One Pan Southwest Chicken Alfredo Penne

Comfort food meets bold, bright southwest flavors in this One Pan Southwest Chicken Alfredo Penne. Creamy, cheesy Alfredo sauce is infused with taco-style spices and studded with crisp-tender vegetables and protein for a complete meal that’s quick enough for weeknights but impressive enough for company. The best part: everything cooks in one skillet, so cleanup is a breeze and each forkful is loaded with saucy pasta, tender chicken, sweet corn, hearty black beans, and juicy tomatoes. Follow the simple steps below and you’ll have a satisfying, crowd-pleasing dinner ready in about 30–40 minutes.

Why you’ll love this recipe

• One-pan cooking for minimal cleanup and maximum flavor.
• Rich Alfredo cream balanced with southwest spices for a fun twist.
• Packed with protein and veggies—it’s a complete meal in one dish.
• Uses pantry staples: penne, canned beans, corn, and tomatoes make this accessible any night of the week.

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts cut into 1-inch cubes
• 2 teaspoons minced garlic
• Kosher salt and freshly ground black pepper to taste
• 1½ cups heavy cream
• 1 cup low sodium chicken broth
• 8 ounces dry penne pasta ½ box
• 1 ounce taco seasoning 1 packet
• 7 ounces canned corn about ½ can, drained and rinsed
• 7 ounces canned black beans about ½ can, drained and rinsed
• 7 ounces canned diced tomatoes about ½ can, drained and rinsed
• ½ cup shredded or grated Parmesan cheese
• Chopped fresh parsley or cilantro optional, for garnish

Equipment

• Large, deep skillet or wide saucepan with a lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Tongs or slotted spoon

Prep tips before you start

• Cube the chicken into uniform 1-inch pieces so it cooks evenly and quickly.
• Drain and rinse the canned corn, black beans, and diced tomatoes to reduce excess sodium and watery juices.
• Measure the pasta and liquids ahead of time—this recipe moves quickly once you begin.
• Have the taco seasoning packet ready; it will be added to the sauce to give the dish its southwest personality.

Step-by-step instructions

1. Heat the oil and brown the chicken. Place a large, deep skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the 2 boneless, skinless chicken breasts cut into 1-inch cubes in a single layer. Season with a pinch of Kosher salt and freshly ground black pepper. Let the chicken cook without moving for about 2 minutes to develop a golden crust, then stir and continue to cook until the pieces are cooked through and lightly browned on all sides, about 4–6 minutes total depending on size. Transfer the cooked chicken to a plate and set aside.
2. Sauté the garlic. Reduce the heat to medium. Add 2 teaspoons minced garlic to the same skillet and sauté for 30–45 seconds, stirring constantly, until fragrant but not browned. Scrape up any browned bits from the bottom of the pan—those bits add flavor to the sauce.
3. Add the cream and broth. Pour in 1½ cups heavy cream and 1 cup low sodium chicken broth, stirring to combine with the garlic and pan drippings. Bring the mixture to a gentle simmer over medium heat.
4. Stir in pasta and taco seasoning. Add 8 ounces dry penne pasta (½ box) to the simmering cream mixture, then sprinkle in 1 ounce taco seasoning (1 packet). Stir well to distribute the seasoning and make sure the pasta is submerged as much as possible. Increase the heat just enough to maintain a low simmer.
5. Simmer the pasta until nearly al dente. Cover the skillet partially with a lid and let the pasta cook in the simmering cream and broth, stirring every 3–4 minutes to prevent sticking. Cook until the penne is nearly al dente—tender with a slight bite—about 10–12 minutes. If the liquid reduces too quickly before the pasta is cooked, add a splash more chicken broth or water as needed.
6. Add the vegetables and beans. Once the pasta is almost done, stir in 7 ounces canned corn (about ½ can, drained and rinsed), 7 ounces canned black beans (about ½ can, drained and rinsed), and 7 ounces canned diced tomatoes (about ½ can, drained and rinsed). Mix well so the ingredients are evenly incorporated and return the mixture to a gentle simmer. Cook for 2–3 more minutes to heat everything through.
7. Return the chicken and finish with cheese. Add the cooked chicken back to the skillet and stir to combine. Remove the pan from the heat and immediately stir in ½ cup shredded or grated Parmesan cheese until melted and the sauce becomes silky. Taste and adjust seasoning with Kosher salt and freshly ground black pepper as needed.
8. Garnish and serve. Sprinkle with chopped fresh parsley or cilantro if desired and serve the One Pan Southwest Chicken Alfredo Penne hot. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Make-ahead and storage

This dish reheats beautifully. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm on the stovetop over low heat with a little extra cream or broth to bring the sauce back to a silky consistency. You can also freeze portions for up to 1 month—thaw overnight in the refrigerator before reheating.

Substitutions and variations

• Pasta: Any short pasta like rigatoni, ziti, or shells will work. Cooking time may vary slightly.
• Protein: Swap the chicken cubes for diced turkey breast or extra-firm tofu for a plant-forward version. Cook times for protein should be adjusted to ensure safe doneness and a browned exterior.
• Spice level: Add a pinch of cayenne or a few dashes of hot sauce to the sauce for heat, or a squeeze of lime at the end for bright acidity.
• Cheese: For a richer flavor, stir in a tablespoon of cream cheese or a small handful of shredded mozzarella along with the Parmesan.
• Greens: Stir in a couple of handfuls of baby spinach at the end so it wilts into the warm sauce.

Serving suggestions

This dish stands alone as a full meal, but pairing it with crisp, refreshing sides balances the richness. Try a simple green salad with a zesty vinaigrette, roasted vegetables, or warm garlic bread for dipping into the sauce. For a lighter plate, serve smaller portions alongside a wedge salad topped with a lime-cilantro dressing.

Notes on ingredients and flavor balance

The flavor base in this recipe relies on the interplay of the creamy Alfredo, the savory taco seasoning, and the freshness of canned vegetables. Using low sodium chicken broth prevents the dish from becoming too salty once you add Parmesan cheese and the taco seasoning packet. If you prefer more pronounced southwest flavors, use a full packet of taco seasoning, but taste and adjust before adding extra salt.

Troubleshooting

• Sauce is too thin: Simmer a few extra minutes uncovered to reduce and thicken. Stir in an extra tablespoon of Parmesan to help the sauce cling to the pasta.
• Sauce is too thick: Add 1–2 tablespoons of chicken broth or cream while stirring until the desired consistency is reached.
• Pasta sticking together: Stir more frequently during the first 10 minutes of cooking and ensure the pasta is submerged in the liquid. If needed, add a splash more liquid and stir gently to separate the noodles.

Final thoughts

One Pan Southwest Chicken Alfredo Penne is the kind of weeknight recipe that’s simple yet special. It brings cozy Alfredo richness together with playful southwest character—bright veggies, hearty beans, and seasoned chicken—so every bite sings. Whether you’re feeding a family, meal prepping for the week, or cooking for friends, this all-in-one skillet meal delivers big flavor without fuss. Enjoy the creamy, savory comfort with a hint of spice and a pop of color on every forkful.