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homemade Chili Lime Chicken with Creamy Garlic Penne Pasta photo

Chili Lime Chicken with Creamy Garlic Penne Pasta

Zesty chili-lime grilled chicken served over a creamy garlic penne tossed with tomatoes and parsley.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • Grill or Grill Pan
  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Wooden Spoon or Spatula
  • Colander

Ingredients
  

  • 5-6 chicken tenders (or 2–3 chicken breasts)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • 16 ounces uncooked penne pasta
  • 4 tablespoons butter
  • 1/2 onion, chopped
  • 2 teaspoons garlic, minced
  • 2 heaping tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup milk
  • salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 tomatoes, diced
  • 2 teaspoons fresh parsley, chopped
  • freshly grated Parmesan cheese (optional)

Instructions
 

  • In a shallow mixing bowl, whisk together olive oil, lime juice, chili powder, brown sugar, cumin, paprika, onion powder, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne.
  • Add the chicken tenders (or sliced breasts) to the marinade, coat well, and refrigerate for at least 15 minutes.
  • While the chicken marinates, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
  • Preheat a grill or grill pan to medium heat. Grill the marinated chicken, covered if using a grill, until browned on one side, about 3–5 minutes, then flip and cook until cooked through (internal temperature 165°F). Transfer to a plate and rest.
  • In a large skillet over medium-high heat, melt the butter. Add the chopped onion and cook 3–4 minutes until softened.
  • Add the minced garlic and cook 30 seconds until fragrant, then sprinkle in the flour and stir to combine to form a roux.
  • Slowly whisk in the chicken broth and milk until smooth, then add the cubed cream cheese and stir until melted and the sauce is creamy. Season with salt and freshly ground black pepper to taste.
  • Toss the cooked penne, diced tomatoes, and chopped parsley into the sauce until evenly coated.
  • Slice or arrange the grilled chicken over the pasta and sprinkle with freshly grated Parmesan, if desired, before serving.

Notes

  • Marinate chicken at least 15 minutes for best flavor.
  • Cook pasta to al dente for proper texture in the sauce.
  • Use low-sodium broth to control salt levels.
  • Cube cream cheese for quicker melting.