Ingredients
Scale
- 1 box (16 oz) penne pasta
- 1 pound boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 2 tablespoons extra-virgin olive oil (divided)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Cook penne pasta according to package directions; drain but do not rinse. Salt the water when boiling.
- Cut chicken into bite-sized pieces and coat with taco seasoning.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat and cook chicken until internal temperature reaches 165°F. Remove chicken from pan.
- Add remaining olive oil to pan, sauté onion until softened, then add garlic for 1 minute.
- Stir in black beans, corn, Rotel, heavy cream, and cheddar cheese. Simmer 5 minutes until cheese melts and sauce thickens slightly.
- Return chicken to the skillet along with cooked pasta. Stir to combine and heat through 2–3 minutes.
- Garnish with chopped cilantro before serving.
Notes
- Do not substitute lower-fat milk for heavy cream, as it will make the sauce thin.
- For leftover chicken, skip cooking step and add shredded chicken with garlic.
- Add chili powder, red cayenne, green chilies, pepper jack cheese, or jalapeños for extra spice.
- Rotel can be mild or spicy depending on preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican