This Tex Mex Chicken Pasta is a delightful mix of spicy and creamy flavors! With juicy chicken, colorful peppers, and pasta, it’s sure to be a hit at dinner.
Honestly, who can resist a dish that combines all those yummy tastes? I love serving it with a sprinkle of cheese on top—perfection on a plate! 😋
Key Ingredients & Substitutions
Pasta: Elbow macaroni is classic for this dish but feel free to use penne or fusilli as alternatives. They catch the sauce nicely too!
Chicken: Boneless, skinless chicken breast is lean and cooks quickly. If you’re in a pinch, rotisserie chicken or cooked shrimp can work well.
Spices: Chili powder, cumin, and smoked paprika give great Tex-Mex flavor. If you’re out of smoked paprika, try regular paprika or a pinch of cayenne for heat.
Corn: Fresh corn is a treat, but frozen or canned corn is just as good, making prep easier. Drain and rinse canned corn for the best taste.
Cheese: Cheddar adds a nice sharpness. Consider Monterey Jack or a Mexican blend if you want a different flavor or creaminess.
Heavy Cream: This provides the creamy texture. If you prefer a lower-fat option, you can use half-and-half or even coconut milk for a unique twist.
How Do You Make Sure the Chicken Is Cooked Perfectly?
Cooking chicken correctly keeps it juicy and tender. Here’s how you can do it right:
- Make sure your skillet is hot. This helps sear the chicken and locks in juices.
- Cut chicken into consistent bite-sized pieces. This ensures even cooking.
- Cook for about 5-7 minutes, stirring occasionally until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Keep an eye on it so it doesn’t overcook, as dry chicken isn’t fun!
How to Make Tex Mex Chicken Pasta
Ingredients You’ll Need:
For The Pasta:
- 12 oz elbow macaroni or similar pasta
For The Chicken:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For The Vegetables & Sauce:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium tomato, diced
- 1/2 cup chopped fresh cilantro
- 1 cup fresh spinach leaves (optional)
For The Cheesy Sauce:
- 2 cups shredded cheddar cheese or Mexican blend cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
For Serving:
- Fresh lime wedges (optional)
How Much Time Will You Need?
This delicious Tex Mex Chicken Pasta takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking. It’s quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by boiling a large pot of water. Once it’s boiling, add the elbow macaroni and cook according to the package directions until al dente. Once done, drain the pasta and set it aside.
2. Seasoning the Chicken:
In a mixing bowl, add the bite-sized chicken pieces. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until the chicken is evenly coated with the spices. This will pack a punch of flavor!
3. Cooking the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken to the skillet, cooking it for about 5-7 minutes, or until the chicken is golden brown and cooked through. Once ready, remove the chicken from the skillet and set it aside on a plate.
4. Sautéing Vegetables:
In the same skillet, add the corn and sauté for about 2-3 minutes until it gets a bit charred. Then, toss in the diced tomato and cook for an additional 2 minutes until softened.
5. Making the Sauce:
Now, turn down the heat to medium. Pour in the heavy cream and chicken broth, stirring to combine everything. Let it simmer for 3-5 minutes until the sauce starts to thicken a bit.
6. Adding the Cheese:
Sprinkle in the shredded cheese and stir it in until melted and the sauce is smooth and creamy. This is the cheesy goodness that will bring everything together!
7. Mixing It All Together:
Add the cooked pasta back to the skillet along with the chicken and fresh spinach (if you’re using it). Toss everything together, making sure the pasta and chicken are fully coated in that delicious cheesy sauce. Cook for just another minute until the spinach wilts down.
8. Final Touches:
Remove your skillet from the heat and sprinkle the chopped cilantro over the top for that fresh flavor boost!
9. Serving It Up:
Serve your Tex Mex Chicken Pasta hot! Don’t forget to offer fresh lime wedges for squeezing over each serving, adding a zing that complements the dish beautifully.
Enjoy your creamy, flavorful Tex Mex Chicken Pasta!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can substitute it with penne, fusilli, or even whole grain pasta for a different texture and taste.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove over low heat, adding a splash of chicken broth or cream if it looks dry.
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, swap the heavy cream for coconut milk or a non-dairy cream alternative, and use dairy-free cheese. There are plenty of great options available in stores today!
What Can I Substitute for Chicken?
If you prefer not to use chicken, try swapping it for turkey, cooked shrimp, or even a mix of your favorite veggies for a vegetarian version! Just adjust the cooking time accordingly for non-chicken options.
