Description
Creamy Salsa Chicken Pasta is a delicious fusion of Mexican and Italian cuisines, featuring tender chicken, zesty salsa, and a creamy, cheesy sauce that coats every bite of pasta.
Ingredients
- 2 cups cooked pasta (such as penne or rotini)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup salsa (mild, medium, or spicy)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
1. Start by heating the olive oil in a large skillet over medium-high heat. Add the diced chicken, garlic powder, onion powder, cumin, and chili powder. Cook the chicken, stirring occasionally, until it’s golden brown and cooked through, about 8-10 minutes.
2. Once the chicken is cooked, reduce the heat to medium and stir in the salsa. Let the mixture simmer for about 3 minutes, allowing the flavors to meld together.
3. Reduce the heat to low and gently stir in the sour cream and half of the shredded cheddar cheese. Continuously stir the mixture until the cheese has melted, creating a rich and creamy sauce.
4. Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy salsa sauce.
5. Serve the Creamy Salsa Chicken Pasta warm, topped with the remaining shredded cheddar cheese and a sprinkle of fresh cilantro or parsley, if desired.
Notes
Leftover Creamy Salsa Chicken Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pasta in a skillet or microwave-safe bowl and add a splash of broth or water to prevent it from drying out. Heat until warmed through, stirring occasionally.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 70