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Pasta Chicken

Mexican Chicken Pasta

Published: Sep 03, 2015 | 38 Comments

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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!

Southwestern chicken pasta with bell peppers in Cheddar and Mozzarella cream sauce

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.

Southwestern chicken pasta with bell peppers in Cheddar and Mozzarella cream sauce

If you want a delicious dish packed with Mexican-style flavors – this super easy pasta recipe is for you!

Southwestern chicken pasta with bell peppers in Cheddar and Mozzarella cream sauce

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:

cooking chicken with bell peppers and green chiles in a large skillet (process shot)

Then, add cooked pasta to the same skillet:

add pasta and Cheddar cheese to chicken, bell peppers, green chiles, Mexican spices to a large skillet (step-by-step photos)

Mix everything in:

add pasta to the chicken and bell peppers and mix everything in a large skillet (step-by-step photo)

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

add cheddar and mozzarella cheeses to the sauce (process shot)

Enjoy this delicious, creamy, Mexican-style pasta:

Southwestern chicken pasta with bell peppers in Cheddar and Mozzarella cream sauce

4.91 from 21 votes
Mexican chicken pasta
Print
Mexican Chicken Pasta
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Mexican Chicken Pasta with bell peppers and green chiles, in a creamy Cheddar Mozzarella sauce.  Easy Southwestern recipe.  

Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 756 kcal
Author: Julia
Ingredients
  • 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
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. 

  5. 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. 

  6. Add the remaining half of the spices, and mix to combine. Adjust seasonings, and add more salt, cumin, and chili powder, if needed.

Nutrition Facts
Mexican Chicken Pasta
Amount Per Serving
Calories 756 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 19g119%
Cholesterol 171mg57%
Sodium 853mg37%
Potassium 859mg25%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 7g8%
Protein 44g88%
Vitamin A 3535IU71%
Vitamin C 81mg98%
Calcium 388mg39%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bell Peppers, Cheddar cheese, Cheese, Chicken, Dinner, Gluten Free, Mozzarella, Pasta, Recipe, Vegetables Published: Sep 03, 2015 38 Comments

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Reader Interactions

Comments

  1. Rebecca Graham

    Sep 24, 2020 at 11:16 pm

    Looks delicious! Can I use heavy whipped cream with the Mexican pasta?

    Reply
  2. Susan Conte

    Jul 25, 2020 at 2:47 pm

    This looks delicious! Should I drain the green Chile’s?

    Reply
    • JAMES FRANCIS

      Aug 29, 2020 at 1:18 pm

      Comment from 11/19 yes drain if a lot of liquid

      Reply
  3. Deb

    Jul 18, 2020 at 2:32 pm

    This is delicious and easily made with leftovers.

    Reply
  4. Jes

    May 04, 2020 at 2:33 pm

    Could you do this in a crockpot?

    Reply
  5. Matthew

    Jan 17, 2020 at 6:06 pm

    No need for Cream and Milk. Add the less cheeses after dishing on plate just like Italian Pasta. Less fats and cholesterols.

    Reply
  6. Dana Sykes

    Dec 18, 2019 at 11:50 pm

    Could you possibly use zucchini noodles in this recipe to cut carbs?

    Reply
    • Julia

      Feb 20, 2020 at 6:21 pm

      Yes, you can use zucchini noodles – they will taste wonderful!

      Reply
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