Description
Mexican Chicken Pasta is a flavorful and creamy one-pot dish featuring tender chicken, black beans, corn, salsa, and taco seasoning mixed with bow tie pasta and topped with cheese and sour cream. Perfect for a quick, hearty meal with a spicy twist.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, cut into bites
- 1 medium yellow onion, diced
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (15.25 ounce) can corn, undrained
Liquids and Seasonings
- 1 tablespoon vegetable oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup salsa
- 1 package taco seasoning or 2 tablespoons homemade
- 1 can chicken broth (approx. 14.5 ounces)
Pasta and Dairy
- 8 ounce Farfalle pasta (bow tie pasta)
- 1 1/2 cups shredded Colby-Jack cheese, divided
- 1/2 cup sour cream
Instructions
- Cook Chicken and Onions: Heat vegetable oil in a large deep skillet or Dutch oven over medium heat. Add the bite-sized chicken pieces and diced onion. Cook until the chicken is fully cooked through and the onion is soft and translucent, stirring occasionally.
- Add Beans and Veggies: Stir in the drained black beans, undrained diced tomatoes, undrained corn, salsa, and taco seasoning. Mix everything well to combine the flavors.
- Add Pasta and Broth: Add the farfalle pasta and can of chicken broth to the skillet. Stir thoroughly then bring the mixture to a boil over medium-high heat.
- Simmer Pasta: Once boiling, cover the skillet, reduce heat to low, and let simmer for 15 minutes. This allows the pasta to cook perfectly while absorbing most of the flavorful liquid.
- Incorporate Cheese: After 15 minutes, check that the pasta is tender and the liquid mostly absorbed. Stir in 1 cup of shredded Colby-Jack cheese until melted and evenly distributed.
- Add Sour Cream: Mix in the 1/2 cup sour cream thoroughly to create a creamy texture throughout the dish.
- Serve and Garnish: Serve the Mexican chicken pasta immediately. Top each serving with the remaining 1/2 cup cheese for extra cheesy goodness.
Notes
- Savor the creamy, spicy twist of Mexican Chicken Pasta, an easy and delicious meal ideal for busy nights and leftover lunches!
- For added heat, serve with sliced jalapeños or a sprinkle of chili flakes.
- Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
- Use gluten-free pasta to make this recipe gluten-free if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 19 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 37 grams
- Cholesterol: 102 milligrams
