One Pan Southwest Chicken Alfredo
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!
Servings: 4
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
- 1½ 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
- Add the minced garlic to the skillet and continue cooking for another minute.2 teaspoons minced garlic
- 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
- Add the pasta and bring to a light boil, stirring occasionally.8 ounces dry penne pasta
- 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
- 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
Video
Notes
- 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
Calories: 808kcal | Carbohydrates: 68g | Protein: 31g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 1251mg | Potassium: 804mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2162IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 3mg