Southwest Chicken Pasta Skillet

Creamy Southwest Chicken Pasta in cast iron skillet with black beans, corn, tomatoes, and cilantro, surrounded by fresh ingredients — A skillet full of Southwest Chicken Pasta with creamy cheese sauce, beans, corn, and tomatoes — fresh, hearty, and made for easy dinners.

Southwest Chicken Pasta Skillet is your next weeknight hero—bold, zesty, and all made in one pan. This easy pasta dinner brings the flavors of the Southwest straight to your table in under 30 minutes. With juicy chicken, hearty penne pasta, sweet corn, black beans, and a smoky salsa-based sauce, it’s comfort food that still packs a punch. Best of all, everything simmers together in one skillet, making cleanup a breeze.

Thanks to the perfect balance of spices like cumin, chili powder, and garlic, each bite bursts with warm, savory flavor. And when you melt a layer of gooey cheese on top? It becomes an irresistible dinner that’s hard to beat.

Interestingly, Southwest-style dishes rose to fame in the U.S. during the late 20th century, blending Mexican and American culinary roots into bold, colorful comfort meals. This dish is no exception—it’s packed with color, texture, and satisfying flavor.

Perfect for busy nights or casual dinners with friends, this Southwest Chicken Pasta Skillet is a guaranteed crowd-pleaser.

Recipe Yield: 4 servings

INGREDIENTS

2 boneless, skinless chicken breasts, diced
2 cups dry penne pasta
1 cup shredded Mexican cheese blend
1 ½ cups chunky salsa (mild or medium)
1 cup frozen corn
1 cup canned black beans, drained and rinsed
1 ½ cups low-sodium chicken broth
1 tsp chili powder
1 tsp cumin
½ tsp garlic powder
1 tbsp olive oil
Salt and pepper, to taste
Chopped fresh cilantro or green onions, for garnish (optional)

INSTRUCTIONS

1. Sear the chicken:
In a large skillet, heat olive oil over medium-high heat. Add diced chicken, season with salt, pepper, chili powder, cumin, and garlic powder. Cook for 5–6 minutes, stirring occasionally, until lightly browned and mostly cooked through.

2. Add liquids and pasta:
Stir in the salsa, corn, black beans, penne pasta, and chicken broth. Bring mixture to a gentle boil, then reduce heat to medium-low.

3. Simmer covered:
Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender, chicken is fully cooked and most of the liquid is absorbed.

4. Melt the cheese:
Remove lid and sprinkle shredded cheese evenly over the skillet. Cover again for 2–3 minutes, just until cheese is melted and gooey.

5. Finish and serve:
Remove from heat. Garnish with chopped cilantro or green onions if desired. Serve hot right from the skillet!

Helpful Tips to Perfect This Recipe

Use Rotisserie Chicken for Speed: Short on time? Swap in 2 cups of shredded rotisserie chicken during step 2 to skip the searing step.
Choose Your Heat Level: Opt for mild salsa for a family-friendly dish or spicy for a bold southwest kick.
Don’t Overcook the Pasta: Keep the lid on and stir often to prevent sticking, but don’t walk away too long—penne can overcook quickly in the skillet.

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