Southwest Chicken Pasta
Tender chicken, corn, cherry tomatoes, and pasta all tossed together in a smoky chipotle cream sauce.
Print
Pin
Servings: 6 servings
Ingredients
- 8 ounces rotini pasta
- 1 pound boneless skinless chicken breasts (see note)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup unsalted butter
- 1 chipotle pepper finely chopped (see note)
- 3 tablespoons adobo sauce
- 1 cup heavy cream
- 2 cups shredded white cheddar cheese see note
- 1 tablespoon chopped fresh cilantro
- 1 cup frozen corn see note
- 8 ounces cherry tomatoes halved
Instructions
- Boil the pasta following package instructions.
- Slice the chicken breasts in half crosswise. Season each with the salt and pepper. Heat the olive oil in a large pan over medium heat. Place the chicken breasts in the pan and cook them for four to five minutes on each side or until they are cooked through. Remove the chicken from the pan and cut the chicken into bite-sized pieces.
- Melt the butter in the same pan over medium heat. Once melted, add the chipotle pepper and adobo sauce and stir to combine. Add the cream and, once it’s heated, add the cheese. Stir until the cheese has melted and the sauce is smooth. Add the cilantro and stir.
- Add the chicken, corn, and tomatoes. Stir to combine and serve.
Notes
To make it even easier, use shredded rotisserie chicken and skip cooking it. Make the rest of the recipe as directed and add the shredded chicken at the end.
For an extra smoky flavor, substitute the same amount of smoked cheddar cheese in place of the white cheddar.
If you leave the corn out at room temperature while you make the dish, it will thaw by the time you add it. Even if it's still cold, it will warm up quickly in the sauce.
Nutrition Estimate
Calories: 672kcal | Carbohydrates: 41.8g | Protein: 34.2g | Fat: 40g | Saturated Fat: 22g | Trans Fat: 0.8g | Cholesterol: 157.6mg | Sodium: 570mg | Fiber: 2.8g | Sugar: 5.5g
Sign up here to get recipes delivered to your email!