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Weeknight • Chicken

One-Pot Southwestern Chicken Pasta

A creamy, flavorful one-pot pasta dish loaded with chicken, corn, black beans, and Southwestern spices – incredibly easy and satisfying.

Prep
10 min
Cook
20 min
Servings
4
Level
Weeknight
One-Pot Southwestern Chicken Pasta

Get ready for a flavor explosion in just one pot! This Southwestern Chicken Pasta is ridiculously easy to make, calling for minimal cleanup and maximum deliciousness. It's packed with tender chicken, savory black beans, sweet corn, and a creamy, cheesy sauce infused with a kick of Southwestern spice. Your weeknight dinner just got a serious upgrade!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Pinch of cayenne pepper (optional, for heat)
  • 2.5 cups chicken broth
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 8 oz short pasta (e.g., rotini, penne)
  • 1/2 cup heavy cream or milk
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Salt and black pepper to taste

For Garnish (Optional)

  • Fresh cilantro, chopped
  • Diced avocado
  • Sour cream or Greek yogurt

Preparation

  1. Step 1

    Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook for 5-7 minutes, until browned on all sides. Remove chicken from pot and set aside.

  2. Step 2

    Add chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne (if using), and cook for 1 minute until fragrant.

  3. Step 3

    Pour in chicken broth and diced tomatoes (with their liquid). Add the uncooked pasta, stirring to ensure it's submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is almost al dente, stirring occasionally to prevent sticking.

  4. Step 4

    Stir in the cooked chicken, black beans, and frozen corn. Pour in the heavy cream (or milk) and half of the shredded cheese. Stir until the cheese is melted and the sauce is creamy.

  5. Step 5

    Cook uncovered for another 2-3 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.

  6. Step 6

    Remove from heat, stir in the remaining shredded cheese, and let sit for a couple of minutes to melt. Serve hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream if desired.

Tips

  • Use boneless, skinless chicken thighs for even juicier results.
  • If you like extra heat, add a diced jalapeño or serrano pepper with the onion.
  • Any short pasta shape like macaroni, penne, or bow ties will work well in this recipe.

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