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Homemade One Pan Southwest Chicken Alfredo Penne photo

One Pan Southwest Chicken Alfredo Penne

Creamy, one-pan Southwest chicken Alfredo with penne, beans, corn, and tomatoes for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spatula or wooden spoon
  • Colander

Ingredients
  

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts chicken cut into 1-inch cubes
  • 2 teaspoons minced garlic
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 1½ cups heavy cream
  • 1 cup low sodium chicken broth
  • 8 ounces dry penne pasta about 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 Parmesan cheese shredded or grated
  • fresh parsley or cilantro chopped, optional for garnish

Instructions
 

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the cubed chicken and cook 1–2 minutes per side, until browned but not fully cooked through; remove any large clusters so pieces cook evenly.
  • Add 2 teaspoons minced garlic to the skillet and cook for 1 minute until fragrant.
  • Pour in 1½ cups heavy cream, 1 cup low-sodium chicken broth, and 1 ounce taco seasoning; season with salt and pepper and stir to combine.
  • Stir in 8 ounces dry penne and bring the mixture to a light boil, stirring occasionally so pasta does not stick.
  • Once boiling, reduce heat to low, add the drained and rinsed 7 ounces corn, 7 ounces black beans, and 7 ounces diced tomatoes, then stir to combine.
  • Cover and simmer on low for about 20 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed. Stir the chicken during cooking to finish cooking through.
  • Remove from heat, stir in ½ cup grated Parmesan until melted and combined.
  • Garnish with chopped parsley or cilantro if using, then serve immediately.

Notes

  • Drain and rinse the corn and black beans before using to reduce saltiness.
  • Frozen or fresh corn can be used instead of canned.
  • Red kidney beans may be substituted for black beans if desired.