One Pan Southwest Chicken Alfredo Penne

This cozy, flavor-packed dinner takes classic creamy Alfredo and gives it a bold southwestern twist. It’s all cooked in a single pan, which means minimal cleanup and maximum comfort. Tender, cubed chicken seared until golden, a silky cream-and-broth sauce, penne that soaks up all that goodness, and a trio of corn, black beans, and diced tomatoes for color, texture, and a little brightness. Finish it with a shower of Parmesan and a sprinkle of fresh herbs for a weeknight meal that feels like a celebration.

The recipe is approachable enough for busy evenings but impressive enough to serve guests. The beauty of this One Pan Southwest Chicken Alfredo Penne lies in the balance: creamy richness, smoky taco-seasoned chicken, and vibrant southwest mix-ins all coming together in the same pan. Read on for tips, a precise ingredient list, and step-by-step directions that keep things simple without sacrificing flavor.

Why you’ll love this One Pan Southwest Chicken Alfredo Penne

• Everything cooks in one pan: fewer dishes, less fuss.
• Comforting, creamy Alfredo sauce with a southwestern kick.
• Protein- and veggie-rich with chicken, black beans, corn, and tomatoes.
• Family-friendly and easily doubled for leftovers.

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons minced garlic
• Kosher salt and freshly ground black pepper, to taste
• 1½ cups heavy cream
• 1 cup low sodium chicken broth
• 8 ounces dry penne pasta (½ box)
• 1 ounce taco seasoning (1 packet)
• 7 ounces canned corn (about ½ can, drained and rinsed)
• 7 ounces canned black beans (about ½ can, drained and rinsed)
• 7 ounces canned diced tomatoes (about ½ can, drained and rinsed)
• ½ cup shredded or grated Parmesan cheese
• Chopped fresh parsley or cilantro, optional, for garnish

Equipment

• Large deep skillet or sauté pan with a tight-fitting lid
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Knife and cutting board

Preparation notes

Before you start, drain and rinse the canned corn, black beans, and diced tomatoes. Cut the chicken into 1-inch cubes so it cooks evenly. Keep all ingredients nearby — once you start, this comes together quickly. Use a deep skillet so there’s enough room for the pasta to cook in the sauce without boiling over.

Step-by-step directions

1. Heat the pan: Place a large deep skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil warm until it shimmers but does not smoke.
2. Cook the chicken: Add the 2 boneless, skinless chicken breasts cut into 1-inch cubes in a single layer. Season the chicken with Kosher salt and freshly ground black pepper to taste. Cook the chicken, stirring occasionally, until the pieces are golden on the outside and cooked through, about 5–7 minutes depending on size. Transfer the cooked chicken to a plate and set aside. Leave any browned bits in the pan — they add flavor.
3. Sauté the garlic: Reduce the heat to medium. Add 2 teaspoons minced garlic to the skillet and sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
4. Add liquids and pasta: Pour in 1½ cups heavy cream and 1 cup low sodium chicken broth, scraping the bottom of the pan to release any browned bits. Add 8 ounces dry penne pasta (½ box) and stir to combine so the pasta is submerged in the liquid.
5. Add seasoning: Sprinkle 1 ounce taco seasoning (1 packet) evenly over the mixture and stir. Bring the liquid to a gentle boil over medium-high heat.
6. Simmer with lid: Once boiling, reduce the heat to medium-low. Cover the skillet with the lid and let the pasta cook for 10–12 minutes, stirring once or twice during cooking to prevent sticking and ensure even cooking. Check the pasta after about 10 minutes for doneness — it should be al dente with a little bite. If the sauce gets too thick before the pasta is tender, add a splash of additional chicken broth or water.
7. Return chicken and add vegetables: After the pasta is almost cooked, return the cooked chicken to the skillet along with 7 ounces canned corn (about ½ can, drained and rinsed), 7 ounces canned black beans (about ½ can, drained and rinsed), and 7 ounces canned diced tomatoes (about ½ can, drained and rinsed). Stir gently to combine and cook for 2–3 more minutes until everything is heated through.
8. Finish with cheese: Remove the pan from the heat. Sprinkle ½ cup shredded or grated Parmesan cheese over the pasta and stir until the cheese melts into the sauce and becomes creamy. Taste and adjust seasoning with more Kosher salt and freshly ground black pepper if needed.
9. Garnish and serve: Spoon the One Pan Southwest Chicken Alfredo Penne into bowls or onto plates. Top with chopped fresh parsley or cilantro if desired for a burst of color and freshness. Serve immediately while hot.

