Ingredients
Scale
- For the Chicken and Spices:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Pasta and Sauce:
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4–5 cloves garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (fire-roasted corn adds a great smoky flavor!)
- 1–2 chipotle peppers in adobo sauce, minced (optional, for heat and smoke)
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 lb (16 ounces) penne, fettuccine, or rotini pasta
- 4 ounces cream cheese, softened and cut into cubes
- 1.5 cups freshly grated Parmesan cheese
- 1 cup shredded Monterey Jack or cheddar cheese
- For Garnish (Optional but Recommended):
- ½ cup chopped fresh cilantro
- Lime wedges for serving
- Sliced avocado or a dollop of guacamole
- Crumbled cotija cheese or extra Parmesan
Instructions
- Season and Sear the Chicken: In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss the cubed chicken in this spice mixture until it’s evenly coated.
- Cook the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pot with a slotted spoon and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and bell peppers to the same pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened. Use your spoon to scrape up any browned bits (the fond) from the bottom of the pot—this is pure flavor!
- Build the Flavor Base: Add the minced garlic and the optional minced chipotle pepper to the pot. Cook for another minute until the garlic is fragrant. Be careful not to burn it.
- Combine and Simmer: Pour in the chicken broth, milk (or half-and-half), and add the dry pasta. Stir everything together well, ensuring the pasta is mostly submerged in the liquid. Bring the mixture to a simmer.
- Cook the Pasta: Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for about 10-12 minutes, or until the pasta is al dente (cooked but with a slight bite). It’s a good idea to stir it once or twice during cooking to prevent the pasta from sticking to the bottom.
- Create the Creamy Sauce: Uncover the pot. The pasta should be cooked, and there should still be a good amount of starchy, sauce-like liquid in the pot. Turn the heat down to low. Stir in the softened cream cheese cubes until they have completely melted and integrated into the sauce.
- Add the Cheeses and Final Ingredients: Gradually stir in the freshly grated Parmesan and Monterey Jack cheese until the sauce is smooth and creamy. Do not let the sauce come to a boil after adding the cheese, as it can cause it to separate.
- Bring It All Together: Add the cooked chicken, drained black beans, and corn back into the pot. Stir gently to combine everything and allow the ingredients to heat through for 1-2 minutes.
- Finish and Serve: Remove the pot from the heat. Stir in half of the chopped fresh cilantro. Taste the sauce and adjust for salt and pepper if needed. Serve immediately, garnished with the remaining cilantro, a squeeze of fresh lime juice, and any other desired toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750 kcal