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    Mexican Chicken Pasta

    Published: Sep 03, 2015 / 42 Comments

    247.1K 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
    4.9 from 59 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. Deb

      December 14, 2019 at 5:59 pm

      Loved this! Added sliced onions (just because I like them), I highly recommend this dish!

      Reply
      • Julia

        February 20, 2020 at 6:55 pm

        So glad you enjoyed this recipe! Thank you for such a positive comment!

        Reply
    2. Monica

      December 04, 2019 at 7:48 pm

      I made this tonight and it was DIVINE!!! I did add some chipotle pepper simply because we love spicy!!! This dish was absolutely amazing though! Thank you!

      Reply
      • Julia

        February 20, 2020 at 7:36 pm

        So glad you enjoyed this recipe!

        Reply
    3. Ray E

      December 03, 2019 at 12:32 am

      Great dish. We found it to be too much chili powder. We will cut that in half next time. Other then that, we loved it. Hey

      Reply
      • Julia

        February 20, 2020 at 7:41 pm

        So glad you enjoyed this recipe!

        Reply
    4. Colorado Brian

      November 14, 2019 at 4:19 pm

      Saturated Fat 95%
      OUCH!

      Reply
    5. Kathryn Taylor

      November 05, 2019 at 7:54 pm

      Omg, I made it tonight for dinner. My family said it was delicious. A keeper in my recipe book. Thank you for sharing.

      Reply
      • Julia

        November 12, 2019 at 9:05 pm

        You are very welcome! So glad you liked this recipe!

        Reply
    6. Felicia

      November 05, 2019 at 4:05 pm

      Do you drain the diced chilies?

      Reply
      • Julia

        November 12, 2019 at 9:08 pm

        Yes, if there is a lot of liquid, then yes, drain the chilies.

        Reply
    7. Ashley

      March 14, 2019 at 6:55 pm

      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

      Reply
      • Julia

        March 25, 2019 at 6:35 pm

        So glad you enjoyed this recipe! Thank you for such a wonderful comment!

        Reply
    8. Anam

      December 27, 2018 at 9:23 pm

      Can this be made a day ahead of the party?

      Reply
      • Julia

        January 11, 2019 at 5:25 pm

        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.

        Reply
    9. Cynthia

      December 15, 2018 at 3:57 pm

      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.

      Reply
      • Julia

        January 11, 2019 at 8:06 pm

        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! 🙂

        Reply
    10. Gloria

      June 21, 2017 at 3:42 pm

      If I don't have or like heavy cream, can I just use milk?

      Reply
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    Hi, I'm Julia! / Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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