Description
Mexican Chicken Pasta combines tender chicken bites, colorful vegetables, and bow tie pasta in a zesty salsa and taco seasoning sauce. Topped with creamy sour cream and melted Colby-Jack cheese, this one-pan skillet meal is perfect for quick, flavorful dinners or satisfying leftovers.
Ingredients
Scale
Protein and Dairy
- 1 pound chicken breast, cut into bites
- 1 1/2 cups shredded Colby-Jack cheese, divided
- 1/2 cup sour cream
Vegetables and Canned Goods
- 1 medium yellow onion, diced
- 1 (15 ounce) can black beans, drained & rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15.25 ounce) can corn, undrained
- 1 cup salsa
Pantry Staples
- 1 Tablespoon vegetable oil
- 1 package taco seasoning or 2 Tablespoons homemade taco seasoning
- 8 ounce Farfalle pasta (bow tie pasta)
- 1 can chicken broth (about 14.5 ounces)
Instructions
- Cook Chicken and Onions: In a large deep skillet or Dutch oven, heat vegetable oil over medium heat. Add chicken pieces and diced onions. Cook until the chicken is fully cooked through and the onions become soft and translucent, about 5-7 minutes.
- Add Beans and Vegetables: Stir in the drained black beans, diced tomatoes with their juice, undrained corn, salsa, and taco seasoning. Mix well to combine all ingredients evenly.
- Add Pasta and Broth: Add the farfalle pasta and chicken broth to the skillet. Stir thoroughly to ensure the pasta is submerged and coated with sauce. Increase heat and bring the mixture to a boil.
- Simmer the Pasta: Once boiling, cover the skillet and reduce the heat to low to maintain a gentle simmer. Cook for 15 minutes, or until the pasta is tender and most of the liquid is absorbed.
- Add Cheese: Remove the lid and stir in 1 cup of the shredded Colby-Jack cheese until melted and well incorporated.
- Incorporate Sour Cream: Mix in the sour cream, blending it into the sauce to create a creamy texture.
- Serve with Cheese Topping: Immediately serve the pasta, garnishing each portion with the remaining shredded cheese on top to add a cheesy finish.
Notes
- Savor the creamy, spicy twist of Mexican Chicken Pasta, an easy and delicious meal ideal for busy nights and leftover lunches.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the salsa mix.
- This dish pairs well with a fresh green salad or garlic bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
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
