Imagine a plate piled high with creamy, zesty pasta, flecked with vibrant bell peppers, tender bites of seasoned chicken, and a hint of smoky spice that transports you straight to a cozy Southwestern kitchen. This Creamy Southwest Chicken Pasta is a dish that’s perfect for a weeknight dinner or a special family meal, offering comfort, flavor, and a little kick of excitement all in one.

This recipe has its roots in the bold, robust flavors of the Southwest, blending creamy sauce with the satisfying warmth of chili and spices. It’s a dish that feels like a warm hug and brings people together around the table. The best part? It’s quick and easy to make, yet so delicious that everyone will think you spent hours in the kitchen.

Why You’ll Love This Recipe:

One-Pan Wonder: Everything comes together in a single pan, meaning fewer dishes and more time to enjoy your meal.
Customizable: You can adjust the spice level, add your favorite veggies, or even switch up the protein.
Family-Friendly: The creamy, cheesy sauce is a hit with kids and adults alike.
Bursting with Flavor: From the smoky paprika to the tangy lime, every bite is packed with bold, mouthwatering flavors.

Ingredients You’ll Need:

Chicken Breast: 2 medium, cut into bite-sized pieces
Olive Oil: 2 tbsp
Garlic Powder: 1 tsp
Onion Powder: 1 tsp
Smoked Paprika: 1 tsp
Chili Powder: 1 tsp
Ground Cumin: ½ tsp
Salt: 1 tsp
Black Pepper: ½ tsp
Pasta: 12 oz (penne or your favorite shape)
Chicken Broth: 3 cups
Heavy Cream: 1 cup
Cream Cheese: 4 oz, softened
Cheddar Cheese: 1 cup, shredded
Bell Peppers: 2 (one red, one yellow), diced
Corn Kernels: 1 cup (fresh, frozen, or canned)
Cilantro: 2 tbsp, chopped (plus extra for garnish)
Lime Juice: 1 tbsp

How to Make Creamy Southwest Chicken Pasta

Step-by-Step Instructions:

Season and Cook the Chicken
Heat olive oil in a large skillet over medium heat. Toss the chicken pieces with garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated. Sauté the chicken for 5–7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add a touch more olive oil if needed. Sauté the diced bell peppers and corn for 3–4 minutes until they start to soften. They should still have a slight crunch for texture.
Cook the Pasta in the Sauce
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle boil and add the pasta. Lower the heat to a simmer and cook, stirring occasionally, for about 10–12 minutes until the pasta is tender and the liquid has thickened.
Make It Creamy
Stir in the softened cream cheese and shredded cheddar until melted and smooth. Add the cooked chicken back to the pan along with the lime juice and chopped cilantro. Mix everything together until the chicken is heated through and coated in the creamy sauce.
Garnish and Serve
Garnish with extra cilantro and a sprinkle of cheese, if desired. Serve immediately, and enjoy the creamy, flavorful goodness!

Helpful Tips:

Choose Your Pasta: Penne, rotini, or bowtie pasta works well, as they hold onto the creamy sauce beautifully.
Spice Level: Adjust the chili powder and paprika to your liking. For extra heat, add a pinch of cayenne.
Veggie Boost: Add black beans, diced tomatoes, or even spinach for extra nutrition and variety.
Cheese Options: Swap cheddar for Monterey Jack or a Mexican cheese blend for a twist.

Details:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Southwestern
Diet: Gluten-Free (if using GF pasta)

Notes:

If the sauce thickens too much, add a splash of chicken broth or cream to loosen it before serving.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.

Nutritional Information:

Calories: 580 per serving
Protein: 35g
Carbohydrates: 45g
Fat: 28g
Fiber: 4g

Frequently Asked Questions:

Can I use a different protein?
Absolutely! Shrimp, turkey, or even tofu would work beautifully in this dish.

Can I make this dairy-free?
Yes! Substitute the cream and cheese with your favorite plant-based alternatives.

What’s the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of broth or cream to bring back the creamy consistency.

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a little liquid to maintain the creamy texture. This dish doesn’t freeze well due to the cream-based sauce.

Related Recipes:

If you loved this Creamy Southwest Chicken Pasta, try these other delicious pasta dishes:

Zesty Southwest Chicken Salad: A Flavor-Packed, Easy-to-Make Favorite

Conclusion:

This Creamy Southwest Chicken Pasta is more than just a meal—it’s an experience. With its creamy, cheesy sauce and bold Southwestern spices, it’s the kind of dish that brings comfort and joy to your table. Whether you’re cooking for family, friends, or just yourself, this pasta is guaranteed to impress. So, roll up your sleeves, grab your skillet, and let’s get cooking!

Creamy Southwest Chicken Pasta

Author: Dinah A.

Print Recipe

Description

Instructions

Season and Cook the Chicken
Heat olive oil in a large skillet over medium heat. Toss the chicken pieces with garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated. Sauté the chicken for 5–7 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add a touch more olive oil if needed. Sauté the diced bell peppers and corn for 3–4 minutes until they start to soften. They should still have a slight crunch for texture.
Cook the Pasta in the Sauce
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle boil and add the pasta. Lower the heat to a simmer and cook, stirring occasionally, for about 10–12 minutes until the pasta is tender and the liquid has thickened.
Make It Creamy
Stir in the softened cream cheese and shredded cheddar until melted and smooth. Add the cooked chicken back to the pan along with the lime juice and chopped cilantro. Mix everything together until the chicken is heated through and coated in the creamy sauce.
Garnish and Serve
Garnish with extra cilantro and a sprinkle of cheese, if desired. Serve immediately, and enjoy the creamy, flavorful goodness!

Notes

If the sauce thickens too much, add a splash of chicken broth or cream to loosen it before serving.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.