One Pan Southwest Chicken Alfredo Penne
A creamy, one-pan southwest-style chicken Alfredo with penne, beans, corn, and tomatoes for an easy weeknight meal.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- 2 teaspoons minced garlic
- kosher salt to taste
- freshly ground black pepper to taste
- 1.5 cups heavy cream
- 1 cup low-sodium chicken broth
- 8 ounces dry penne pasta about half a box
- 1 ounce taco seasoning 1 packet
- 7 ounces canned corn about 1/2 can, drained and rinsed
- 7 ounces canned black beans about 1/2 can, drained and rinsed
- 7 ounces canned diced tomatoes about 1/2 can, drained and rinsed
- 1/2 cup Parmesan cheese shredded or grated
- fresh parsley or cilantro chopped, optional for garnish
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and brown on each side for 1–2 minutes per side; chicken does not need to be fully cooked through.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream, chicken broth, and taco seasoning; season with salt and pepper to taste and stir to combine.
- Add the dry penne to the skillet and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce heat to low and stir in the drained corn, black beans, and diced tomatoes. Cover and simmer for about 20 minutes, or until the pasta is al dente, stirring occasionally.
- Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy.
- Garnish with chopped parsley or cilantro if desired and serve immediately.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Knife and cutting board
Notes
- Drain and rinse the corn and black beans before using to reduce excess salt.
- You may use frozen or fresh corn instead of canned.
- Red kidney beans can be substituted for black beans if preferred.