Southwest Chicken Pasta Recipe
This Southwest Chicken Pasta is bursting with bold flavors, creamy cheese, and tender chicken for a comforting, colorful meal perfect for busy weeknights!
Equipment
- Large Pot
- Large Skillet
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Colander
Ingredients
- 1/2 lb rotini pasta or pasta shape of choice
- 4 tablespoons butter
- 1 1/2 cups onion diced
- 1 clove garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 jalapenos seeded and diced
- 10 oz corn frozen, or kernels from 3 fresh ears of corn
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1/3 cup heavy cream
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 cups rotisserie chicken shredded
- 1 1/2 cups tortilla chips crushed
Instructions
Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
- In a large skillet, melt the butter over medium heat. Add the diced onions and cook until they become translucent, about 3-4 minutes. Stir in the minced garlic, green and red bell peppers, and jalapenos. Sauté for an additional 5 minutes, until the vegetables are tender.
Add the Corn and Flour
- Mix in the corn and sprinkle the flour over the sautéed vegetables. Stir well to coat the veggies in flour, cooking for about 2 minutes to eliminate the raw flour taste.
Create the Sauce
- Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the ground cumin, chili powder, salt, and black pepper. Bring the mixture to a simmer and let it thicken for about 5 minutes.
Incorporate Cream and Cheese
- Lower the heat and stir in the heavy cream, followed by 1 cup of the cheddar cheese and the mozzarella cheese. Mix until the cheeses are melted and the sauce is creamy.
Add Chicken and Pasta
- Fold in the shredded rotisserie chicken and cooked pasta, mixing until everything is well combined and coated in the creamy sauce.
Bake Your Pasta Dish
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased baking dish. Top with the remaining cheddar cheese and crushed tortilla chips for added crunch. Bake for 15-20 minutes, or until the cheese is bubbly and golden.
Serve and Enjoy!
- Remove from the oven and let it cool for a few minutes. Serve warm, garnished with fresh cilantro or green onions if desired. Enjoy your delicious Southwest Chicken Pasta!
Notes
- If the sauce is too thick, add a splash of chicken stock or water to loosen it.
- Use half-and-half instead of heavy cream for a lighter dish.
- Add a squeeze of lime juice before serving to enhance the flavor.
- Balance spiciness with a bit of sugar or honey if needed.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 3 months.