Description
Mexican Chicken Pasta is a flavorful and hearty one-pot meal that combines tender chicken, vibrant vegetables, hearty pasta, and a spicy, creamy sauce. This dish is perfect for busy weeknights or meal prepping, delivering a satisfying blend of Mexican-inspired spices and comforting pasta in under 30 minutes.
Ingredients
Units
Scale
Protein & Vegetables
- 1 pound chicken breast, cut into bites
- 1 medium yellow onion, diced
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15.25 ounce) can corn, undrained
Seasonings & Liquids
- 1 Tablespoon vegetable oil
- 1 cup salsa
- 1 package taco seasoning or 2 Tablespoons homemade
- 1 can chicken broth (approximately 14.5 ounces)
Pasta & Dairy
- 8 ounce Farfalle pasta (bow tie pasta)
- 1 1/2 cups shredded Colby-Jack cheese, divided
- 1/2 cup sour cream
Instructions
- Cook Chicken and Onions: In a large deep skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed chicken breast and diced onion. Cook until the chicken is thoroughly cooked and the onion becomes soft and translucent.
- Add Vegetables and Seasonings: Stir in the drained black beans, diced tomatoes with their juice, corn with liquid, salsa, and taco seasoning. Mix all the ingredients well to combine flavors evenly.
- Add Pasta and Broth: Pour in the farfalle pasta and chicken broth. Stir everything together thoroughly and bring the mixture to a rolling boil.
- Simmer the Pasta: Once boiling, cover the skillet or Dutch oven, reduce the heat to low to maintain a gentle simmer, and cook for 15 minutes. During this time, the pasta will absorb most of the liquid and become tender.
- Mix in Cheese: After the pasta is cooked, add 1 cup of shredded Colby-Jack cheese to the skillet. Stir well until the cheese melts evenly and incorporates into the pasta and sauce.
- Add Sour Cream: Mix in the sour cream to lend creaminess and balance the spice of the salsa and taco seasoning.
- Serve: Immediately serve the Mexican Chicken Pasta, topping each portion with the remaining 1/2 cup of shredded cheese for extra cheesy goodness.
Notes
- Savor the creamy, spicy twist of Mexican Chicken Pasta, an easy and delicious meal ideal for busy nights and leftover lunches.
- You can adjust the heat level by choosing salsa with your preferred spice intensity.
- For a dairy-free version, substitute the cheese and sour cream with plant-based alternatives.
- Use homemade taco seasoning to reduce sodium and customize spice levels.
- This dish stores well and reheats nicely for next-day lunches.
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 19 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 37 grams
- Cholesterol: 102 milligrams
