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Mexican Chicken Pasta

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Mexican chicken recipes, Mexican food, easy Mexican recipes

Mexican Chicken Pasta – sliced chicken cooked in Mexican spices, with bell peppers and green chiles, in a creamy sauce made with Cheddar and Mozzarella cheeses and spices! You’ll love this easy-to-make comfort food!

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If you want a delicious dish packed with Mexican-style flavors and don’t want to slave over in the kitchen, this super easy recipe is for you!

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You’ll start my cooking sliced chicken with spices (cumin, chili powder), and cooking sliced bell peppers and canned green chiles:

cooking chicken with bell peppers and green chiles

Then, you’ll add cooked pasta to the same skillet:

add pasta and Cheddar cheese to chicken, bell peppers, green chiles, Mexican spices

Mix everything in:

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Finally, add Cheddar and Mozzarella cheeses, heavy cream and milk, and cook until the sauce is smooth and creamy:

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Enjoy this delicious, creamy, Mexican-style pasta:

Mexican comfort food, Mexican-style recipes, chicken pasta, easy weeknight dinner ideas

Mexican Chicken Pasta

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Mexican Chicken Pasta

Ingredients

  • 2 tablespoons olive oil
  • 1 lb chicken breast
  • 1 tablespoon cumin, divided
  • 1 tablespoon chili powder, divided
  • 1/2 teaspoon salt, divided
  • 2 large bell peppers, different colors, or 8 small bell peppers, cleaned and sliced
  • 4 oz diced green chiles
  • 8 oz pasta (fettuccine)
  • 2/3 cups heavy cream
  • 2/3 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

Instructions

  1. Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet.
  2. To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet.
  3. In the meantime, cook pasta according to package instructions, drain.
  4. Add cooked and drained pasta to the skillet with the chicken and vegetables. Add heavy cream and milk, bring to boil. Immediately add cheese (cheddar and mozzarella) and mix until the cheese is melted and the sauce is smooth. Reduce heat to simmer. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.
http://juliasalbum.com/2015/09/mexican-chicken-pasta-recipe/

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{ 10 comments… add one }
  • Mike | Chili Pepper Madness September 4, 2015, 11:25 am

    Um, dang! This is exactly how I like to cook. Look at all those amazing flavors! I love doing mashups. Mexican flavors and seasonings are good for just about any type of dish. Looking forward to trying this.

  • Linda September 4, 2015, 3:38 pm

    This looks wonderful. I love all those flavors and colors. Thanks for sharing.

    Wishes for tasty dishes,
    Linda

  • Teresa September 4, 2015, 6:00 pm

    Wow, Julia, I love all your pasta recipes, and this one looks sensational. Can’t wait to try it!

  • Nicole September 7, 2015, 9:46 pm

    I made this pasta tonight and my family loved it! My husband asked for it to be in our regular rotation.

    Thanks for the recipe!
    Nicole

  • Faith October 10, 2015, 11:28 pm

    This was AMAZING!! I found this post again just to comment. Thank you for the recipe. My brothers ate it up in minutes. It’s perfect with Parmesan on top. Yum.

  • Thelma May 14, 2016, 9:41 am

    This was really tasty! So quick and extremely easy!!! Loved it.

  • Sarah June 9, 2016, 3:34 pm

    What kind of noodles are these?

    • Julia June 28, 2016, 11:33 pm

      This is just regular fettuccine.

  • Jessica R September 13, 2016, 6:11 pm

    I made this tonight with a side of corn bread and salad…the kiddos loved it. Unfortunately I didn’t have any bell peppers on hand or heavy cream so I used sour cream in place of the heavy cream. I added a little over half of an onion sliced very thin. This was not only easy but delish and will be making this again…with the bell peppers of course 🙂
    Thank you for this simple and delishes dish.

  • Kim September 28, 2016, 10:12 pm

    Awesome! My extremely picky son loves this. Thank you!

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