This creamy chicken alfredo pasta is made with penne and a tomato alfredo sauce for incredible flavor! For a southwest-inspired mix, penne, chicken, beans, corn, tomatoes, taco seasoning, and more are all cooked in one pan, for the easiest weeknight pasta dinner. Everyone will love this southwest chicken alfredo!

close up on skillet filled with penne pasta, chicken, black beans, and corn

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Southwest Chicken Alfredo

This creamy chicken alfredo penne recipe is the perfect easy dinner! The combination of chicken, penne, and alfredo with taco seasoning, beans, and corn makes the most delicious dish.

Creamy and cheesy, this one pan Southwest chicken alfredo pasta is all cooked on the stovetop in a skillet with a few simple, but super tasty ingredients.

This one pan pasta skillet meal is so easy and quick to make. It’s unique, comforting, and irresistible. The entire family will love this one!

Why You’ll Love this Chicken Alfredo Penne Recipe:

  • ONE PAN: Make weeknight dinners easier with this one pan recipe. The whole meal is cooked in one skillet, so cooking and cleaning will be a breeze!
  • 30 MINUTE MEAL: This chicken alfredo penne pasta can be made in just about 30 minutes, so you can get dinner on the table in a snap!
  • CREAMY SOUTHWEST FLAVOR: The combination of heavy cream and cheese to make an alfredo sauce, with the taco seasoning and other ingredients for a southwest-inspired flavor…it’s unique, delicious, and hard to resist!

Weeknight meals are going to be so simple with this chicken alfredo penne!

If you love southwest-inspired flavors, be sure to try my Southwest Pinwheels too!

bowl of chicken alfredo penne pasta topped with cheese
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Ingredients

  • Chicken: I recommend using boneless, skinless chicken breast for this recipe. Chop it into small cubes to cook.
  • Penne Pasta: Penne is the perfect type of pasta for this dish!
  • Heavy Cream: Heavy cream is what turns the sauce into a creamy alfredo.
  • Chicken Broth: Broth adds more flavor than water. I like using low sodium broth.
  • Black Beans: Use a can of black beans, drained and rinsed. You could use kidney beans if you prefer.
  • Corn: Use a can of corn, drained and rinsed. You could also use frozen corn, just thaw before using.
  • Tomatoes: Use a can of diced tomatoes, drained.
  • Taco Seasoning: A packet of taco seasoning adds that delicious southwest flavor!

Check the recipe card for the full ingredients list!

How to Make Southwest Chicken Alfredo Penne

Be sure to see the recipe card below for full ingredients & instructions!

  1. Brown the chicken in the skillet.
  2. Add the garlic.
  3. Pour in the cream and broth and stir in the seasonings.
  4. Add the pasta and boil.
  5. Add in the corn, beans and tomatoes.
  6. Cook until pasta is al dente.
  7. Stir in the cheese and serve!
how to make chicken alfredo pasta in a skillet step by step photos
southwest chicken alfredo pasta in a skillet
Can I make this pasta ahead of time?

This chicken alfredo penne 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.

Can you cook penne in chicken broth?

Yes! Generally, you can boil pasta in liquids other than water, and chicken broth is a great option to add flavor. Here, we’re using broth instead of water to cook the pasta and bring all the ingredients together.

What else can I add to this southwest penne pasta?

There are plenty of ways to change up this recipe a little bit. Make it a bit spicier by adding jalapenos or chilis. Add some spinach to sneak in more greens. Stir in some broccoli, or add more cheese.

Serving Suggestions

This chicken alfredo penne pasta is so rich, creamy, and filling on it’s own. It makes a great main dish, and definitely works as a lone dish on busy nights. But I do like serving it along with some bread, and maybe some salad or veggies.

bowl of penne pasta with chicken, corn, and black beans
close up on a bowl of chicken alfredo penne

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, instead of canned.
  • Store leftovers in an airtight container, and keep in the refrigerator up to 4 days.
  • Most ingredients can easily be substituted, if needed.

What pasta should I use for this southwest chicken alfredo?

I think this southwest chicken alfredo pasta works best with penne. It’s easy to eat with all the other ingredients, and it holds both the creamy sauce and chunkier ingredients well.

