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Cheesy Queso Chicken Penne Skillet
Katie

Cheesy Queso Chicken Penne Skillet

A hearty Tex-Mex pasta skillet featuring juicy chicken, colorful peppers, and a creamy queso sauce that makes every bite irresistibly cheesy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked penne pasta to the skillet. Toss everything together to coat pasta evenly in sauce. Let simmer for 2–3 minutes.
  6. 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.