Go Back
Creamy Southwest Chicken Pasta Recipe
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
Cook Time 20 minutes
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.