Southwest Chicken Pasta Recipe

Southwest Chicken Pasta Recipe

This Southwest Chicken Pasta is a one-pot wonder, full of veggies, cheese, and chicken. Your family will ask for it again and again.

Course Dinner

Cuisine Southwestern

Keyword Chicken Pasta Casserole, Southwest Pasta Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings portions

Calories 1028kcal

Author Katie Cooksey

Ingredients

1/2 lb rotini pasta or pasta shape of choice
4 tablespoons butter
1 1/2 cups onion diced
1 clove garlic minced
1 green bell pepper diced
1 red bell pepper diced
2 jalapenos* seeded and diced
10 oz corn frozen, or kernels from 3 fresh ears of corn
1/4 cup all purpose flour or more, depending on how much liquid the veggies give off
2 cups chicken stock
2 teaspoons ground cumin
1 teaspoon chili powder
salt to taste
black pepper to taste
1/3 cup heavy cream
1 1/2 cups cheddar cheese shredded, divided
1/2 cup mozzarella cheese shredded
2 cups rotisserie chicken shredded
1 1/2 cups tortilla chips crushed

US Customary - Metric

Instructions

Preheat oven to 350° F.
Bring a large oven safe pot (like a dutch oven**) of water to a boil. Salt generously and cook pasta for half the time recommended on the box. Drain and set aside.
In the same hot pot, melt butter and saute onions, garlic, peppers, jalapenos and corn until tender...about 7 minutes or so.
Sprinkle in flour and stir. Cook 2 minutes, then pour in chicken stock and whisk.
Stir in cumin, chili powder, salt and black pepper. Increase heat to thicken sauce.
Turn of heat and add mozzarella cheese, one cup of the cheddar cheese, heavy cream, chicken and cooked pasta. Stir to combine.
Top with crushed tortilla chips and the remaining 1/2 cup of cheddar cheese. Bake uncovered or 20-30 minutes or until hot and bubbly. Serve.

Video

Notes

*Reduce or omit jalapenos if sensitive to spicy foods.

**I wanted this to be a one-pot recipe, but if you don't have a dutch oven or other oven safe pot, feel free to transfer the pasta to a casserole dish and bake.

Nutrition