Description
A hearty Tex-Mex pasta skillet featuring juicy chicken, colorful peppers, and a creamy queso sauce that makes every bite irresistibly cheesy.
Ingredients
Scale
- 3 boneless, skinless chicken breasts, diced
- 16 ounces penne pasta
- 16 ounces Mexican Velveeta cheese, cubed
- 2 (10-ounce) cans diced tomatoes with green chilies (one drained, one undrained)
- ½ cup heavy whipping cream
- 1 tablespoon olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 packet taco seasoning
Instructions
- 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.
- In a large skillet, heat olive oil over medium-high heat. Add diced onion, red bell pepper, and yellow bell pepper. Sauté for 3–4 minutes until softened.
- Add the diced chicken to the skillet. Sprinkle taco seasoning over the chicken and stir to coat. Cook for 7–8 minutes until chicken is golden and cooked through.
- Reduce heat to medium. Add Velveeta cheese cubes, both cans of diced tomatoes (one drained, one undrained), and heavy cream. Stir until cheese is melted and sauce is smooth.
- Add the cooked penne pasta to the skillet. Toss everything together to coat pasta evenly in sauce. Let simmer for 2–3 minutes.
- Spoon into bowls and serve hot. Enjoy!
Notes
For extra heat, use hot diced tomatoes with green chilies or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg
Keywords: cheesy, chicken, penne, skillet, queso, Tex-Mex, pasta