By: Becky Hardin
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This creamy chicken alfredo pasta is made with penne and a tomato alfredo sauce for incredible flavor! For a southwest-inspired mix, penne, chicken, beans, corn, tomatoes, taco seasoning, and more are all cooked in one pan, for the easiest weeknight pasta dinner. Everyone will love this southwest chicken alfredo!
Table of Contents
Southwest Chicken Alfredo
This creamy chicken alfredo penne recipe is the perfect easy dinner! The combination of chicken, penne, and alfredo with taco seasoning, beans, and corn makes the most delicious dish.
Creamy and cheesy, this one pan Southwest chicken alfredo pasta is all cooked on the stovetop in a skillet with a few simple, but super tasty ingredients.
This one pan pasta skillet meal is so easy and quick to make. It’s unique, comforting, and irresistible. The entire family will love this one!
Why You’ll Love this Chicken Alfredo Penne Recipe:
- ONE PAN: Make weeknight dinners easier with this one pan recipe. The whole meal is cooked in one skillet, so cooking and cleaning will be a breeze!
- 30 MINUTE MEAL: This chicken alfredo penne pasta can be made in just about 30 minutes, so you can get dinner on the table in a snap!
- CREAMY SOUTHWEST FLAVOR: The combination of heavy cream and cheese to make an alfredo sauce, with the taco seasoning and other ingredients for a southwest-inspired flavor…it’s unique, delicious, and hard to resist!
Weeknight meals are going to be so simple with this chicken alfredo penne!
If you love southwest-inspired flavors, be sure to try my Southwest Pinwheels too!
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Ingredients
- Chicken: I recommend using boneless, skinless chicken breast for this recipe. Chop it into small cubes to cook.
- Penne Pasta: Penne is the perfect type of pasta for this dish!
- Heavy Cream: Heavy cream is what turns the sauce into a creamy alfredo.
- Chicken Broth: Broth adds more flavor than water. I like using low sodium broth.
- Black Beans: Use a can of black beans, drained and rinsed. You could use kidney beans if you prefer.
- Corn: Use a can of corn, drained and rinsed. You could also use frozen corn, just thaw before using.
- Tomatoes: Use a can of diced tomatoes, drained.
- Taco Seasoning: A packet of taco seasoning adds that delicious southwest flavor!
Check the recipe card for the full ingredients list!
How to Make Southwest Chicken Alfredo Penne
Be sure to see the recipe card below for full ingredients & instructions!
- Brown the chicken in the skillet.
- Add the garlic.
- Pour in the cream and broth and stir in the seasonings.
- Add the pasta and boil.
- Add in the corn, beans and tomatoes.
- Cook until pasta is al dente.
- Stir in the cheese and serve!
Can I make this pasta ahead of time?
This chicken alfredo penne is best served as soon as it’s ready, but leftovers will keep well in the fridge for up to 4 days. Reheat on the stovetop to serve.
Can you cook penne in chicken broth?
Yes! Generally, you can boil pasta in liquids other than water, and chicken broth is a great option to add flavor. Here, we’re using broth instead of water to cook the pasta and bring all the ingredients together.
What else can I add to this southwest penne pasta?
There are plenty of ways to change up this recipe a little bit. Make it a bit spicier by adding jalapenos or chilis. Add some spinach to sneak in more greens. Stir in some broccoli, or add more cheese.
Serving Suggestions
This chicken alfredo penne pasta is so rich, creamy, and filling on it’s own. It makes a great main dish, and definitely works as a lone dish on busy nights. But I do like serving it along with some bread, and maybe some salad or veggies.
- Garlic Pull Apart Rolls
- Spinach Salad with Bacon
- Homemade Texas Toast
- Baked Tomatoes with Mozzarella
- Crockpot Potatoes
Tips!
- Drain and rinse the corn and black beans before using. They can be quite salty if not rinsed.
- You can also use frozen or fresh corn, instead of canned.
- Store leftovers in an airtight container, and keep in the refrigerator up to 4 days.
