Southwest Chicken Penne Alfredo

A skillet of Southwest Chicken Pasta garnished with parsley.

5 from 1 vote

Southwest Chicken Pasta brings south-of-the-border flair to your favorite Alfredo sauce! An easy one pan pasta meal filled with Tex-Mex flair.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Tex-Mex

Servings: (approximately 1 ¼ cup) servings

Calories: 676kcal

Author: Jennifer Fishkind

Ingredients

8 ounces penne pasta cooked to al dente and drained according to package directions
2 tablespoons olive oil
1 pound boneless skinless chicken breasts cut into 1 inch pieces
2 tablespoons unsalted butter room temperature
¾ cup yellow onion diced
2 teaspoons minced garlic
1½ cups chicken broth
14.5 ounce can petite diced tomatoes
15.25 ounce can yellow corn liquids drained
15.25 ounce can black beans drained and rinsed in cool water
1 ounce packet taco seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup heavy cream divided
1 cup grated parmesan cheese
1 tablespoon finely diced fresh parsley for garnish

Instructions

In a large pot of boiling water, cook the penne pasta to al dente, according to package directions. Drain and set aside.
8 ounces penne pasta
While the pasta is cooking, heat a large (12 inches wide x 3 inches deep) skillet on medium-high heat. Add the olive oil and boneless skinless chicken breast pieces to the hot skillet.
2 tablespoons olive oil, 1 pound boneless skinless chicken breasts
Cook and brown the chicken pieces for 7-9 minutes or until golden brown and cooked through. Remove the browned and cooked chicken from the skillet and place it onto a plate while you prepare the sauce.
To the skillet add the unsalted butter, diced yellow onion and minced garlic. Cook the onions for 1-2 minutes or until lightly browned and translucent.
2 tablespoons unsalted butter, ¾ cup yellow onion, 2 teaspoons minced garlic
Add the chicken broth, petite diced tomatoes, yellow corn, black beans, taco seasoning, salt, black pepper and ¾ cup of the heavy cream. Stir to combine.
1½ cups chicken broth, 14.5 ounce can petite diced tomatoes, 15.25 ounce can yellow corn, 15.25 ounce can black beans, 1 ounce packet taco seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cup heavy cream
Bring the sauce to a boil, reduce the heat to medium and simmer for 8-10 minutes or until the sauce reduces and thickens. Be sure to stir the sauce often to prevent the sauce from burning and to keep the consistency smooth.
Once the sauce has thickened, turn off the heat to the skillet and add the remaining ¼ cup heavy cream, browned chicken pieces, cooked penne pasta and the grated parmesan cheese. Stir to combine and fully coat the pasta with the sauce.
1 cup grated parmesan cheese
Allow the southwest chicken penne alfredo to cool slightly, garnish with fresh chopped parsley and serve.
1 tablespoon finely diced fresh parsley

Notes

Storage:

To Store: Leftovers that have cooled completely, can be stored in an airtight container, in the refrigerator, for up to 3 days.
To Reheat: You can reheat leftovers in the microwave or in a large skillet over low to medium heat. If the sauce has thickened too much from refrigeration, you can add a splash of chicken broth to loosen the sauce for heating.

Tips:

Stir The Sauce: Be sure to stir the sauce often to prevent it from burning and to keep the consistency smooth.
Serve It Spicier: Chili powder or red cayenne pepper will give your comfort food a kick! Add one or both of these spicy seasoning in with the taco seasoning.
Cook It Even Quicker: To get your creamy southwest chicken pasta on the table even quicker, use leftover rotisserie or grilled chicken from last night's dinner. Since the chicken is already cooked, you've saved yourself a step!
Make Without Meat: Even without the chicken, there is still plenty of protein from the beans and cheese. A vegetarian dish will still be delicious, hearty, and just as flavorful without the addition of meat.

Nutrition