Chicken Tex Mex Pasta is a fun and colorful dish that mixes tender chicken, zesty spices, and pasta. It’s like a fiesta in a bowl! 🎉
Cooking this meal is a breeze! I love throwing everything together in one pot—easy clean-up and tasty leftovers! Serve it with a sprinkle of cheese on top for extra yum!
Key Ingredients & Substitutions
Pasta: I like using casarecce for its unique shape, but penne works just as well. If you’re out of these, any pasta you have on hand like rotini or elbow macaroni will do just fine!
Chicken: Diced chicken breast is a great option, but you can substitute it with cooked shredded chicken or even a plant-based protein like chickpeas or tofu for a vegetarian version.
Corn: Fresh corn is delicious, but frozen corn is super convenient and works perfectly here. If you don’t have corn at all, you could use black beans for a different flavor.
Tomatoes: Fresh diced tomatoes add sweetness, but if canned are what you have, go for them! Just make sure to drain them well so your dish isn’t too watery.
Spices: Chili powder and cumin bring warmth and depth. If you want to switch it up, try taco seasoning instead. It’ll give you a similar flavor profile!
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken properly is key to this recipe. Start with bite-sized pieces for even cooking. Here’s how to do it right:
- Heat the olive oil over medium heat and add your seasoned chicken.
- Cook for about 5-7 minutes, stirring occasionally. Look for a nice golden color on the outside.
- Make sure the internal temperature reaches 165°F (75°C) for safety. If you don’t have a thermometer, cut a piece open—no pink should remain!
By keeping the chicken pieces uniform in size, they’ll cook evenly, ensuring a juicy and tender bite in your pasta. Enjoy your cooking!
How to Make Chicken Tex Mex Pasta
Ingredients You’ll Need:
For the Dish:
- 8 oz pasta (casarecce or penne works well)
- 1 lb chicken breast, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced red bell pepper
- 1 cup diced tomatoes or 1 can (14 oz) diced tomatoes, drained
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup tomato sauce or enchilada sauce
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: shredded cheddar or Mexican cheese blend for topping
How Much Time Will You Need?
You’ll need about 30 minutes in total for this recipe. The pasta will take around 10 minutes to cook while you get the chicken and veggies ready. The cooking time for the rest of the ingredients will take about 15-20 minutes. Lastly, a few minutes to garnish and serve, and you’re all set!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your pasta and cook it according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside.
2. Sauté the Chicken:
While the pasta cooks, grab a large skillet and heat the olive oil over medium heat. Add the diced chicken and sprinkle it with salt and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Cook the Veggies:
In the same skillet, toss in the chopped onions and minced garlic. Sauté these until the onions are translucent and fragrant, about 3-4 minutes. Next, add the diced red bell pepper and corn, cooking them for another 3-4 minutes until they’re slightly softened.
4. Add the Spices and Sauce:
Now it’s time to spice things up! Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if you like a bit of heat). Let the spices cook for about a minute to toast them up nicely. Then, add the diced tomatoes, tomato sauce, and chicken broth. Stir everything together and let the sauce simmer for about 5-7 minutes to blend the flavors.
5. Combine Everything:
Return your cooked chicken to the skillet, mixing it in well, and heat for an additional 2-3 minutes. Then, add the cooked pasta to the skillet and toss everything together until the pasta is nicely coated with that delicious Tex Mex sauce.
6. Final Touches:
Give it a taste and adjust the seasoning with salt and pepper if needed. Serve your Chicken Tex Mex Pasta hot, garnished with fresh chopped cilantro and a sprinkle of shredded cheese on top if you’d like!
Enjoy your hearty, flavorful Chicken Tex Mex Pasta!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great healthier option. Just be aware that it may require a slightly longer cooking time, so check the package instructions for the best results.
How Do I Make This Recipe Spicier?
If you prefer a kick, consider increasing the amount of cayenne pepper or adding diced jalapeños when cooking the vegetables. A splash of hot sauce at the end can also amp up the heat!
Can I Store Leftovers?
Yes, you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth or water to keep it moist.
What Can I Use Instead of Chicken?
If you want a vegetarian option, you can substitute the chicken with black beans, chickpeas, or even grilled vegetables like zucchini or mushrooms. Just adjust the cooking time accordingly!