Hey there! You know those days when you want something creamy and comforting but also full of bold flavor? That’s when I turn to this Creamy Southwest Chicken Pasta. It’s rich, a little spicy, and the sauce is just so good—you’ll want to lick the plate clean.
What I really love? It all comes together in about 30 minutes, which means dinner is on the table fast. It’s perfect for busy nights or when you just don’t feel like spending hours in the kitchen. And yes, the leftovers are just as amazing the next day—if you have any!
Easy Ingredient Swaps That Still Taste Great
You don’t need to stress if you’re missing a few ingredients. This recipe is super flexible and still turns out delicious every time. Here are some smart swaps I’ve tried:
- No penne? Use rotini, fusilli, or whatever pasta you have. Just adjust the cook time.
- No chicken breast? Try cooked rotisserie chicken, turkey breast, or even canned chickpeas for a vegetarian option.
- No taco seasoning? Mix up ½ tsp cumin, ½ tsp paprika, and a dash of chili powder for your own homemade version.
- No cream? Use half-and-half or even a mix of milk and cream cheese for something lighter.
- Want it dairy-free? Coconut cream or unsweetened oat cream can work. It changes the flavor a bit, but still tastes great!
It’s all about using what you have and making it work for you.
How to Make Creamy Southwest Chicken Pasta
Ingredients
Pasta + Chicken:
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
Seasoning + Sauce:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon taco seasoning
- 1 cup diced tomatoes (fresh or canned)
- 1 cup heavy cream
- ½ cup cream cheese, softened
- ¼ cup chicken broth (add more as needed)
- Salt and pepper to taste
Cheese + Garnish:
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
Instructions
- Cook the Pasta
Boil a big pot of salted water. Add the pasta and cook until al dente (that means tender but still firm). Drain and set aside. Don’t forget to save a little pasta water in case you need to loosen the sauce later. - Sauté the Chicken
In a large skillet, heat olive oil over medium heat. Add the diced chicken, then sprinkle with garlic powder, onion powder, taco seasoning, salt, and pepper. Cook for about 7–8 minutes, stirring often, until the chicken is cooked through and golden. - Add Tomatoes
Stir in the diced tomatoes and cook for 2–3 minutes. They add a nice tangy kick and blend beautifully with the seasoning. - Make It Creamy
Turn the heat down low. Add the heavy cream, cream cheese, and chicken broth. Stir gently until everything melts together into a smooth, creamy sauce. If it looks too thick, add more broth a splash at a time. - Melt in the Cheese
Now stir in your shredded cheese. Let it melt all the way into the sauce—it’ll make everything extra cheesy and perfect. - Toss with Pasta
Add your cooked pasta to the skillet. Stir it gently so the creamy sauce coats every bite of pasta. This is where all the flavor comes together! - Serve and Garnish
Spoon the pasta into bowls and top with fresh cilantro. You can also add a little more cheese on top if you want (I usually do!).
Tips to Get That Creamy, Perfect Sauce
- Use softened cream cheese so it melts faster and blends smoothly.
- Keep the heat low once the cream is added. High heat can make the sauce break or get grainy.
- Add broth slowly if your sauce is too thick. Don’t pour too much at once—just a little at a time.
- Taste and adjust: Everyone likes different spice levels, so feel free to add more taco seasoning or chili flakes!
This sauce is rich, silky, and coats the pasta beautifully. You’ll want every last bite.
Can I use another type of pasta?
Of course! Rotini, bow-tie, or even spaghetti work just fine. Just keep an eye on cook times.
What if I don’t have heavy cream?
Use half-and-half, or mix ¾ cup milk with ¼ cup melted butter. It’s a little lighter, but still creamy. You might need to simmer a bit longer to thicken it.
Can I use cooked chicken?
Yes! Just skip the chicken cooking step. Add your cooked chicken when you stir in the tomatoes, and let it heat through before adding the cream.
How should I store leftovers?
Put them in a sealed container and refrigerate for up to 3 days. Reheat gently with a splash of broth or milk to bring back the creamy texture.
Let’s Make Dinner Easy and Delicious Together!
That’s it—Creamy Southwest Chicken Pasta, ready in about 30 minutes and loaded with flavor. I hope you try it soon because once you do, you’ll want to keep this one on repeat. It’s creamy, zesty, and just the right amount of spicy!
Let me know how it turns out for you! And don’t forget to follow me on Pinterest for more quick, cozy recipes that are full of flavor and made with love. Let’s keep dinner simple, but never boring!
