In this Mexican Chicken Pasta, sliced chicken breast is cooked in Mexican spices, with bell peppers and green chiles, and then smothered in a creamy sauce made with Cheddar and Mozzarella cheeses and spices! You’ll love this easy-to-make comfort food!
I am a huge fan of pasta and Mexican cuisine. So, I decided to combine these 2 food passions of mine into one and make this Mexican style chicken pasta! It’s so unbelievably good! It’s like eating chicken taco or a chicken burrito but instead you’re eating it as pasta.
If you want a delicious dish packed with Mexican-style flavors – this super easy pasta recipe is for you!
How to make Mexican chicken pasta
Start my cooking sliced chicken breast with spices (cumin, chili powder), adding and cooking sliced bell peppers and canned green chiles in a large skillet:
Then, add cooked pasta to the same skillet:
Mix everything in:
Finally, add Cheddar and Mozzarella cheeses, heavy cream and milk, and cook until the sauce is smooth and creamy:
Enjoy this delicious, creamy, Mexican-style pasta:
Mexican Chicken Pasta with bell peppers and green chiles, in a creamy Cheddar Mozzarella sauce. Easy Southwestern recipe.
- 2 tablespoons olive oil
- 1 lb chicken breast
- 1 tablespoon cumin divided
- 1 tablespoon chili powder divided
- 1/2 teaspoon salt divided
- 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced
- 4 oz green chiles diced
- 8 oz pasta fettuccine
- 2/3 cup heavy cream
- 2/3 cup milk
- 1 cup cheddar cheese shredded
- 1/2 cup mozzarella cheese shredded
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.
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.
In the meantime, cook pasta according to package instructions, drain.
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.
Loved it!!! My family, 3 kids,2,4&6 even devoured it!! I cut back on the chili powder because of my kids but so yummy! Thanks for sharing
So glad you enjoyed this recipe! Thank you for such a wonderful comment!
Can this be made a day ahead of the party?
I prefer to serve pasta immediately. But you can make this a day ahead and then reheat it gently on low heat on stove top. Add small amounts of extra milk to thin out the sauce when reheating.
I read this recipe and while I didn’t follow it exactly it gave me inspiration to make something that tasted like quesadilla pasta. I was out of milk and had no mozzarella cheese. I did have chicken breasts, vegetable stock and whipped Phila cream cheese and a can of sauce. It was very good. Thanks to this recipe I was able to stretch my imagination and what I had on hand. Thanks for sharing this wonderful recipe.
I am so glad you used this recipe as an inspiration to create something delicious! Thank you for stopping by and taking the time to share your feedback! 🙂
If I don’t have or like heavy cream, can I just use milk?