Southwestern Chicken Pasta Bake

barbara lentz


Southwestern flavors in an easy chicken skillet dish. Great week night meal


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 8 oz
    pasta of choice i used mini penne
  • 2
    boneless skinless chicken cut into small chunks
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
    each ground cumin, coriander, and chili powder
  • 1 tsp
    smoked paprika
  • 2 Tbsp
  • 1 medium
    onion chopped
  • 2 clove
    garlic minced
  • 1 small
    jalapeno seeded and chopped
  • 1/2 c
    white wine
  • 2 Tbsp
    each flour and butter
  • 1 1/2 c
  • 2 c
    sharp cheddar cheese shredded
  • 1/4 c
    fresh cilantro chopped

How to Make Southwestern Chicken Pasta Bake


  1. Bring a large pot of salted water to a boil and cook the pasta until it is almost done. Drain and set aside.
  2. Season the chicken with the salt, pepper, cumin, coriander, chili powder and smoked paprika. Add oil to large skillet and cook the chicken about 3 to 4 minutes. Remove from skillet with slotted spoon. Add the onion garlic and jalapeno and cook until softened. Add the wine and deglaze the pan and let most evaporate. Remove from heat.
  3. In another pan mix the butter and flour and make a roux. Slowly add the milk and cook until thickened.Add the cheese and let the cheese melt.
  4. Place the skillet back on the heat and add the chicken, pasta, and cheese sauce. Cook until warmed through. Garnish with cilantro

Printable Recipe Card

About Southwestern Chicken Pasta Bake

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern

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