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Chili Lime Chicken with Creamy Garlic Penne Pasta

Zesty chili-lime grilled chicken served over a creamy garlic penne with tomatoes and parsley.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 5-6 chicken tenders (or 2–3 chicken breasts)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • 16 ounces uncooked penne pasta
  • 4 tablespoons butter
  • 1/2 onion, chopped
  • 2 teaspoons garlic, minced
  • 2 tablespoons all-purpose flour (heaping)
  • 1 cup low-sodium chicken broth
  • 1 cup milk
  • salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, cubed
  • 2 tomatoes, diced
  • 2 teaspoons fresh parsley, chopped
  • freshly grated Parmesan cheese (optional)

Instructions

  • In a shallow bowl whisk together olive oil, lime juice, chili powder, brown sugar, cumin, paprika, onion powder, garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne to make the marinade.
  • Add the chicken tenders (or breasts) to the marinade, turning to coat; marinate at least 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
  • Heat a grill or grill pan to medium. Grill the marinated chicken, covered if using a grill, until browned on the first side, then flip and cook until cooked through (internal temperature 165°F); remove and let rest.
  • In a large skillet over medium-high heat melt the butter. Add the chopped onion and cook 3–4 minutes until softened.
  • Add the minced garlic and cook about 30 seconds until fragrant, then sprinkle in the flour and stir to combine.
  • Gradually whisk in the chicken broth and milk until smooth and starting to thicken.
  • Stir in the cubed cream cheese until melted and the sauce is creamy; season with salt and freshly ground black pepper to taste.
  • Add the cooked penne, diced tomatoes, and chopped parsley to the sauce and toss to coat evenly.
  • Slice or place the grilled chicken on top of the pasta and sprinkle with freshly grated Parmesan if desired; serve immediately.

Equipment

  • Grill or Grill Pan
  • Large Pot
  • Large Skillet
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Marinate the chicken at least 15 minutes for best flavor.
  • Use low-sodium broth to control salt level.
  • Cook pasta to al dente to prevent it from becoming mushy in the sauce.
  • Cube cream cheese for faster melting.