Name: Flavor-Packed Southwest Chicken Pasta Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
Ingredients: 1 lb bite-sized chicken (cut into 1-inch pieces); 2 tbsp olive oil; 1 onion (diced); 1 bell pepper (diced); 2 tsp chili powder; 1 tsp cumin; 1 can (15 oz) black beans (drained); 1 cup corn (frozen or canned); 12 oz short pasta (like penne or rotini); 2 cups low-sodium chicken broth; 1 cup salsa (or canned tomatoes); 1 cup shredded cheddar or Monterey Jack cheese; Salt to taste; Cilantro (for garnish); Green onions (for garnish); Lime (for garnish)

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A weeknight game-changer: this Flavor-Packed Southwest Chicken Pasta Skillet brings smoky spices, tender chicken, corn, black beans, and melty cheese together in one pan for a hearty, ready-in-30-minutes meal. I’ve made this many times for busy evenings and potlucks — it’s forgiving, fast, and gets rave reviews from picky eaters. For other fast chicken ideas I use on rushed nights, I often pair this skillet with a lighter soup like the quick tasty chicken ramen recipe when we want something extra brothy.

Why Make This Recipe

Fast and simple: most of the work is one-skillet sautéing and a brief simmer, so cleanup is minimal.
Bold flavor with pantry staples: chili powder, cumin, canned beans, and salsa do the heavy lifting.
Balanced meal in one pan: protein, fiber, and carbs together make it weeknight-friendly.
Family-friendly and customizable: swap heat level or add veggies to suit kids or adults.
Personal note: I love this because it reheats beautifully — leftovers taste even better the next day after flavors meld. For a contrasting comfort side on the same easy-weeknight theme, I sometimes serve it with slow-cooker pinto beans.

Recipe Overview

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4–6
Difficulty: Easy
Method: One-skillet sauté and simmer (stovetop), finish with cheese and a short rest

My Experience Making This Recipe

Testing taught me that chicken pieces should be cut uniformly (about 1-inch cubes) so everything finishes at the same time. I also learned that using hot, well-seasoned chicken stock and a brief simmer helps the pasta absorb Southwest flavors without getting mushy.

How to Make Flavor-Packed Southwest Chicken Pasta Skillet

You’ll brown bite-sized chicken in a large heavy skillet (cast iron or 12-inch nonstick works well), sauté onions and peppers, then add spices, canned tomatoes or salsa, drained black beans (15 oz), corn (1 cup), pasta (12 oz short pasta like penne or rotini), and 2 cups chicken broth. Simmer covered until pasta is al dente (about 8–10 minutes), stir in 1 cup shredded cheddar or Monterey Jack, and rest 2–3 minutes before serving. Expect a saucy, slightly thickened pan sauce that clings to pasta and chicken.

Expert Tips for Success

Use a heavy-bottomed skillet (cast iron or stainless) so heat distributes evenly and chicken browns instead of steaming.
Cut the chicken into 1-inch pieces and pat dry; brown over medium-high heat in 2 tablespoons oil to get a nice sear, then reduce heat before adding liquids.
For perfect pasta texture, add 2 cups low-sodium chicken broth for 12 oz pasta and simmer uncovered the last 1–2 minutes to reach al dente; if sauce looks dry, add up to 1/2 cup more liquid.
Season in layers: 1 teaspoon kosher salt when browning chicken, another 1/2 teaspoon after adding beans and pasta — taste and adjust at the end. For flavor inspiration using a similar one-pan approach, check the best one-pan taco zucchini skillet recipe.
Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) for safety without overcooking.

How to Serve Flavor-Packed Southwest Chicken Pasta Skillet

Garnish with chopped cilantro, sliced green onions, and a squeeze of lime for brightness.
Serve with warm corn tortillas or tortilla chips for scooping and added texture. For a lighter pairing option that still keeps the comfort factor, this goes nicely alongside a vegetable-forward skillet like the chicken sausage broccoli orzo skillet.
Offer toppings at the table — diced avocado, pickled jalapeños, sour cream or Greek yogurt, and extra shredded cheese — so everyone customizes their bowl.

Storage and Reheating Guide

Refrigeration: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 4 days.
Freezing: Portion into freezer-safe containers and freeze up to 3 months; thaw overnight in the fridge before reheating.
Reheating on stovetop: Add 2–4 tablespoons water or broth to loosen sauce, reheat over medium-low in a skillet, stirring until hot (about 6–8 minutes).
Microwave: Cover loosely and heat in 1-minute increments, stirring between cycles to ensure even warming; add a splash of broth if dry.

Recipe Variations

Gluten-free: Use 12 oz gluten-free pasta and follow the same liquid ratio; or substitute cooked rice or quinoa (add after simmer step) for a grain option. I’ve used brown rice pasta successfully—just check package cooking time and adjust broth.
Dairy-free: Omit cheese and finish with a drizzle of olive oil and extra lime juice; use a dairy-free shredded cheese if desired.
Vegetarian: Replace chicken with extra firm tofu (pressed and cubed) or sautéed portobello mushrooms and increase beans to 2 cans for protein.
Spicier or smoky: Add 1–2 teaspoons chipotle in adobo or 1 teaspoon smoked paprika for depth; increase cayenne for heat. For an egg-forward twist, try incorporating leftovers into a baked frittata-style dish inspired by the best frittata recipe.

Nutritional Highlights

Good source of protein and fiber from chicken and black beans, which helps keep you full.
Lower-sodium option possible by using low-sodium broth and rinsing canned beans to reduce salt.
Allergens: contains dairy if you add cheese; contains wheat if using regular pasta — swap to gluten-free pasta or dairy-free cheese as needed. Portion guidance: plan ~1 to 1 1/4 cups per adult serving.

Troubleshooting Common Issues

Pasta too mushy: reduce simmer time by 1–2 minutes and test earlier; use al dente timing on the pasta package and finish in the pan.
Sauce too thin: simmer uncovered for a few extra minutes to reduce, or stir in 1 tablespoon cornstarch dissolved in 2 tablespoons cold water and simmer until thickened.
Chicken dry or tough: brown quickly over higher heat then lower the heat for simmering; do not overcook—remove chicken when it hits 165°F and finish cooking with the sauce.

Frequently Asked Questions

Q: Can I make this ahead and bake it later?
A: Yes — assemble to the point before adding cheese, cover and refrigerate up to 24 hours, then bake at 375°F for 15–20 minutes until bubbly and heated through; add cheese in the last 5 minutes.

Q: What pasta shape works best?
A: Short tubular pastas like penne, rigatoni, or rotini catch the sauce well. Small shells or orecchiette also work; if using thin pasta (spaghetti), decrease simmer time and watch closely to avoid overcooking.

Q: How do I make it lighter or lower-calorie?
A: Use skinless chicken breast, reduce cheese to 1/2 cup or swap for a lower-fat cheese, and increase veggies (bell peppers, zucchini) while lowering pasta to 10 oz. Serve smaller portions with a big salad to stretch the meal.

Q: Can I use rotisserie chicken or leftovers?
A: Absolutely — add shredded cooked chicken at the end of simmering (about 3–4 minutes) just to heat through; this shortens cook time and works great for meal prep.