Name: Creamy Southwest Chicken Penne
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 lb. Penne Pasta; 1 lb. Chicken Breasts (cut into 1″ strips); 1 (15 oz.) can Diced Tomatoes; 1 cup Heavy Cream; 1 1/2 cups Cheddar Cheese (shredded); 1 cup Onion (chopped); 4 Garlic Cloves (minced); 1 tbsp Honey; 1 tbsp Olive Oil; 1 tbsp Butter; 2 tbsp Cilantro (chopped); 1 1/2 tsp Chili Powder; 1/2 tsp Cumin; 1/2 tsp Oregano; 1 tsp Paprika; 1/4 tsp Black Pepper; 1/2 tsp Salt; 1/8 tsp Cayenne

This creamy Southwest-style pasta combines pan-seared seasoned chicken with a rich, cheesy cream sauce. It is a straightforward dinner option that delivers bold flavors in about 30 minutes.

List of ingredients

1/2 lb. Penne Pasta – cooked until al dente.
1 lb. Chicken Breasts – cut into 1 inch strips.
1 (15 oz.) can Diced Tomatoes – do not drain.
1 cup Heavy Cream – for the base of the sauce.
1 1/2 cups Cheddar Cheese – freshly shredded.
1 cup Onion – finely chopped.
4 Garlic Cloves – minced.
1 tbsp Honey – for balancing the spices.
1 tbsp Olive Oil – for searing the chicken.
1 tbsp Butter – for sautéing vegetables.
2 tbsp Cilantro – chopped for garnish.
1 1/2 tsp Chili Powder – part of the seasoning blend.
1/2 tsp Cumin – part of the seasoning blend.
1/2 tsp Oregano – part of the seasoning blend.
1 tsp Paprika – part of the seasoning blend.
1/4 tsp Black Pepper – part of the seasoning blend.
1/2 tsp Salt – part of the seasoning blend.
1/8 tsp Cayenne – for a touch of heat.

step-by-step instructions

Prepare seasoning: In a small bowl, mix the chili powder, cumin, oregano, paprika, black pepper, salt, and cayenne together.
Coat chicken: Add the chicken strips to a large bowl, drizzle with honey, and toss with half of the prepared seasoning blend until evenly coated.
Boil pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions for al dente, then drain and set aside.
Sear chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for several minutes per side until golden and cooked through, then transfer to a plate.
Sauté aromatics: In the same skillet, melt butter over medium heat. Add the chopped onion and cook until tender, then stir in the minced garlic for one minute.
Simmer tomatoes: Add the diced tomatoes and the remaining half of the seasoning blend to the skillet. Bring the mixture to a low simmer.
Create cream sauce: Slowly pour in the heavy cream while stirring constantly until fully incorporated. Bring the sauce back to a simmer.
Combine components: Stir the cooked chicken back into the skillet. Sprinkle in the shredded cheddar cheese and stir until melted and smooth.
Finish pasta: Fold in the cooked penne pasta, tossing until every piece is coated. Remove from heat and let the pasta sit for a few minutes to thicken.
Garnish and serve: Give the pasta one final stir and sprinkle with chopped fresh cilantro before serving.

Cooking Tips for Best Results

Achieve a Golden Brown Sear

Heat your olive oil until it is shimmering but not smoking before adding the chicken. Avoid overcrowding the pan, as this drops the temperature and causes the meat to steam rather than brown. Sear the strips without moving them too often to develop a rich crust.

Prevent Sauce Separation

Stir the heavy cream into the skillet slowly and maintain a gentle simmer rather than a rolling boil. High heat can cause the fats in the cream and cheese to separate, leading to an oily texture. Keeping the heat moderate ensures a smooth, emulsified sauce.

Cook Pasta Al Dente

Drain your penne one minute before the package’s recommended cooking time. The pasta will continue to cook when tossed in the hot cream sauce. This prevents the noodles from becoming mushy and allows them to absorb the sauce’s flavor.

Use Freshly Grated Cheese

Whenever possible, shred your cheddar cheese from a block rather than using pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can make your sauce grainy. Freshly grated cheese melts more smoothly into the cream.

Ingredient Substitutions

Alternative Pasta Shapes

While penne is traditional, you can use any short-cut pasta like rotini, ziti, or farfalle. These shapes have ridges or folds that hold onto the thick Southwest cream sauce effectively. Avoid using long noodles like spaghetti, as they are harder to toss with the chunks of chicken and tomatoes.

Different Cheese Options

Sharp cheddar provides a bold flavor, but you can substitute it with a Mexican blend or Monterey Jack for a milder taste. Pepper Jack is an excellent choice if you want to increase the spiciness of the dish. Use a medium-hard cheese that melts well.

Substituting Heavy Cream

If you prefer a lighter sauce, you can use half-and-half, though the consistency will be thinner. To thicken a lighter alternative, you can whisk in a small amount of cornstarch mixed with water. Avoid using skim milk, as it will not emulsify with the cheese and may curdle.

Swapping Chicken Breasts for Thighs

Boneless, skinless chicken thighs are a great substitute for breasts. Thighs are more forgiving and stay juicy even if slightly overcooked. Follow the same searing method to ensure the fat renders and the meat browns beautifully.

