Creamy Southwest Chicken Pasta Recipe

Creamy Southwest Chicken Pasta Recipe | Spicy & Flavorful

I have to admit, the first time I made this Creamy Southwest Chicken Pasta Recipe, I was blown away by the bold flavors. The combination of tender chicken, zesty spices, and a rich, creamy sauce made me feel like I was eating at a restaurant. I love how easy it is to make on a weeknight yet impressive enough for guests.

Each bite is full of Southwestern-inspired goodness that keeps you coming back for more. Honestly, it’s become one of my go-to comfort meals. You can also enjoy similar cheesy goodness in a Caprese Bread Recipe.

Ingredients

Here’s everything you need to make this creamy and flavorful pasta:
• 2 chicken breasts, boneless and skinless – for juicy, tender chicken that absorbs the spices well.
• 1 bell pepper, red or yellow – adds sweetness and color; fresh is best.
• 1/4 cup fresh cilantro – gives a fresh, herby finish.
• 2 garlic cloves – minced for maximum flavor.
• 1 medium onion – diced for depth in the sauce.
• 1/2 cup low-sodium chicken broth – adds moisture and enhances flavor without overpowering.
• 1 tbsp lime juice – brightens the dish and balances richness.
• 8 oz penne pasta – holds the creamy sauce perfectly; cook al dente.
• 1/4 tsp cayenne pepper – for a mild kick.
• 1 tsp chili powder – adds smoky warmth.
• 1/2 tsp smoked paprika – enhances the Southwestern flavor.
• Salt and pepper to taste – adjust according to preference.
• 1 tbsp olive oil – for searing chicken and sautéing vegetables.
• 1 tsp ground cumin – adds earthy depth.
• 1 cup cheddar cheese – freshly grated for creamy melt.
• 1/2 cup heavy cream – creates the luscious sauce that coats the pasta beautifully.

Note: This recipe serves 4 generously.

Variations

You can easily tweak this recipe to suit your dietary needs or flavor preferences:

• Dairy-free: Use coconut cream or almond-based cheese alternatives.
• Spicy kick: Add extra cayenne or a few dashes of hot sauce.
• Extra veggies: Toss in corn, zucchini, or spinach for added nutrients.
• Low-carb option: Swap pasta with zucchini noodles or chickpea pasta.
• Smokier flavor: Use smoked cheddar or add chipotle powder. You might also enjoy experimenting with flavors in a Lemon Pizza Recipe for a citrusy twist on your meals.

Cooking Time

Here’s a quick overview of how long this recipe will take:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Large skillet – for cooking chicken and sauce.
• Medium pot – to boil pasta.
• Cutting board – for chopping vegetables.
• Knife – sharp for precise cuts.
• Wooden spoon – for stirring the sauce.
• Grater – if using block cheese for best melting.

How to Make Creamy Southwest Chicken Pasta Recipe

Making this pasta is easier than it looks. Here’s a step-by-step guide:

Prepare Ingredients

Start by chopping the bell pepper, onion, and cilantro. Mince the garlic and set aside. I like to prep everything first to make cooking smoother.

Cook the Pasta

Boil penne pasta in salted water until al dente. Drain and toss with a tiny drizzle of olive oil to prevent sticking. Cooking pasta properly ensures the sauce clings nicely.

Sear the Chicken

Heat olive oil in a skillet, season chicken with salt, pepper, cumin, and paprika. Cook until golden brown and cooked through, then slice into bite-sized pieces. I love the aroma that fills the kitchen at this step.

Sauté Vegetables

In the same skillet, sauté onions, bell peppers, and garlic until softened. This builds the flavor base for your creamy sauce.

Make the Creamy Sauce

Add chicken broth, heavy cream, chili powder, and cayenne. Stir until combined, then fold in shredded cheddar cheese. Let it melt and thicken slightly. The sauce should coat the back of a spoon.

Combine Everything

Add the cooked pasta and chicken back to the skillet. Toss to coat evenly. Finish with fresh lime juice and chopped cilantro for a burst of freshness.

Additional Tips for Making This Recipe Better

From my experience, these small tweaks make a big difference:

• I always grate cheddar cheese fresh—it melts better and tastes richer.
• Don’t overcook the chicken; it stays juicy if slightly under when first removed.
• Add the lime juice at the end to preserve its bright, fresh flavor.
• Let the pasta rest for a few minutes after mixing—it absorbs the sauce perfectly.

