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    Mexican Chicken Pasta

    Published: Sep 03, 2015 / 42 Comments

    245.8K shares
    • Facebook4.6K
    Recipe Print

    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

    Mexican chicken pasta
    4.86 from 56 votes

    Mexican Chicken Pasta

    Mexican Chicken Pasta with bell peppers and green chiles, in a creamy Cheddar Mozzarella sauce.  Easy Southwestern recipe.  
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Main Course
    Cuisine Mexican
    Servings 4 people
    Calories per serving 756 kcal
    Author: Julia

    Ingredients

    • 2 tablespoons olive oil
    • 1 lb chicken breast
    • 1 tablespoon cumin divided
    • 1 tablespoon chili powder divided
    • ½ 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
    • ⅔ cup heavy cream
    • ⅔ cup milk
    • 1 cup cheddar cheese shredded
    • ½ cup mozzarella cheese shredded

    Instructions 

    • 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.

    Nutrition

    Nutrition Information
    Mexican Chicken Pasta
    Amount per Serving
    Calories
    756
    % Daily Value*
    Fat
     
    40
    g
    62
    %
    Saturated Fat
     
    19
    g
    119
    %
    Cholesterol
     
    171
    mg
    57
    %
    Sodium
     
    853
    mg
    37
    %
    Potassium
     
    859
    mg
    25
    %
    Carbohydrates
     
    53
    g
    18
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    44
    g
    88
    %
    Vitamin A
     
    3535
    IU
    71
    %
    Vitamin C
     
    81
    mg
    98
    %
    Calcium
     
    388
    mg
    39
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword mexican chicken pasta, mexican pasta, southwestern chicken pasta, southwestern pasta
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Kathy McKnight

      May 04, 2022 at 4:50 pm

      I found I didn’t have cumin so, I ended up using a McCormick fajita mix which had cumin and chili power in it. Tasted great.

      Reply
      • Julia

        May 06, 2022 at 4:46 pm

        Kathy, I am glad to hear the recipe was enjoyed! 🙂 Thanks for sharing your substitutions!

        Reply
    2. Alllisin

      June 24, 2021 at 3:57 pm

      I forgot this called for chicken so I’m using ground beef instead very good.

      Reply
    3. Holly

      April 09, 2021 at 7:15 pm

      Wow! Everything I hoped this would be. Made it tonight for the first time. Soooooo goooood! The taste is exactly like a restaurant we used to have here that made a Cajun pasta. Finally found a recipe that replicates exactly. I will do this with shrimp and scallops next time, to change it up. Thank you, excellent recipe!

      Reply
    4. Rebecca Graham

      September 24, 2020 at 11:16 pm

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

      Reply
    5. Susan Conte

      July 25, 2020 at 2:47 pm

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

      Reply
      • JAMES FRANCIS

        August 29, 2020 at 1:18 pm

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

        Reply
    6. Deb

      July 18, 2020 at 2:32 pm

      This is delicious and easily made with leftovers.

      Reply
    7. Jes

      May 04, 2020 at 2:33 pm

      Could you do this in a crockpot?

      Reply
    8. Matthew

      January 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
    9. Dana Sykes

      December 18, 2019 at 11:50 pm

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

      Reply
      • Julia

        February 20, 2020 at 6:21 pm

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

        Reply
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