One Pan Southwest Chicken Alfredo Skillet, is the answer to your EASY WEEKNIGHT MEAL needs! Loaded with chicken, corn, beans, and more. SO yum!
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Southwest Chicken Alfredo Recipe
Sometimes we just need a big helping of comfort, and this skillet dinner is everything!
Cheesy and creamy, this one pan Southwest chicken alfredo is all cooked on the stovetop in a skillet with a few simple, but super tasty ingredients.
Bring on the comfort and the cheese!
Be sure to try my Southwest Pinwheels and Southwest Chicken Bake too!
Why you will love this recipe!
- One skillet: Weeknight meals are no fun if there’s lots of clean up to do afterwards! Clean up is a breeze with this recipe.
- Quick: Ready to serve in 30 minutes, this is a perfect meal after a busy day.
- So comforting: Delicious, easy, cheesy and all kinds of yum. The whole family will love this!
How to make One Pan Southwest Chicken Alfredo
Be sure to scroll down for the full recipe!
- Brown the chicken cubes in the skillet.
- Add the garlic.
- Pour in the cream and broth and stir in the seasonings.
- Add the pasta and boil.
- Add in the corn, beans and tomatoes.
- Cook til pasta is al dente.
- Stir in the cheese and serve.
Can you make it ahead of time?
This Southwest chicken alfredo is best served as soon as it’s ready, but leftovers will keep well in the fridge for up to 4 days. Reheat on the stovetop to serve.
What’s the best pasta to use?
I made this with penne pasta, but it will work well with most short shaped like fusilli, macaroni or farfelle. You can use whole wheat pasta, but the cooking time will increase slightly, or use a a gluten-free pasta if you have an intolerance.
What do you serve it with?
This is a delicious, comforting and filling meal all by itself, but it’s great to serve with some Texas toast or a side of veggies. You can easily add in more veggies as well if you like, like onions or mushrooms, when the chicken is browning.
Recipe Notes and Tips
- Drain and rinse the corn and black beans before using. They can be quite salty if not rinsed.
- You can also use frozen or fresh corn.
- I like to make this with black beans, but red kidney beans would work great too.
This Southwest chicken alfredo is one delicious and easy dinner. All cooked in the skillet on the stovetop, it’s a perfect go to after a busy day.
More Skillet Recipes
One Pan Southwest Chicken Alfredo Skillet
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into 1 inch cubes
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 1/2 cups heavy cream
- 1 cup low sodium chicken broth
- 8 ounces penne pasta
- 1 ounce 1 packet taco seasoning
- 7 ounces about 1/2 a can corn, drained and rinsed
- 7 ounces about 1/2 a can black beans, drained and rinsed
- 7 ounces about 1/2 a can diced tomatoes, drained
- 1/2 cup shredded or grated parmesan cheese
- chopped parsley or cilantro for garnish
Instructions
- Heat oil over medium high heat in a large skillet.
- Toss in the chicken cubes and brown each side for about 1-2 minutes. You don’t have to cook the chicken completely through, but enough so they are almost cooked.
- Add minced garlic to the skillet and continue cooking for another minute.
- Pour in the cream, broth, and taco seasoning and season with salt and pepper to taste. Stir to combine. Add pasta and bring to a light boil, stirring occasionally.
- Once boiling, reduce heat to low and add in corn, beans, and tomatoes. Stir to combine. Cover and allow to cook for about 20 minutes, or until pasta is al dente.
- Just before serving, stir in your parmesan cheese and garnish with either chopped cilantro or parsley.
- Serve hot. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Drain and rinse the corn and black beans before using. They can be quite salty if not rinsed.
- You can also use frozen or fresh corn.
- I like to make this with black beans, but red kidney beans would work great too.
Nutrition Information
This was super easy to make and also delicious! My fiancé loved it too! We left out the beans and cheese but it was still great. I added a touch of cumin and it gave a nice sweet touch! Also used garlic powder instead of garlic. Yum!
Great substitutions! I may have to try it that way some time!
I made this for dinner tonight after I saw it on your Instagram account. It was a hit. I will definitely make it again. Easy and one pot for a family of four.
Thanks, Robyn! I’m so glad you all enjoyed it!!
I absolutely love this recipe!! It’s a great comfort food dish! I was wondering if anyone has made it with rice instead of pasta? I am going to try it tonight!
Let us know how it goes!
It was delicious! We put it in tortilla shells and it was like a home made Chipotle burrito!!
Thanks, Cathy!
Amazing! Easy to make! Picky kids all loved it! Will definitely be adding this to my meal rotation!
Thanks, Jennifer!
Great meal. My kids loved it. I accidentally got cream corn so did not use it but it was still very good.
Thanks! I am glad your family loved it!
My kids loved this! Wondering if you think there is any way to make double and freeze some for a future meal more casserole style? Would it work?
I think it might work, but haven’t tried it so I don’t have exact tips to share. I don’t see why not though! So glad your kids loved it :) :)
I know I’m missing it but how many servings is this?
This dish is just ridiculously amazing!!! I am so glad that I doubled the recipe right out of the gate. We could not stop eating this! And my Daughter in law, who has never eaten a leftover in her life, asked that if there was any left over would it be ok if she took it for lunch the next day!!! The only thing I did differently was to use fire roasted garlic diced tomatoes. Just ridiculously delicious. I have never left a comment on a recipe before, and I’ve made some pretty delicious RECIPEs. It’s just not something I do. Congrats. This is over the top!!
YAY! Can’t tell you how happy it makes me to hear that!! Love that you guys loved it. And LOVE the idea of fire roasted tomatoes. YUM!
How many calories in a serving and how big is a serving?
As always, this looks amazing!