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A creamy, zesty pasta dish that brings Southwestern flavors to your dinner table. Tender chicken and pasta are tossed in a rich sauce made with roasted green chiles, cheese, and a hint of lime.
Cook Pasta (10-12 minutes): Bring 4 quarts of water and 1 tbsp of salt to a rolling boil in a large pot. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Cook Chicken (6-8 minutes): While the pasta cooks, pat the chicken cubes dry with a paper towel. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Sauté Aromatics (4-5 minutes): Reduce the heat to medium. Add the chopped onion to the same skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, ground cumin, and smoked paprika. Cook for another minute, stirring constantly, until fragrant.
Build the Sauce (5-6 minutes): Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Stir in the undrained diced green chiles and the heavy cream. Bring the sauce to a gentle simmer and let it cook for 5-6 minutes, stirring occasionally, until it has thickened slightly.
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A creamy, zesty pasta dish that brings Southwestern flavors to your dinner table. Tender chicken and pasta are tossed in a rich sauce made with roasted green chiles, cheese, and a hint of lime.
This southwest recipe takes 40 minutes to prepare and yields 4 servings. At 802.51 calories per serving with 47.34g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish the Sauce (2-3 minutes): Reduce the heat to low. Remove the skillet from the heat temporarily and gradually stir in the shredded Monterey Jack cheese, a handful at a time, until it is completely melted and the sauce is smooth. This prevents the sauce from becoming grainy. Stir in the fresh lime juice, the remaining 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning if necessary.
Combine and Serve (2 minutes): Return the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together gently until the pasta and chicken are well-coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh cilantro and optional crumbled cotija cheese.
Omit the chicken and use 1 lb of sliced mushrooms or two 15-oz cans of drained and rinsed black beans. Sauté the mushrooms with the onions, or stir in the beans with the pasta at the end.
Sauté 1-2 finely chopped jalapeños or serrano peppers along with the onion for an extra kick of heat.
For a lower-fat option, substitute the heavy cream with half-and-half or evaporated milk. The sauce will be slightly thinner but still delicious.
This recipe works wonderfully with 1 lb of peeled and deveined shrimp (add in the last 2-3 minutes of sauce simmering) or 12 oz of sliced andouille or chorizo sausage (browned before the onions).
The chicken breast provides a significant amount of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Green chiles contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
The pasta serves as an excellent source of complex carbohydrates, which are broken down into glucose to provide sustained energy for your body and brain.
A typical serving of this Green Chile Chicken Pasta contains approximately 750-850 calories, depending on the specific ingredients used, such as the fat content of the cream and cheese.
This dish is a good source of protein from the chicken, which is essential for muscle maintenance. However, due to the heavy cream and cheese, it is also high in saturated fat and calories. It's best enjoyed as a satisfying, indulgent meal in moderation as part of a balanced diet.
Yes, you can. For best results, store the sauce and the pasta/chicken mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop, adding a splash of milk or broth to loosen it, then toss with the pasta and chicken until warmed through.
Canned diced green chiles are the most convenient and work perfectly. You can choose mild, medium, or hot varieties based on your preference. For a deeper, smokier flavor, you can roast fresh Hatch or Anaheim chiles, peel them, and dice them yourself.
Absolutely. Simply substitute the penne with your favorite gluten-free short pasta and cook according to its package directions. The rest of the ingredients are naturally gluten-free, but always double-check labels on broth and spices to be certain.
A grainy sauce usually happens when the dairy separates. This can be caused by two things: the heat being too high when the cheese is added, or using pre-shredded cheese. To avoid this, always lower the heat significantly (or remove the pan from the heat) before stirring in the cheese, and use freshly shredded cheese from a block.