Creamy Southwest Chicken Pasta
Creamy Southwest Chicken Pasta
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs
- 1/2 tablespoon olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
For the Pasta
- 8 ounces pasta, such as penne or rotini
- 1 1/2 cups cheddar cheese, shredded
- 1/2 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 15 ounces diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
In a large bowl, combine the chicken thighs with 1/2 tablespoon of olive oil, honey, salt, black pepper, garlic powder, cumin, chili powder, paprika, dried oregano, and cayenne pepper. Toss until the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water.
⏱️ 10 min
- 3
While the pasta cooks, heat 1/2 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside to cool slightly. Once cool enough to handle, dice or shred the chicken.
⏱️ 15 min
- 4
In the same skillet, melt the butter over medium heat. Add the diced yellow onion and red bell pepper and cook for 5-7 minutes, or until softened.
⏱️ 7 min
- 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 6
Stir in the diced tomatoes (undrained) and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Reduce the heat to low and stir in the heavy cream and 1 cup of the shredded cheddar cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 8
Add the cooked pasta, diced chicken, and chopped cilantro to the skillet with the sauce. Toss to combine everything evenly.
⏱️ 2 min
- 9
Serve immediately, garnished with the remaining 1/2 cup of shredded cheddar cheese and extra fresh cilantro, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds chicken thighs
- 1/2 tablespoon olive oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
For the Pasta
- 8 ounces pasta, such as penne or rotini
- 1 1/2 cups cheddar cheese, shredded
- 1/2 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 15 ounces diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped, plus more for garnish
Instructions
- 1
In a large bowl, combine the chicken thighs with 1/2 tablespoon of olive oil, honey, salt, black pepper, garlic powder, cumin, chili powder, paprika, dried oregano, and cayenne pepper. Toss until the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water.
⏱️ 10 min - 3
While the pasta cooks, heat 1/2 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 5-7 minutes per side, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside to cool slightly. Once cool enough to handle, dice or shred the chicken.
⏱️ 15 min - 4
In the same skillet, melt the butter over medium heat. Add the diced yellow onion and red bell pepper and cook for 5-7 minutes, or until softened.
⏱️ 7 min - 5
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 6
Stir in the diced tomatoes (undrained) and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Reduce the heat to low and stir in the heavy cream and 1 cup of the shredded cheddar cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 8
Add the cooked pasta, diced chicken, and chopped cilantro to the skillet with the sauce. Toss to combine everything evenly.
⏱️ 2 min - 9
Serve immediately, garnished with the remaining 1/2 cup of shredded cheddar cheese and extra fresh cilantro, if desired.
⏱️ 2 min