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Quick and Creamy Southwest Chicken Pasta is the perfect dish for busy weeknights and family gatherings. This delightful recipe brings together the bold flavors of the Southwest with a luscious creamy sauce, making it an absolute favorite among pasta lovers. With its simple preparation and satisfying taste, this dish is sure to become a staple in your kitchen.

Quick and Creamy Southwest Chicken Pasta

Enjoy a burst of flavor with Quick and Creamy Southwest Chicken Pasta, the perfect dish for busy weeknights or family gatherings. This easy recipe combines tender chicken, colorful veggies, and bold spices in a rich creamy sauce that clings to fusilli pasta. In just 30 minutes, you can whip up a satisfying meal that’s both nutritious and delicious. Elevate your dining experience by serving it with fresh cilantro and lime for an added zing.
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Ingredients
  

12 oz (340g) fusilli pasta

1 lb (450g) boneless, skinless chicken breast, diced

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup (240ml) heavy cream

1 cup (240ml) chicken broth

1 cup (150g) black beans, drained and rinsed

1 cup (150g) corn (canned or frozen)

1 medium red bell pepper, diced

1 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

½ cup (50g) shredded cheddar cheese

¼ cup (10g) fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the diced chicken and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook for about 5-7 minutes until the chicken is cooked through and golden brown. Remove chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the onion and red bell pepper. Sauté for 3-4 minutes until they are softened. Add the minced garlic and cook for another minute until fragrant.

        Make the Creamy Sauce: Lower the heat to medium and pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 2-3 minutes until slightly thickened.

          Combine Ingredients: Add the black beans, corn, and cooked chicken to the skillet. Stir everything together until well combined and heated through.

            Mix with Pasta: Add the cooked fusilli pasta to the skillet and toss gently to coat in the creamy sauce. If the sauce is too thick, you can add a splash more chicken broth until you reach your desired consistency.

              Add Cheese: Stir in the shredded cheddar cheese until melted and well combined into the pasta.

                Serve: Garnish with chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings:

                    15 minutes | 30 minutes | Serves 4