- Most ingredients can easily be substituted, if needed.
What pasta should I use for this southwest chicken alfredo?
I think this southwest chicken alfredo pasta works best with penne. It’s easy to eat with all the other ingredients, and it holds both the creamy sauce and chunkier ingredients well.
You can use another type of pasta though! It works well with most short, shaped noodles, like rotini, macaroni, or farfelle. I wouldn’t recommend using fettuccine, or any long noodles.
You can use whole wheat pasta, but the cooking time will increase slightly, or use a a gluten-free pasta if you have an intolerance.
What is tomato alfredo sauce?
Alfredo is a cream-based sauce, traditionally made with heavy cream, butter, and cheese. It’s super creamy and rich in flavor. Tomato alfredo just adds tomatoes into the mix, combining two great sauces with a red-tinged color.
With this chicken alfredo penne recipe, everything is made together in one pan. So the tomatoes, cream, taco seasoning, and everything else creates a unique, southwest inspired flavor.
More Chicken Pasta Recipes We Love
- Creamy Chicken Spaghetti
- Chicken Fettuccine
- Instant Pot Chicken Alfredo
- Easy Chicken Parmesan
- Chicken Florentine Pasta
This Southwest chicken alfredo penne pasta is one delicious and easy dinner. Being able to cook everything in one skillet on the stovetop makes it a perfect go-to after a busy day.
More One Pan Skillet Meals
- Honey Mustard Pork Chops Skillet
- Garlic Butter Steak and Potatoes
- Chicken Cacciatore
- Chicken Parmesan Pasta
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
One Pan Southwest Chicken Alfredo
4.54 from 49 votes
Author: Becky Hardin – The Cookie Rookie
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Serves4
Print Rate
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This creamy chicken alfredo pasta is made with penne and a tomato alfredo sauce for incredible flavor! For a southwest-inspired mix, penne, chicken, beans, corn, tomatoes, taco seasoning, and more are all cooked in one pan, for the easiest weeknight pasta dinner. Everyone will love this southwest chicken alfredo!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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
Instructions
Heat the oil over medium high heat in a large skillet.
2 tablespoons olive oil
Toss in the chicken cubes and brown each side for about 1-2 minutes. You don't have to cook the chicken completely through, but enough so they are almost cooked.
2 boneless, skinless chicken breasts
Add the minced garlic to the skillet and continue cooking for another minute.
2 teaspoons minced garlic
Pour in the cream, broth, and taco seasoning, and season with salt and pepper to taste. Stir to combine.
1½ cups heavy cream, 1 cup low sodium chicken broth, 1 ounce taco seasoning, Kosher salt and freshly ground black pepper
Add the pasta and bring to a light boil, stirring occasionally.
8 ounces dry penne pasta
Once boiling, reduce heat to low and add in corn, beans, and tomatoes. Stir to combine. Cover and allow to cook for about 20 minutes, or until pasta is al dente.
7 ounces canned corn, 7 ounces canned black beans, 7 ounces canned diced tomatoes
Just before serving, stir in your Parmesan cheese and garnish with either chopped cilantro or parsley.
½ cup shredded or grated Parmesan cheese, Chopped fresh parsley or cilantro
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Drain and rinse the corn and black beans before using. They can be quite salty if not rinsed.
- You can also use frozen or fresh corn.
- I like to make this with black beans, but red kidney beans would work great too.
Storage:Store one pan Southwest chicken alfredo in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Calories: 808kcal (40%) Carbohydrates: 68g (23%) Protein: 31g (62%) Fat: 46g (71%) Saturated Fat: 24g (150%) Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Trans Fat: 0.01g Cholesterol: 148mg (49%) Sodium: 1251mg (54%) Potassium: 804mg (23%) Fiber: 7g (29%) Sugar: 7g (8%) Vitamin A: 2162IU (43%) Vitamin C: 12mg (15%) Calcium: 223mg (22%) Iron: 3mg (17%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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