One Pan Southwest Chicken Alfredo Penne
This is one of those weeknight recipes that feels like a hug in a bowl: creamy, cheesy, and studded with bright, Southwestern flavors. The One Pan Southwest Chicken Alfredo Penne combines tender bites of chicken, smoky taco seasoning, colorful veggies, and a rich Alfredo-style sauce all cooked in a single skillet. Less cleanup, more comfort—exactly the way dinner should be on a busy night.
Why you’ll love this dish
Think comfort-food creaminess meets bold Tex-Mex flair. The pasta cooks right in the sauce so every penne comes out perfectly coated, and the canned veggies (corn, black beans, and diced tomatoes) add texture, color, and convenience. It’s a simple, satisfying dinner that’s adaptable: swap in fresh herbs for brightness, add a squeeze of lime for acidity, or stir in extra cheese for an even more indulgent finish.
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
Simple substitutions and notes
- If you prefer, you can use a rotisserie-style cooked chicken cut into cubes instead of raw chicken, but reduce initial cooking time accordingly so the chicken doesn’t dry out.
- For a lighter sauce, use half-and-half in place of heavy cream, though the texture will be less rich.
- Grate fresh Parmesan for the best melt and flavor, but pre-grated is fine in a pinch.
Equipment
- Large, deep skillet with a lid or a wide Dutch oven
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Knife and cutting board
Step-by-step instructions
- Heat the pan and oil: Place a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and allow it to shimmer for about 30 seconds so it’s hot but not smoking.
- Cook the chicken: Add the 2 boneless, skinless chicken breasts cut into 1-inch cubes to the skillet in a single layer if possible. Let the chicken cook undisturbed for 2–3 minutes so it develops a light sear, then stir and continue to cook until all cubes are browned and mostly cooked through, about 4–5 minutes total. If the pan becomes too crowded, cook in two batches to avoid steaming.
- Add garlic and seasonings: Push the chicken to one side of the pan and add 2 teaspoons minced garlic to the open space. Sauté the garlic for about 30 seconds until fragrant, then stir it into the chicken. Sprinkle Kosher salt and freshly ground black pepper to taste, and stir in 1 ounce taco seasoning until the chicken is evenly coated.
- Pour in liquids: Pour 1½ cups heavy cream and 1 cup low sodium chicken broth into the skillet. Stir gently to combine and loosen any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer over medium heat.
- Add the pasta: Stir in 8 ounces dry penne pasta (½ box), making sure the pasta is submerged as much as possible in the simmering liquid. Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer covered for about 8–10 minutes, stirring every few minutes so the pasta cooks evenly and nothing sticks to the bottom. If the sauce thickens too quickly before the pasta is tender, add a splash more chicken broth or water.
- Stir in the veggies and beans: Once the penne is almost al dente, drain and rinse the canned vegetables and beans if you haven’t already. Add 7 ounces canned corn (drained and rinsed), 7 ounces canned black beans (drained and rinsed), and 7 ounces canned diced tomatoes (drained and rinsed) into the skillet. Stir to combine and continue to simmer uncovered for 2–3 minutes so the tomatoes and corn warm through.
- Add the cheese and finish cooking: Reduce heat to low and sprinkle ½ cup shredded or grated Parmesan cheese over the pasta and sauce. Stir gently until the cheese melts and the sauce becomes smooth and creamy. Taste and adjust seasoning with more Kosher salt and freshly ground black pepper if needed.
- Rest and garnish: Remove the skillet from the heat and let the pasta sit for 2–3 minutes; the sauce will thicken slightly as it rests. Garnish with chopped fresh parsley or cilantro if desired. Serve hot.
Tips for success
- Control the simmer: Keep the sauce at a gentle simmer rather than a rolling boil so the cream doesn’t separate and the pasta cooks evenly.
- Stir frequently: Stirring every few minutes while the pasta cooks prevents sticking and ensures even absorption of the sauce.
- Use a shallow, wide pan: A wide skillet helps the pasta lie flat so it cooks more uniformly in one pan.
- Adjust consistency: If the sauce is thicker than you like after resting, stir in an extra splash of chicken broth until it reaches your desired creaminess.
Make-ahead and storage
This One Pan Southwest Chicken Alfredo Penne is great for leftovers. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or a little milk to loosen the sauce, or microwave in 30-second bursts, stirring in between.
Serving suggestions
- Serve with a side salad dressed in a bright vinaigrette to cut through the richness.
- Top individual bowls with extra Parmesan, a squeeze of lime, or a few jalapeño slices for heat.
- Pair with warm, crusty bread or garlic knots to mop up every last bit of sauce.
Flavor variations
- Smoky kick: Stir in a teaspoon of smoked paprika or use fire-roasted diced tomatoes for a deeper smoky flavor.
- Vegetable boost: Add chopped bell peppers or zucchini when you add the garlic for extra veggie texture.
- Cheesy swap: Mix in a handful of shredded Monterey Jack or cheddar with the Parmesan for a melty, gooey finish.
Final thoughts
This One Pan Southwest Chicken Alfredo Penne checks so many weeknight dinner boxes: minimal cleanup, quick assembly, pantry-friendly ingredients, and plenty of cozy creaminess. The taco seasoning and canned veggies bring a bright, Southwestern spin that makes this pasta feel special without extra fuss. It’s the kind of recipe you’ll keep coming back to whenever you want a satisfying, all-in-one meal.
Enjoy a bowl, and don’t forget to garnish with herbs for a pop of color and freshness. Happy cooking!
One Pan Southwest Chicken Alfredo Penne
Ingredients
Equipment
Method
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the cubed chicken and brown on each side about 1–2 minutes until nearly cooked through; transfer heat is fine to leave the centers slightly undercooked.
- Stir in 2 teaspoons minced garlic and cook 1 minute until fragrant.
- Pour in 1½ cups heavy cream, 1 cup low-sodium chicken broth, and 1 ounce taco seasoning; season with salt and pepper and stir to combine.
- Add 8 ounces dry penne and bring the mixture to a light boil, stirring occasionally to prevent sticking.
- Once boiling, reduce heat to low and stir in the drained corn, drained black beans, and drained diced tomatoes; cover and simmer about 20 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Remove from heat, stir in 1/2 cup grated Parmesan until melted and combined.
- Garnish with chopped parsley or cilantro if using, then serve immediately.
Notes
- Drain and rinse the corn and black beans before using.
- Frozen or fresh corn can be used instead of canned.
- Red kidney beans can substitute for black beans if desired.