Flavor Variations

Adding Extra Vegetables

Sautéed bell peppers or zucchini can be added along with the onions for extra nutrition and color. Simply chop them into bite-sized pieces and cook them in the butter before adding the garlic. This adds a fresh, garden-style element to the creamy pasta.

Increasing the Heat Level

For those who enjoy more spice, increase the cayenne pepper to 1/4 or 1/2 teaspoon. You can also stir in a teaspoon of chipotle peppers in adobo sauce for a smoky heat. Adding sliced jalapeños during the onion sauté phase also provides a sharp kick.

Integrating Corn for Texture

Stirring in a cup of frozen or canned corn during the final simmer adds a sweet contrast to the salty cheese. Corn provides a popping texture that complements the soft pasta and tender chicken. It enhances the Southwest profile of the dish.

Using Different Herbs

If you do not have cilantro, fresh parsley is a suitable alternative for a clean, herbal finish. For a more earthy flavor, stir in a pinch of ground coriander with the initial seasoning blend. Freshly chopped green onions also make a great garnish.

Serving Suggestions

Pairing with Garlic Bread

Serve this pasta with warm, toasted garlic bread to scoop up the extra cream sauce. A rustic French loaf or thick Texas toast brushed with garlic butter works best. The crunch of the bread balances the softness of the pasta.

Adding a Fresh Side Salad

A crisp green salad with a lime-cilantro vinaigrette cuts through the richness of the alfredo sauce. Use romaine lettuce, cherry tomatoes, and thinly sliced red onions. The acidity of the dressing cleanses the palate between bites.

Topping with Sliced Avocado

Add thinly sliced avocado or a dollop of guacamole on top of each serving. The creamy, cool texture of the avocado pairs perfectly with the warm, spicy sauce. It adds a layer of healthy fats and a buttery finish.

Adding Sour Cream Garnish

A small dollop of sour cream or Greek yogurt on top of the pasta adds a tangy contrast to the savory cheddar. This is a common addition to Southwest dishes and helps mellow out the heat from the cayenne and chili powder.

Storage and Reheating

Refrigeration Guidelines

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the pasta has cooled slightly before sealing the lid to prevent excessive condensation. The sauce will thicken significantly as it cools.

Best Reheating Methods

Reheat the pasta on the stove over low heat, adding a splash of milk or water to loosen the sauce. If using a microwave, heat in short intervals and stir frequently. This prevents the cheese from separating and keeps the chicken tender.

Freezing Instructions

This dish is not ideal for freezing because the cream sauce may break upon thawing. However, if you must freeze it, do so for no more than a month. Thaw slowly in the refrigerator overnight before reheating on the stove.

Preventing Sauce Separation During Reheat

Adding a small amount of liquid, such as heavy cream or whole milk, is the key to restoring the sauce’s texture. Stir the liquid in while heating slowly over low-medium heat. This re-emulsifies the fats and brings back the creamy consistency.

Make-Ahead Advice

Prepping the Chicken

You can cut the chicken into strips and toss them in the honey-seasoning mixture a few hours in advance. Store the marinated chicken in the refrigerator. This allows the flavors to penetrate deeper into the meat.

Chopping Vegetables in Advance

Dice the onions and mince the garlic the night before and store them in separate containers. This reduces the active prep time on the day of cooking. Keep them chilled to maintain freshness.

Mixing the Seasoning Blend

Prepare the dry seasoning blend in a small jar and store it in the pantry. This blend can be used for other chicken or beef dishes with a Southwest theme. It ensures you have all your spices ready to go.

Troubleshooting Common Issues

Sauce is Too Thick

If the sauce becomes too thick after adding the pasta, stir in a tablespoon of pasta water or milk. Continue stirring over low heat until the desired consistency is reached. The starch in the pasta water helps smooth out the texture.

Sauce is Too Thin

To thicken a runny sauce, simmer it for a few more minutes before adding the pasta. You can also stir in an extra handful of shredded cheddar cheese. The cheese acts as a natural thickener as it melts.

Chicken is Overcooked

If the chicken feels dry, ensure you are not over-searing the strips. Cook them just until the center is no longer pink. Removing the chicken from the pan while it is still slightly underdone allows it to finish cooking in the sauce.

Seasoning is Too Strong

If the spices are too intense, add a bit more heavy cream or a squeeze of fresh lime juice. The fat in the cream and the acidity of the lime help neutralize excessive salt or heat. Stir in a small amount of unsalted butter to mellow the flavor.

Frequently Asked Questions

Can I use low-fat milk instead of cream?

You can use milk, but the sauce will be much thinner and less rich. To compensate, you may need to add a slurry of cornstarch and water or a bit more cheese to achieve the desired thickness.

Do I need to peel the tomatoes?

No, using canned diced tomatoes is standard for this recipe. The skins are soft and blend into the sauce. If you use fresh tomatoes, you can blanch and peel them, but it is not necessary for the final result.

Which type of cheddar is best?

Sharp cheddar is recommended for its bold taste that stands up to the spices. However, mild cheddar or a Colby-Jack blend also work well if you prefer a creamier, less tangy flavor profile.

Can I make this in one pot?

You can, but you would need to sear the chicken first, remove it, sauté the vegetables, then add the liquid and pasta together. This requires careful timing and more liquid to ensure the pasta cooks through without burning the sauce.