Fiesta Chicken Pasta

Get ready to delight your taste buds with this Fiesta Chicken Pasta—a vibrant and flavor-packed dish that's perfect for busy weeknights or family dinners. Juicy, spice-marinated chicken breasts are paired with tender penne pasta and a medley of colorful bell peppers, black beans, sweet corn, and zesty diced tomatoes with green chilies. Tossed in a creamy, cheesy sauce seasoned with smoky paprika and cumin, this dish brings bold Tex-Mex flavors to your table in just 40 minutes. Garnished with fresh cilantro and a squeeze of lime, this easy one-skillet meal is as visually stunning as it is delicious. Ideal for pasta lovers seeking a spicy twist, Fiesta Chicken Pasta is sure to become a go-to favorite in your recipe repertoire!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper
• 12 ounces penne pasta
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained
• 1 15-ounce can diced tomatoes with green chilies
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, cut into wedges

Directions

Step 1

Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, season the chicken breasts with salt, black pepper, smoked paprika, garlic powder, cumin, and cayenne pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side, or until the chicken is fully cooked and no longer pink inside. Remove from the skillet and set aside to rest.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced red and yellow bell peppers for 2-3 minutes until slightly softened.

Step 5

Stir in the black beans, corn, and diced tomatoes with chilies. Cook for an additional 2-3 minutes until heated through.

Step 6

Reduce the heat to low and stir in the heavy cream. Let it simmer for 1-2 minutes, then stir in the shredded cheddar cheese until melted and creamy.

Step 7

Slice the cooked chicken breasts into thin strips and return them to the skillet. Add the cooked pasta and toss everything together until well combined and coated with the sauce.

Step 8

Garnish with freshly chopped cilantro and serve with lime wedges on the side for an optional citrusy kick.

Nutrition Facts

Serving size	2390.4 grams (2390.4g)

Amount per serving	% Daily Value*
Calories	3905

Total Fat 168.90g	217%
Saturated Fat 80.70g	404%
Polyunsaturated Fat 2.70g
Cholesterol 657mg	219%
Sodium 5495mg	239%
Total Carbohydrate 383.70g	140%
Dietary Fiber 46.80g	167%
Total Sugars 32.80g
Protein 207.60g	415%

Vitamin D 4IU	18%
Calcium 1098mg	84%
Iron 26mg	143%
Potassium 4241mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 21.4%

Carbs: 39.5%