings bold flavors and comforting vibes, you have to try my Mexican Chicken Pasta Recipe. This dish is seriously fan-freaking-tastic — creamy, spicy, and packed with colorful ingredients like black beans, corn, and salsa, all mingling beautifully with tender chicken and bow tie pasta. Whether you’re cooking for a busy weeknight or meal prepping for the week, this recipe makes dinner feel effortless and exciting. Trust me, once you whip this up, it’s going to be a fast favorite in your household!

this Recipe

Ingredients You’ll Need

The ingredients come together so well in this Mexican Chicken Pasta Recipe because they balance creamy, spicy, and hearty textures. Sporting pantry staples like canned beans and corn makes it ideal for quick shopping trips, and fresh touches like onion and cheese make it feel homemade and special every time.

• Vegetable oil: Helps to brown the chicken and soften the onions without sticking.
• Chicken breast: Cut into bite-sized pieces for quick and even cooking.
• Yellow onion: Adds sweetness and depth of flavor when sautéed.
• Black beans: Drained and rinsed to reduce sodium and add creaminess.
• Diced tomatoes: Keep the juice for a juicy, tangy base.
• Corn: Adds sweetness and crunch with each bite.
• Salsa: Your go-to brand works perfectly; it brings spice and zest.
• Taco seasoning: Use store-bought or homemade; it’s key for that signature Mexican flavor.
• Farfalle pasta: The bow tie shape holds the sauce beautifully.
• Chicken broth: Cooks the pasta in the skillet and infuses flavor.
• Colby-Jack cheese: Divided so you get cheesy goodness both stirred in and sprinkled on top.
• Sour cream: Adds a cool creaminess that balances the spices perfectly.

Variations

I love how versatile this Mexican Chicken Pasta Recipe is — it’s so fun to tweak depending on what you have on hand or your dietary needs. Don’t hesitate to get creative and make it your own!

• Vegetarian version: Swap chicken for diced bell peppers and zucchini, then boost protein with extra beans or even tofu; you won’t miss the meat!
• Spice level adjustment: Add jalapeños or hot sauce if you like things fiery, or stick to mild salsa for a kid-friendly version.
• Cheese alternatives: Pepper Jack adds a smoky twist, while a sprinkle of queso fresco on top gives an authentic vibe.
• Swap pasta shapes: I’ve used rotini and penne before; both work beautifully to hold that creamy sauce.

How to Make Mexican Chicken Pasta Recipe

Step 1: Sauté the Chicken and Onions

Start by heating the vegetable oil in a large deep skillet or Dutch oven over medium heat. Toss in the chicken bites and diced yellow onion. I usually stir frequently to make sure the chicken cooks evenly and the onions get nice and translucent — you want them to be soft and sweet, not crunchy. This step takes about 5-7 minutes. The smell at this point is already a huge hint that this recipe is going to be amazing.

Step 2: Add Beans, Tomatoes, Corn, Salsa, and Seasoning

Once your chicken is cooked through and onions are softened, add the drained and rinsed black beans, canned diced tomatoes with their juice, corn, and salsa right into the pot. Sprinkle the taco seasoning over everything and stir well to combine all those bold flavors. The mixture will start to simmer, releasing mouthwatering aromas.

Step 3: Cook the Pasta in the Skillet

Next, pour in the dry farfalle pasta and chicken broth. Give it all a good stir, then crank up the heat until it reaches a boil. Once boiling, cover the skillet, reduce the heat to low, and let everything simmer gently for about 15 minutes. This part is hands-off, but I usually check once or twice to stir gently, making sure the pasta doesn’t stick to the bottom.

Step 4: Stir in Cheese and Sour Cream

After 15 minutes, your pasta should be perfectly tender and most of the liquid absorbed. Time to turn up the cozy factor! Stir in 1 cup of shredded Colby-Jack cheese until it’s melted and silky. Then add the sour cream, folding it gently into the pasta mixture for a creamy and slightly tangy finish. Trust me, this is where the magic happens — it takes the whole dish to another level.

Step 5: Serve with Extra Cheese

Dish out your Mexican Chicken Pasta immediately, then sprinkle the remaining cheese on top while it’s still hot so it melts just right. If you love a little texture, I sometimes add a quick sprinkle of chopped cilantro or green onions here. Grab a fork and enjoy!

How to Serve Mexican Chicken Pasta Recipe

Garnishes

I love finishing this dish with a handful of fresh cilantro and a squeeze of lime for brightness. If you want some crunch, thinly sliced green onions or crushed tortilla chips on top work beautifully. And don’t forget an extra sprinkle of shredded cheese or a dollop of sour cream for that luxe finish!

Side Dishes

This pasta stands tall on its own, but I also like to pair it with a simple side salad or Mexican street corn (elote) for a fun, festive feel. A basket of warm tortillas or chips with guacamole never goes amiss either.

Creative Ways to Present

For a dinner party, I’ve served this in mini cast iron skillets topped with colorful garnishes. It also makes a great filling for stuffed bell peppers—just spoon in the cooked chicken pasta, sprinkle cheese on top, and bake until bubbly. Presentation never felt so easy and tasty!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. It stays delicious for up to 3 days. The flavors actually deepen overnight, making for a fantastic lunch the next day.

Freezing

Freezing this recipe is totally doable but I recommend freezing portions without the sour cream stirred in — add that fresh when reheating for the best texture. Just thaw overnight in the fridge and reheat gently on the stovetop.

Reheating

Reheat leftovers slowly over medium-low heat on the stove, stirring frequently to prevent sticking and maintain creaminess. Add a splash of chicken broth if it feels dry. Avoid the microwave if you can, but if you must, microwave in short bursts and stir in between.

FAQs

Final Thoughts

I absolutely love how this Mexican Chicken Pasta Recipe turns out every time — it’s a reliable, flavorful crowd-pleaser that feels like a warm hug on a plate. I used to struggle finding quick dinners that don’t sacrifice taste or nutrition, and this one ticks all the boxes perfectly. I hope you give it a try and make it your own, because it’s one of those recipes that can easily become your kitchen staple as it did mine. Happy cooking, friend!

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