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When it comes to weeknight meals, few dishes can rival the allure of a creamy pasta skillet bursting with flavor. The Creamy Southwest Chicken Pasta Skillet is not just another pasta dish; it’s a delightful fusion of textures and tastes that transport you straight to the heart of Southwestern cuisine. With its rich, creamy sauce and a medley of vibrant ingredients, this dish is sure to become a family favorite. The beauty of this recipe lies not only in its taste but also in its convenience—everything comes together in one skillet, making it perfect for busy evenings when time is of the essence.

Creamy Southwest Chicken Pasta Skillet

Make weeknight dinners a breeze with this Creamy Southwest Chicken Pasta Skillet. This one-pan dish combines tender chicken, crunchy bell peppers, and zesty spices in a rich, creamy sauce that will please the whole family. With simple instructions and vibrant Southwest flavors, you’ll have a satisfying meal ready in no time. Perfect for busy evenings, it’s easy to customize and delicious enough to become a beloved staple in your kitchen. Cook, savor, and enjoy!
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Ingredients
  

12 oz penne pasta

1 lb chicken breast, diced

2 tbsp olive oil

1 cup diced bell peppers (red and green)

1 small onion, diced

3 cloves garlic, minced

1 cup corn (frozen or fresh)

1 can (15 oz) black beans, rinsed and drained

1 cup chicken broth

1 cup heavy cream

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp cumin

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1/4 cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the diced chicken breast, seasoning with salt and pepper. Sauté for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

      Sauté Veggies: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, bell peppers, and corn, and cook for an additional 3-5 minutes until the vegetables are tender.

        Combine Ingredients: Return the cooked chicken to the skillet. Stir in the black beans, chicken broth, heavy cream, smoked paprika, chili powder, and cumin. Bring to a gentle simmer.

          Add Cheese and Pasta: Once the mixture is simmering, stir in the shredded cheese until melted and creamy. Add the cooked penne pasta to the skillet, tossing everything together until well combined and heated through. Adjust seasoning with more salt and pepper if needed.

            Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty kick.

              Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings