Best 4 Southwestern Cheddar Chicken Pasta Recipes
**Indulge in a Flavorful Culinary Journey with Southwestern Cheddar Chicken Pasta Recipes**
Embark on a tantalizing culinary adventure with our collection of Southwestern Cheddar Chicken Pasta recipes. These dishes combine the vibrant flavors of the Southwest with the comforting goodness of pasta and tender chicken. From creamy one-pot wonders to zesty skillet creations, our recipes cater to diverse tastes and cooking preferences. Explore a symphony of flavors, textures, and colors as you whip up these delectable meals. Each recipe is carefully crafted to deliver a harmonious blend of spices, fresh ingredients, and tantalizing aromas. Get ready to tantalize your taste buds and create a memorable dining experience with our Southwestern Cheddar Chicken Pasta extravaganza.
SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY
Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C)
- Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
- In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
- Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
- Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
- Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams
SOUTHWESTERN CHEDDAR CHICKEN PASTA
Start with Ultimate Chicken Helper® and serve your family this delicious southwestern skillet for an easy and delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In 12-inch skillet, place hot water, milk, seasoning mix and uncooked pasta (from Ultimate Chicken Helper box). Heat to boiling over medium-high heat, stirring occasionally.
- Reduce heat. Cover; simmer 6 minutes, stirring occasionally.
- Stir in frozen corn, black beans and chicken. Return to boiling; reduce heat. Cover; simmer 5 to 7 minutes longer or until pasta and vegetables are tender. Remove from heat. Stir in creamy Cheddar cheese sauce (from Ultimate Chicken Helper box) until well mixed; stir in tomato and 3 tablespoons of the cilantro. Cook until hot. Sprinkle with remaining cilantro. Serve with lime wedges.
Nutrition Facts : Calories 350, Carbohydrate 44 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 4 g, TransFat 0 g
MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
SOUTHWEST CHICKEN PASTA
Make and share this Southwest Chicken Pasta recipe from Food.com.
Provided by SkinnyMinnie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
- Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
- Cut the chicken across the short side to create strips.
- Heat the olive oil in a wide skillet over high heat.
- When the oil is hot, add the chicken.
- Spread it out into a single layer.
- Then add the sliced peppers.
- Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
- Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
- Remove the skillet from the heat.
- Stir in the sour cream.
- Spoon cooked penne into a serving bowl or onto plates.
- Top with the chicken mixture.
- Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.
Tips:
- For the best flavor, use high-quality ingredients. Fresh vegetables, flavorful cheese, and tender chicken will make a big difference in the final dish.
- Don't be afraid to adjust the recipe to your liking. If you like things spicier, add more chili powder or cayenne pepper. If you prefer a milder flavor, use less. You can also add different vegetables or cheeses to create your own unique dish.
- Be careful not to overcook the chicken. Overcooked chicken is tough and dry. Cook it until it is just cooked through, then remove it from the heat and let it rest for a few minutes before cutting it.
- If you don't have a Dutch oven, you can use a large pot or skillet. Just make sure that it is large enough to hold all of the ingredients comfortably.
- Serve the pasta immediately, garnished with fresh parsley or cilantro. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Southwestern Cheddar Chicken Pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a new pasta recipe to try, give this one a try. You won't be disappointed!
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