How to Serve Creamy Southwest Chicken Pasta Recipe

Serving this dish is all about presentation:

• Garnish with extra cilantro and a sprinkle of smoked paprika for color.
• Serve in a wide, shallow bowl so the creamy sauce is visible.
• Add a lime wedge on the side for guests to squeeze over the top.

Nutritional Information

Here’s a quick snapshot of what you’re getting per serving:

• Calories: ~520
• Protein: 32g
• Carbohydrates: 40g
• Fat: 24g

Make Ahead and Storage

Storing

You can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to avoid curdling the cream’

Freezing

This pasta freezes well. Portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm in a skillet over medium heat, adding a splash of chicken broth or cream to refresh the sauce. Avoid microwaving on high, which can separate the sauce.

Why You’ll Love This Recipe

This recipe has so many benefits that make it a keeper:

• Easy to make – I can whip it up in 30 minutes on a busy weeknight.
• Family-friendly – Everyone enjoys the creamy, mildly spiced flavors.
• Versatile – Customize with veggies, spice level, or dairy-free options.
• Flavorful – The combination of spices, lime, and cheese creates a rich, satisfying dish.
• Perfect for leftovers – It tastes just as good the next day, sometimes even better.

This Creamy Southwest Chicken Pasta is a perfect balance of comfort and bold flavors. Whether you’re cooking for a weeknight dinner or entertaining friends, it’s a dish that will impress and satisfy every time.

Ben Carraoli

Creamy Southwest Chicken Pasta Recipe

I have to admit, the first time I made this Creamy Southwest Chicken Pasta, I was blown away by the bold flavors. The combination of tender chicken, zesty spices, and a rich, creamy sauce made me feel like I was eating at a restaurant.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 2 chicken breasts boneless and skinless – for juicy, tender chicken that absorbs the spices well.
• 1 bell pepper red or yellow – adds sweetness and color; fresh is best.
• 1/4 cup fresh cilantro – gives a fresh herby finish.
• 2 garlic cloves – minced for maximum flavor.
• 1 medium onion – diced for depth in the sauce.
• 1/2 cup low-sodium chicken broth – adds moisture and enhances flavor without overpowering.
• 1 tbsp lime juice – brightens the dish and balances richness.
• 8 oz penne pasta – holds the creamy sauce perfectly; cook al dente.
• 1/4 tsp cayenne pepper – for a mild kick.
• 1 tsp chili powder – adds smoky warmth.
• 1/2 tsp smoked paprika – enhances the Southwestern flavor.
• Salt and pepper to taste – adjust according to preference.
• 1 tbsp olive oil – for searing chicken and sautéing vegetables.
• 1 tsp ground cumin – adds earthy depth.
• 1 cup cheddar cheese – freshly grated for creamy melt.
• 1/2 cup heavy cream – creates the luscious sauce that coats the pasta beautifully.

Method

 

1. Start by chopping the bell pepper, onion, and cilantro. Mince the garlic and set aside. I like to prep everything first to make cooking smoother.
2. Boil penne pasta in salted water until al dente. Drain and toss with a tiny drizzle of olive oil to prevent sticking. Cooking pasta properly ensures the sauce clings nicely.
3. Heat olive oil in a skillet, season chicken with salt, pepper, cumin, and paprika. Cook until golden brown and cooked through, then slice into bite-sized pieces. I love the aroma that fills the kitchen at this step.
4. In the same skillet, sauté onions, bell peppers, and garlic until softened. This builds the flavor base for your creamy sauce.
5. Add chicken broth, heavy cream, chili powder, and cayenne. Stir until combined, then fold in shredded cheddar cheese. Let it melt and thicken slightly. The sauce should coat the back of a spoon.
6. Add the cooked pasta and chicken back to the skillet. Toss to coat evenly. Finish with fresh lime juice and chopped cilantro for a burst of freshness.

Notes

• I always grate cheddar cheese fresh—it melts better and tastes richer.
•  Don’t overcook the chicken; it stays juicy if slightly under when first removed.
• Add the lime juice at the end to preserve its bright, fresh flavor.
• Let the pasta rest for a few minutes after mixing—it absorbs the sauce perfectly.