You can use another type of pasta though! It works well with most short, shaped noodles, like rotini, macaroni, or farfelle. I wouldn’t recommend using fettuccine, or any long noodles.

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 is tomato alfredo sauce?

Alfredo is a cream-based sauce, traditionally made with heavy cream, butter, and cheese. It’s super creamy and rich in flavor. Tomato alfredo just adds tomatoes into the mix, combining two great sauces with a red-tinged color.

With this chicken alfredo penne recipe, everything is made together in one pan. So the tomatoes, cream, taco seasoning, and everything else creates a unique, southwest inspired flavor.

More Chicken Pasta Recipes We Love

southwest chicken alfredo penne in a skillet

This Southwest chicken alfredo penne pasta is one delicious and easy dinner. Being able to cook everything in one skillet on the stovetop makes it a perfect go-to after a busy day.

More One Pan Skillet Meals

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Recipe Card

One Pan Southwest Chicken Alfredo

4.54 from 49 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4
Author: Becky Hardin
close up on skillet filled with penne pasta, chicken, black beans, and corn
This creamy chicken alfredo pasta is made with penne and a tomato alfredo sauce for incredible flavor! For a southwest-inspired mix, penne, chicken, beans, corn, tomatoes, taco seasoning, and more are all cooked in one pan, for the easiest weeknight pasta dinner. Everyone will love this southwest chicken alfredo!
Save this recipe!
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Ingredients 

  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 teaspoons minced garlic
  • Kosher salt and freshly ground black pepper to taste
  • cups heavy cream
  • 1 cup low sodium chicken broth
  • 8 ounces dry penne pasta ½ box
  • 1 ounce taco seasoning 1 packet
  • 7 ounces canned corn about ½ can, drained and rinsed
  • 7 ounces canned black beans about ½ can, drained and rinsed
  • 7 ounces canned diced tomatoes about ½ can, drained and rinsed
  • ½ cup shredded or grated Parmesan cheese
  • Chopped fresh parsley or cilantro optional, for garnish

Instructions 

  • Heat the oil over medium high heat in a large skillet.
    2 tablespoons olive oil
  • 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.
    2 boneless, skinless chicken breasts
    chicken cooking a skillet
  • Add the minced garlic to the skillet and continue cooking for another minute.
    2 teaspoons minced garlic
    small pieces of chicken cooking in a skillet
  • Pour in the cream, broth, and taco seasoning, and season with salt and pepper to taste. Stir to combine.
    1½ cups heavy cream, 1 cup low sodium chicken broth, 1 ounce taco seasoning, Kosher salt and freshly ground black pepper
    chicken cooking in creamy alfredo sauce
  • Add the pasta and bring to a light boil, stirring occasionally.
    8 ounces dry penne pasta
    penne and chicken submerged in creamy alfredo sauce
  • 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.
    7 ounces canned corn, 7 ounces canned black beans, 7 ounces canned diced tomatoes
    chicken alfredo pasta cooking a skillet
  • Just before serving, stir in your Parmesan cheese and garnish with either chopped cilantro or parsley.
    ½ cup shredded or grated Parmesan cheese, Chopped fresh parsley or cilantro
    skillet of penne pasta with chicken

Video

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.
Storage: Store one pan Southwest chicken alfredo in an airtight container in the refrigerator for up to 3 days.
Calories: 808kcalCarbohydrates: 68gProtein: 31gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 148mgSodium: 1251mgPotassium: 804mgFiber: 7gSugar: 7gVitamin A: 2162IUVitamin C: 12mgCalcium: 223mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.54 from 49 votes (41 ratings without comment)
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32 Comments
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paige
paige
November 17, 2021 11:25 pm

This was so good. And so simple that I can’t believe I’ve never thought about it myself before. Scouring the rest of your site now for more recipes. :)

Becky Hardin
Becky Hardin
November 18, 2021 12:48 pm
Reply to  paige

Thanks for stopping by, Paige!

Maddie
Maddie
April 1, 2020 8:34 am

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!5 stars

Becky Hardin
Becky Hardin
April 9, 2020 12:58 pm
Reply to  Maddie

Great substitutions! I may have to try it that way some time!