Zesty Tex-Mex pasta with crispy chicken, black beans, and melted cheese in one skillet. Weeknight comfort food at its finest.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces), cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon ground cumin
04 - ½ teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 tablespoons olive oil
→ Pasta and Sauce
10 - 10 ounces penne or rigatoni pasta
11 - 1 tablespoon olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 ounces) diced tomatoes, drained
16 - 1 can (14 ounces) black beans, drained and rinsed
17 - 1 cup frozen corn
18 - 1½ cups chicken broth
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded Monterey Jack cheese
21 - 1 teaspoon hot sauce, optional
22 - Salt and pepper to taste
→ Garnishes
23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream and lime wedges for serving
# Directions:
01 - In a bowl, combine the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until evenly coated.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until golden and crispy on all sides and cooked through, approximately 6 to 8 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté the diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, black beans, and frozen corn to the skillet. Stir all ingredients to combine thoroughly.
05 - Pour chicken broth into the skillet and bring to a simmer. Stir in the uncooked pasta. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
06 - Reduce heat to low. Stir in half of the combined cheddar and Monterey Jack cheeses until completely melted. Return the cooked chicken to the pan and mix thoroughly.
07 - Sprinkle the remaining cheese on top. Cover the skillet for 2 minutes to allow cheese to melt completely, or broil for additional crispiness if desired.
08 - Garnish with sliced spring onions, fresh cilantro, and a dollop of sour cream. Serve with lime wedges on the side.
