This easy Southwestern recipe with Mexican Chicken Pasta, bell peppers and green chiles smothered in a creamy Cheddar Mozzarella sauce is pure love! The best comfort food that you can make using only simple ingredients in an hour from start to finish. If you are a huge fan of pasta and Mexican cuisine, I am pretty sure you’ll enjoy this scrumptious Mexican Chicken Pasta!
2 tbsp olive oil
1 pound chicken breast
1 tbsp cumin divided
1 tbsp chilli powder divided
1/2 tsp salt divided
2 bell peppers of different colours, or 8 small bell peppers, cleaned and sliced
4 ounces green chiles diced
8 ounces pasta fettuccine
2/3 c. heavy cream
2/3 c. milk
1 c. cheddar cheese shredded
1/2 c. mozzarella cheese shredded
How to make Mexican Chicken Pasta
Step 1: Into small bites, slice the chicken.
Step 2: In a large skillet, heat the olive oil. Once the oil is hot, add the chicken pieces to the skillet along with half each of cumin, chilli powder, and salt. Cook over high heat for a couple of minutes, stirring constantly until the chicken is cooked through. When done, take the chicken from the skillet.
Step 3: Add the sliced bell peppers to the now-empty skillet and cook for a few minutes until soft. Add the diced green chiles and chicken.
Step 4: Meanwhile, following the package directions, cook the pasta. Drain when done and add to the skillet with the chicken and veggies.
Step 5: To the skillet, add the heavy cream followed by the milk. Bring the mixture to a boil and quickly add the cheddar and mozzarella cheese. Stir well until the cheese has melted and the sauce is smooth. Decrease the heat to a simmer.
Step 6: Now, add the rest of the spices and stir to combine. If needed, adjust the seasoning, adding more salt, cumin, and chilli powder.
Amount Per Serving: Calories 756 | Calories from Fat 360 | Fat 40g 62% | Saturated Fat 19g 119% | Cholesterol 171mg 57% | Sodium 853mg 37% | Potassium 859mg 25% | Carbohydrates 53g 18% | Fiber 4g 17% | Sugar 7g 8% | Protein 44g 88% | Vitamin A 3535IU 71% | Vitamin C 81mg 98% | Calcium 388mg 39% | Iron 3mg 17%