Savory Southwest Chicken Pasta
A vibrant fusion of flavors that combines tender chicken with colorful vegetables in a creamy sauce, perfect for weeknight meals.
Equipment
- Large Pot
- Skillet
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 2 pieces Boneless Skinless Chicken Breasts Approximately 1 pound total.
- 8 ounces Pasta Use penne or rotini.
- 1 piece Red Bell Pepper Diced.
- 1 piece Yellow Bell Pepper Diced.
- 1 medium Onion Finely chopped.
- 3 cloves Garlic Minced.
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder Adjust to taste.
- 1 cup Heavy Cream
- 1 cup Sharp Cheddar Cheese Grated.
- 2 tablespoons Olive Oil For cooking.
- Salt To taste.
- Pepper To taste.
- Fresh Cilantro Chopped, for garnish.
Instructions
- 1. Cook the pasta in salted boiling water until al dente. Drain and reserve 1 cup of pasta water.
- 2. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts seasoned with salt and pepper for 5-7 minutes on each side until cooked through. Remove and let rest.
- 3. In the same skillet, sauté onion for 3-4 minutes, then add garlic and sauté for another 30 seconds.
- 4. Add diced bell peppers and cook for 5 minutes. Stir in cumin and chili powder, cooking for 1 minute.
- 5. Slice the chicken and return it to the skillet with the vegetables.
- 6. Pour in heavy cream and stir. Add reserved pasta water as needed for consistency. Let simmer.
- 7. Fold in cooked pasta and cheddar cheese until melted. Adjust seasoning as needed.
- 8. Serve warm, garnished with cilantro.
Notes
For variations, consider adding black beans for a vegetarian option or adjusting the spice level with jalapeños.