Mexican Chicken Pasta Recipe

If you’re on the hunt for a weeknight meal that’s bursting with flavor, comforting, and downright easy to whip up, this Mexican Chicken Pasta Recipe is going to become your new best friend. I absolutely love how it combines tender chicken, hearty pasta, and all those vibrant Mexican-inspired flavors into one creamy, satisfying dish. Trust me, once you try this, it’ll be a lineup favorite for quick dinners or even meal prep lunches.

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Ingredients You’ll Need

Each ingredient here pulls its weight, creating layers of texture and flavor that just work perfectly. When shopping, I like to grab a good quality canned salsa and fresh Colby-Jack cheese for that melty creaminess that makes this Mexican Chicken Pasta Recipe so irresistible.

• Vegetable oil: This is your cooking base for tender chicken and sautéed onions—it’s neutral and heats up quickly.
• Chicken breast: Cut into bite-sized pieces to cook evenly and soak up all those flavors.
• Yellow onion: Adding a sweet, savory depth that complements all the spices.
• Black beans: I like to drain and rinse them well for a fresh bite without extra sodium.
• Diced tomatoes: Using canned with juice keeps things juicy and adds a tangy punch.
• Corn: Adds subtle sweetness and bright color to this pasta dish.
• Salsa: My secret shortcut for instant flavor—pick your favorite medium heat level for balance.
• Taco seasoning: Whether store-bought or homemade, it’s the spice mix that pulls the whole dish together.
• Farfalle pasta: Bow tie pasta holds sauce beautifully without getting mushy.
• Chicken broth: Provides the perfect cooking liquid with extra flavor depth.
• Colby-Jack cheese: Divided—the first part melts into the sauce for creaminess, the second tops it off for gooey goodness.
• Sour cream: Adds a silky smooth tang that finishes the dish just right.

Variations

I love that this Mexican Chicken Pasta Recipe is so adaptable. Sometimes I swap a few things depending on what I have in the fridge or who I’m feeding—these tweaks always bring something fun and new to the table.

• Spicy Upgrade: Add diced jalapeños or a pinch of cayenne when cooking the onions for a hotter kick I adore during colder months.
• Vegetarian Version: Swap chicken for extra black beans or grilled veggies and double the cheese for a meatless crowd-pleaser.
• Different Cheese: I sometimes experiment with sharp cheddar or Monterey Jack when Colby-Jack isn’t on hand—it all melts beautifully.
• Gluten-Free: Use your favorite gluten-free pasta and double-check the taco seasoning to keep it safe and tasty.

How to Make Mexican Chicken Pasta Recipe

Step 1: Sauté the Chicken and Onions

Start by heating the vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Toss in the bite-sized chicken pieces and diced onion. Cook them until the chicken is no longer pink inside and the onions turn translucent and soft—this usually takes about 7-8 minutes. You’ll know you’re on the right track when that smell starts filling your kitchen and the onions are sweet and tender. Stir occasionally so nothing sticks or burns.

Step 2: Add Beans, Veggies, Salsa & Seasoning

Now pour in your drained black beans, undrained canned diced tomatoes, corn (undrained too!), salsa, and taco seasoning. Stir everything together well so all those spices and juices blend. This combo is what makes the dish vibrant and hearty. I always take a little taste here and adjust seasoning if I want it a bit more savory or spicy.

Step 3: Cook the Pasta Right in the Sauce

Add the uncooked farfalle pasta and the chicken broth to the pan and mix well. Crank the heat up until it reaches a boil. Then, cover the pan, turn the heat down to low, and let it simmer gently for about 15 minutes. The pasta will absorb most of the liquid and soak up all those delicious flavors. Be sure to keep an eye so it doesn’t stick, and give it a light stir halfway through.

Step 4: Stir in Cheese and Sour Cream

Once the pasta is tender and the sauce is mostly thickened, sprinkle in one cup of shredded Colby-Jack cheese. Stir it until it melts nicely into the mixture. Then, fold in the sour cream for a creamy, tangy finish that balances the spices beautifully. This is where the magic really happens—your sauce will transform into a dreamy, luscious base.

Step 5: Serve and Top with More Cheese

Serve your Mexican Chicken Pasta right away while it’s hot and melty. I love to sprinkle the remaining shredded cheese on top for those gooey, melty bites with every forkful. It’s a simple touch but one that always gets my family excited at dinner.

How to Serve Mexican Chicken Pasta Recipe

Garnishes

I’m a big fan of topping this dish with fresh chopped cilantro and a little extra shredded cheese for extra melty goodness. Sometimes I add a dollop of sour cream or a few sliced green onions to brighten it up. A squeeze of fresh lime juice right before serving lifts all the flavors beautifully.

Side Dishes

Since this pasta is already packed with veggies and protein, I like simple sides like a crisp green salad with a tangy vinaigrette or some garlic bread to soak up every bit of the sauce. It also goes great with roasted or grilled veggies like bell peppers or zucchini.

Creative Ways to Present

For special occasions, I’ve served this Mexican Chicken Pasta in individual casserole dishes topped with extra cheese and baked until bubbly and golden on top—it’s always a hit at dinner parties. You can also turn it into stuffed bell peppers for a fun, colorful twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they usually last 3-4 days. The flavors actually deepen overnight, making your lunch the next day even more delicious. Just give it a good stir before reheating.

Freezing

I’ve frozen this Mexican Chicken Pasta with good results—just cool completely before packing into freezer-safe containers. When you thaw it, reheat gently on the stove or microwave to keep the texture nice and creamy.

Reheating

To reheat, I add a splash of chicken broth or water and warm it slowly on the stove, stirring often to bring back that creamy consistency. In the microwave, cover loosely and stir halfway through heating so it warms evenly.

FAQs

Final Thoughts

This Mexican Chicken Pasta Recipe holds a special place in my weeknight dinner rotation because it’s just so easy and reliably delicious. The creamy sauce, tender chicken, and warm spices hit all the right notes every single time. I love sharing it with friends and family who always ask for seconds—and I have zero complaints about that! If you’re craving a flavor-packed comfort meal without a ton of fuss, give this one a try. I’m confident you’ll enjoy making and eating it as much as I do.

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