This easy Southwest Pasta with Chicken recipe is a hearty 30-to-40-minute dinner made with short pasta, seasoned chicken, black beans, corn, tomatoes with green chiles, taco seasoning, and shredded cheese. Cook the pasta until just al dente, brown the chicken, simmer the vegetables and beans, then stir everything together and finish with melted cheese for a filling one-pan-style meal.
Every bite brings together smoky taco-seasoned chicken, tender pasta, juicy tomatoes, sweet corn, creamy black beans, and a mild chile flavor. It is colorful, family-friendly, and flexible enough for weeknights when you want a satisfying dinner without complicated preparation.
Jump to RecipeWhy You’ll Love This Recipe
This Southwest pasta dinner checks all the boxes for a busy evening. It uses familiar pantry staples, cooks in roughly 30 to 40 minutes, and provides protein, pasta, beans, and vegetables in one colorful skillet.
The combination of taco seasoning and tomatoes with green chiles creates a savory sauce without requiring a long list of spices. Cheese melts across the top, tying the ingredients together while adding a comforting finish.
- Quick: Prep takes about 10 to 15 minutes, followed by 20 to 25 minutes of cooking.
- Filling: Chicken and black beans make the pasta satisfying enough for a complete dinner.
- Flexible: Use penne, rotini, another short pasta, Mexicorn, or your favorite shredded cheese.
- Family-friendly: Keep the heat mild or add jalapeños and extra chile flavor at the table.
If you enjoy comforting pasta dinners with a different protein, you may also like this easy salmon pasta for another simple weeknight option.
Ingredients You’ll Need
Short pasta is ideal because shapes such as penne and rotini hold onto the tomato-chile mixture and catch bits of corn and beans. Eight ounces is enough to create four to six servings when combined with the chicken and vegetables.
Use one pound of boneless, skinless chicken breasts cut into small 3/4-inch cubes. The smaller pieces cook quickly and distribute throughout the pasta, but they still need to reach 165°F internally for food safety.
The vegetable base comes from one undrained can of diced tomatoes with green chiles, one drained can of corn, and one rinsed and drained can of black beans. Keeping the tomato liquid in the skillet gives the sauce moisture, while rinsing the beans removes excess starch and salt.
A packet of taco seasoning supplies the main Southwestern flavor. Olive oil helps brown the chicken, and 1/2 cup of water or low-sodium chicken broth loosens the mixture as it simmers.
For the cheese, choose Mexican-blend, cheddar, or Monterey Jack. Optional onion and garlic add another savory layer, while cilantro, green onions, avocado, sour cream, and lime let everyone customize their bowl.
How to Make It Step-by-Step
Step 1: Cook the pasta in a large pot of salted boiling water until it is just al dente. Before draining, scoop out about 1/2 cup of pasta water and set it aside, since the starchy liquid can loosen the finished skillet if needed.
Step 2: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and taco seasoning in a single layer, then cook for approximately 5 to 7 minutes, turning as needed, until the chicken is browned and reaches 165°F internally.
Step 3: Add the optional diced onion and minced garlic to the skillet, sautéing briefly until the onion softens and the garlic smells fragrant. If the skillet is crowded, transfer the cooked chicken to a plate first and return it after the aromatics have cooked.
Step 4: Pour in the undrained tomatoes with green chiles, then stir in the rinsed black beans, drained corn, and water or low-sodium chicken broth. Let the mixture simmer for 5 to 8 minutes, stirring occasionally, so the tomato juices mingle with the taco seasoning.
Step 5: Return the chicken to the skillet if you removed it, then add the drained pasta. Stir carefully until the pasta, chicken, beans, corn, and tomatoes are evenly distributed, adding reserved pasta water a little at a time if the sauce looks too thick.
Step 6: Sprinkle the shredded cheese evenly over the top. Cover the skillet briefly and keep it over low heat, or remove it from the burner, until the cheese melts without becoming oily.
Step 7: Taste the pasta and finish it with your preferred toppings. Cilantro and lime brighten the dish, avocado adds creaminess, and sour cream provides a cool contrast to the chile flavor.
