This Easy Mexican Chicken Pasta is a fun twist on dinner! It mixes tender chicken, colorful peppers, and zesty taco seasoning with pasta, creating a dish that’s packed with flavor.
Making it is a breeze! I love that I can toss everything together in one pot—less mess and more time for Netflix. Plus, it’s a tasty way to sneak in veggies! 🍝🌶️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here. If you’re looking for a lighter option, try using chicken thighs! For a vegetarian version, you can substitute the chicken with black beans or chickpeas.
Taco Seasoning: A packet of taco seasoning adds great flavor. If you don’t have any, a mix of paprika, cumin, and chili powder works well. You can adjust the spices based on how spicy you want your dish!
Pasta: Penne or rotini are my favorites since they hold onto the sauce well. You could also use gluten-free pasta or even zoodles (zucchini noodles) for a lighter option.
Cheese: Cheddar adds a nice meltiness. Monterey Jack or a Mexican cheese blend are also great choices. If you’re vegan, use dairy-free cheese or skip it altogether!
How Do I Ensure My Pasta Turns Out Perfectly Cooked?
Getting the pasta just right in this recipe is key. Here’s what to watch for:
- After adding the broth and salsa, make sure the pasta is mostly submerged. This ensures even cooking.
- Stir occasionally to prevent sticking. If you notice the pasta soaking up too much liquid, you can add a little extra broth or water.
- Check your pasta a minute or two before the recommended time, just to see if it’s tender enough for your taste.
Removing it from the heat promptly will help avoid overcooking. Trust your instincts, and enjoy the process!
How to Make Easy Mexican Chicken Pasta
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 packet (about 1 tablespoon) taco seasoning
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups uncooked pasta (penne or rotini work well)
- 2 1/2 cups chicken broth
- 1 cup salsa
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper, to taste
- Sour cream, for serving (optional)
How Much Time Will You Need?
This fantastic Mexican Chicken Pasta dish is quick to make! You’ll need around 10 minutes to prep the ingredients and about 20-25 minutes for cooking. In total, plan for around 35 minutes from start to finish—perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the bite-sized chicken pieces. Sprinkle the taco seasoning over the chicken and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Add the Veggies:
Next, toss in the diced onion, red bell pepper, and green bell pepper into the pan. Cook these together for another 3-4 minutes until the vegetables become tender. They should be colorful and vibrant!
3. Stir in Garlic:
Now it’s time to add the garlic! Stir in the minced garlic and cook for another 30 seconds, just until you can smell that delicious aroma filling your kitchen.
4. Combine with Pasta and Liquid:
Pour in the chicken broth and salsa, then add the uncooked pasta. Give everything a good stir to combine, making sure the pasta is mostly submerged in the liquid. This will help the pasta cook evenly.
5. Simmer Until Cooked:
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 12-15 minutes. Remember to stir occasionally! You want the pasta to be tender and for most of the liquid to be absorbed.
6. Melt the Cheese:
Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded cheese over the top and cover the pan again to let the cheese melt. It’s going to be ooey-gooey delicious!
7. Final Touches:
Garnish your dish with the chopped cilantro, if you like, and season with a bit of salt and pepper to taste. This adds a fresh flavor to your pasta!
8. Serve and Enjoy:
Serve your warm Mexican Chicken Pasta right away. If you’d like, add a dollop of sour cream on the side for extra creaminess. Enjoy your meal!
There you go—your flavorful and easy Mexican Chicken Pasta dinner is ready to be devoured! Enjoy each bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, but you’ll need to thaw it completely first! The best way is to thaw in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Once thawed, cut it into bite-sized pieces, and you’re good to go!
Can I Make This Pasta Ahead of Time?
Absolutely! You can prepare the chicken and sauté the vegetables in advance, then store them in the fridge for up to 2 days. When you’re ready to eat, just add them to the pot with the chicken broth, salsa, and pasta to cook.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally until heated through.
Can I Substitute Ingredients?
Definitely! You can swap the chicken for ground turkey or even black beans for a vegetarian option. Feel free to mix and match the veggies, too—zucchini, corn, or spinach would all be great additions!
