Go Back
+ servings

Creamy Southwest Chicken Pasta

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings
Author Amy Rains


  • For the chicken seasoning:
  • 2 tbsp chili powder
  • 2 tbsp paprika
  • 2 tbsp coarse sea salt
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried thyme
  • 1 tbsp oregano
  • 2 tbsp cumin
  • 2 tsp dried corriander
  • 1 tsp cayenne pepper
  • 3 large chicken breasts
  • 12 oz penne pasta
  • 12 oz frozen organic corn
  • 2 red bell pepper chopped
  • 1 cup chicken stock
  • 3/4 cup half and half
  • 1/2 cup chopped green onion
  • 1/2 cup chopped cilantro
  • 1 cup shredded parmesan cheese optional


  1. Begin by whisking together the dry rub for the chicken: start from chili powder all the way to the cayenne pepper.
  2. Heat up a large skillet to medium high heat.
  3. Rub chicken breasts generously with dry rub. You may have extra rub that you can use later to season the pasta or use for another time.
  4. Grease the skillet, and add chicken breasts. Sear for a few minutes each side until blackened (use the picture above for guidance). Chicken will not be cooked all the way through, but set aside and keep warm.
  5. While chicken is cooking, heat up a large pot of water to a boil and add pasta. Boil according to package directions.
  6. Add corn and bell pepper to skillet, reserving any seasoning. Saute until bell pepper is soft, and corn is cooked (approximately 7 minutes).
  7. Add chicken stock and bring to a boil.
  8. Reduce heat to medium low, add half and half, and return the chicken to the pan. Cook for an additional 8-10 minutes, or until chicken is cooked through and the sauce has been reduced.
  9. Toss in pasta.
  10. Serve hot with additional garnishes like green onion, cilantro, and parmesan cheese.