Description
This Mexican Chicken Pasta is a flavorful and creamy fusion dish combining tender chicken, vibrant bell peppers, spicy green chiles, and cheesy pasta. With a blend of cumin and chili powder, this recipe delivers a comforting, mildly spicy meal perfect for weeknight dinners or casual gatherings.
Ingredients
Protein and Spices
- 2 tablespoons olive oil
- 1 lb chicken breast
- 1 tablespoon cumin (divided)
- 1 tablespoon chili powder (divided)
- 1/2 teaspoon salt (divided)
Vegetables
- 2 bell peppers (different colors, or 8 small bell peppers, cleaned and sliced)
- 4 oz green chiles (diced)
Pasta and Dairy
- 8 oz fettuccine pasta
- 2/3 cup heavy cream
- 2/3 cup milk
- 1 cup cheddar cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
Instructions
- Prepare and Cook Chicken: Slice the chicken breasts into small bite-sized pieces. Heat the olive oil in a large skillet over high heat. Add the chicken pieces and immediately season with half the cumin, half the chili powder, and half the salt. Cook the chicken for several minutes, stirring constantly, until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced bell peppers and cook for about 2 minutes or until they begin to soften. Stir in the diced green chiles, then return the cooked chicken to the skillet and combine.
- Cook Pasta: Meanwhile, cook the fettuccine pasta according to the package directions until al dente. Drain the pasta well.
- Combine Pasta with Chicken and Vegetables: Add the drained pasta to the skillet with the chicken and vegetables. Stir to mix all ingredients evenly.
- Create Creamy Sauce: Pour in the heavy cream and milk, then bring the mixture to a boil over medium heat. Quickly add the shredded cheddar and mozzarella cheeses, stirring continuously until the cheese is melted and the sauce is smooth. Reduce the heat to low to maintain a gentle simmer.
- Season and Finish: Add the remaining cumin, chili powder, and salt to the skillet. Stir well to incorporate all the flavors evenly. Taste and adjust seasoning by adding more salt, cumin, or chili powder as desired. Cook for an additional minute to let flavors meld, then serve warm.
Notes
- Use a mix of bell pepper colors to enhance the dish’s visual appeal and flavor complexity.
- Adjust the amount of chili powder to control the spiciness level.
- For a lighter option, substitute heavy cream with half-and-half or reduce the amount of cream.
- To make this dish gluten free, swap fettuccine with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
