Ingredients
Scale
- 1/2 lb penne pasta
- 1 lb chicken breasts, cut into 1-inch strips
- 1 (15 oz) can diced tomatoes
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp cilantro, chopped
- Southwest Seasoning:
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp paprika
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/8 tsp cayenne
Instructions
- In a small bowl, mix the southwest seasoning together.
- Add chicken to a large bowl, drizzle with honey and toss with half of the seasoning.
- Cook penne pasta in boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through. Remove and set aside.
- Add butter and onion to the skillet and cook until softened. Add garlic and cook 1 minute more.
- Add diced tomatoes and remaining seasoning. Bring to a low simmer.
- Slowly stir in heavy cream and simmer until combined.
- Add chicken back to the skillet, sprinkle in cheddar cheese and stir until melted.
- Add pasta and toss to coat. Remove from heat and let sit a few minutes.
- Stir again, garnish with cilantro, and serve.
Notes
- Use freshly shredded cheese for the smoothest sauce.
- Adjust cayenne for more or less heat.
- Great with penne, rotini, or fettuccine.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American