Flavor tips and swaps

• If you like more heat, stir in a pinch of crushed red pepper flakes or a spoonful of your favorite hot sauce when you add the taco seasoning.
• Swap the penne for whole wheat or a gluten-free penne if you prefer, but note that cooking times may vary slightly.
• For an extra smoky flavor, use fire-roasted diced tomatoes in place of regular diced tomatoes.
• Want more veggies? Add chopped bell pepper or baby spinach in step 7 and cook until wilted.
• If the sauce is too thin after adding everything, let the pan simmer a couple minutes uncovered over low heat to reduce and thicken.

Make-ahead and storage

You can make One Pan Southwest Chicken Alfredo Penne up to 2 days ahead and store it in an airtight container in the refrigerator. To reheat, add a splash of cream or broth and warm over low heat on the stovetop, stirring until heated through. Leftovers will thicken as the pasta absorbs sauce, so add liquid as needed to return the creamy texture.

Serving suggestions

This dish shines on its own, but you can round out the meal with a simple green salad, warm garlic bread, or a bowl of tortilla chips for scooping. A squeeze of fresh lime just before serving brightens the flavors, though it’s optional.

Notes on ingredients and technique

Using low sodium chicken broth gives you more control over the final salt level; taste at the end and add Kosher salt as needed. The taco seasoning packet brings the southwestern flavor, so measure it precisely: 1 ounce equals 1 packet. The heavy cream creates the luxuriously silky Alfredo base — stir gently to avoid breaking the cream. Lastly, keeping to the 1-inch chicken cubes helps the pieces cook through evenly without becoming dry.

Recipe card

Serves: 4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 teaspoons minced garlic
• Kosher salt and freshly ground black pepper, to taste
• 1½ cups heavy cream
• 1 cup low sodium chicken broth
• 8 ounces dry penne pasta (½ box)
• 1 ounce taco seasoning (1 packet)
• 7 ounces canned corn (about ½ can, drained and rinsed)
• 7 ounces canned black beans (about ½ can, drained and rinsed)
• 7 ounces canned diced tomatoes (about ½ can, drained and rinsed)
• ½ cup shredded or grated Parmesan cheese
• Chopped fresh parsley or cilantro, optional, for garnish

Directions

1. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat until shimmering.
2. Add the 2 boneless, skinless chicken breasts cut into 1-inch cubes. Season with Kosher salt and freshly ground black pepper to taste. Cook, stirring occasionally, until golden and cooked through, about 5–7 minutes. Transfer chicken to a plate and set aside.
3. Reduce heat to medium. Add 2 teaspoons minced garlic to the skillet and cook, stirring, for 30 seconds to 1 minute until fragrant.
4. Pour in 1½ cups heavy cream and 1 cup low sodium chicken broth, scraping up browned bits from the bottom of the pan. Add 8 ounces dry penne pasta (½ box) and stir to combine so the pasta is submerged in the liquid.
5. Sprinkle 1 ounce taco seasoning (1 packet) over the mixture and stir. Bring to a gentle boil over medium-high heat.
6. Reduce heat to medium-low, cover the skillet, and cook for 10–12 minutes, stirring once or twice, until the pasta is al dente. If the sauce thickens too much before the pasta is tender, add a splash of additional broth or water.
7. When the pasta is almost done, return the cooked chicken to the skillet along with 7 ounces canned corn (drained and rinsed), 7 ounces canned black beans (drained and rinsed), and 7 ounces canned diced tomatoes (drained and rinsed). Stir gently and cook 2–3 minutes until heated through.
8. Remove the pan from the heat and stir in ½ cup shredded or grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust Kosher salt and freshly ground black pepper as needed.
9. Garnish with chopped fresh parsley or cilantro if desired and serve immediately.

Final thoughts

One Pan Southwest Chicken Alfredo Penne delivers creamy comfort with a bright southwestern personality. It’s reliable weeknight fare that doesn’t skimp on flavor and is forgiving of small variations — a little extra cream or a touch more seasoning won’t break it. Whether you’re feeding hungry kids or want a quick dinner for friends, this recipe is a dependable winner that comes together fast and cleans up even faster.

Enjoy this easy, flavorful dish tonight — it’s one of those meals that tastes like a treat but is simple enough for any busy evening. Happy cooking!