Pro Tips for the Best Southwest Pasta
Do not boil the pasta until completely soft. Just-al-dente noodles hold their shape better and continue cooking slightly when they are stirred into the hot chicken mixture.
Give the chicken room in the skillet. Browning the cubes in a single layer helps them develop better flavor and prevents them from steaming; if necessary, cook in batches or use a wide skillet.
Rinse the canned black beans under cool running water and drain them well. This simple step washes away extra liquid, starch, and salt that could make the sauce heavy.
Add the cheese over low heat or after removing the pan from the burner. Gentle heat helps it melt into a smooth topping instead of separating into an oily layer.
For a creamier variation, remove the skillet from the heat and stir in 4 ounces of cream cheese or 1/2 cup sour cream. This is optional and changes the texture, so add it only after the base pasta is fully combined.
For more heat, add sliced jalapeños, a jar of sliced jalapeños, extra green chiles, or additional chili powder. You can also replace the canned tomatoes with salsa for a slightly different sauce.
For another chicken dinner with bold flavor, compare this recipe with our Buffalo chicken marinade and plan a different weeknight menu.
Serving Suggestions
Serve this pasta hot in shallow bowls so every portion includes chicken, beans, corn, and plenty of sauce. A squeeze of lime just before eating adds acidity that balances the cheese and taco seasoning.
Set out toppings in small bowls for a build-your-own dinner. Good choices include chopped cilantro, sliced green onions, avocado, sour cream, lime wedges, and extra shredded cheese.
A simple green salad, sliced cucumbers, or steamed vegetables can add freshness without competing with the Southwestern flavors. Warm tortillas or tortilla chips are also useful for scooping up the saucy bits.
If you want another flavorful chicken idea, our all-purpose Buffalo chicken marinade is a helpful recipe to keep on hand.
Storage and Reheating
Cool leftovers promptly and place them in a covered container in the refrigerator. The pasta is best enjoyed within a few days, and the sauce may thicken as it chills.
Reheat individual portions gently in the microwave, stirring once or twice, or warm them in a skillet over low heat. Add a small splash of water or broth before reheating to restore a looser, saucier texture.
For the best cheese texture, avoid overheating. Warm the pasta just until hot, then add fresh toppings such as lime, cilantro, avocado, or sour cream.
When planning a sweet finish for dinner, keep this apple cream cheese Danish in mind for a simple dessert or next-morning treat.
Easy Southwest Pasta with Chicken
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the short pasta until just al dente according to the package directions, reserve about 1/2 cup of pasta water, and drain.
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and taco seasoning, arranging the chicken in a single layer, and cook for approximately 5 to 7 minutes until browned and cooked through to 165°F internally.
- If using onion and garlic, add them to the skillet and sauté briefly until fragrant and softened. Keep the chicken in the pan if there is room, or remove it temporarily if needed to prevent overcrowding.
- Stir in the undrained tomatoes with green chiles, rinsed black beans, drained corn, and water or low-sodium chicken broth. Simmer for 5 to 8 minutes so the vegetables, beans, and taco seasoning combine.
- Add the drained pasta and cooked chicken to the skillet, stirring until everything is evenly coated. If the mixture seems too thick, add a little of the reserved pasta water until it reaches your preferred consistency.
- Sprinkle the shredded cheese over the pasta, cover the skillet briefly, and heat over low heat or off the heat until the cheese melts. Finish with cilantro, green onions, sour cream, avocado, or lime if desired.
Notes
Final Thoughts
Easy Southwest Pasta with Chicken is the kind of dependable dinner that turns everyday ingredients into a colorful, satisfying meal. The seasoned chicken, tender pasta, black beans, corn, tomatoes with green chiles, and melted cheese bring plenty of flavor without a complicated sauce or lengthy cooking time.
Follow the simple order of cooking: reserve pasta water, brown the chicken, simmer the vegetables and beans, then combine everything before adding cheese. Finish each bowl with bright toppings and adjust the heat to suit your table.
Make this recipe on a busy weeknight, save the leftovers for lunch, or use it as a flexible starting point for your own favorite Southwestern additions. It is warm, hearty, and ready for the dinner table in about 30 to 40 minutes.