Name: Arizona Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwestern
Ingredients: 1 lb boneless, skinless chicken breast or thighs; 12 oz penne or rigatoni pasta; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1/2 cup green onions, chopped (plus extra for garnish); 3/4 cup heavy cream or half-and-half; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1/2 teaspoon cumin; Salt and black pepper to taste; Optional: red pepper flakes, fresh cilantro, lime wedges

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Arizona Chicken Pasta is a bold and flavorful dish that brings together juicy grilled chicken, tender pasta, and a creamy Southwestern-style sauce packed with smoky spices. I toss it all together with colorful veggies like bell peppers and green onions, creating a meal that’s comforting, a little spicy, and totally satisfying.

Why You’ll Love This Recipe

I love this pasta because it’s got everything—creamy texture, spicy kick, and hearty ingredients. The combination of grilled or sautéed chicken with the smoky cream sauce makes it feel special, but it’s easy enough for a weeknight dinner. It reminds me of restaurant-style pasta, but it’s made right in my own kitchen, and I can control the spice and richness to match my mood. It’s great for feeding a family or having leftovers for lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Penne or rigatoni pasta
Olive oil
Garlic, minced
Red and green bell peppers, sliced
Green onions, chopped
Heavy cream or half-and-half
Chicken broth
Parmesan cheese, grated
Smoked paprika
Chili powder
Cumin
Salt and pepper
Optional: red pepper flakes, fresh cilantro, lime wedges

Directions

I start by cooking the pasta in salted boiling water until al dente, then I drain and set it aside.
While the pasta cooks, I season the chicken with salt, pepper, smoked paprika, and chili powder.
I heat olive oil in a large skillet and cook the chicken until golden brown and fully cooked, then I slice it and set it aside.
In the same skillet, I sauté garlic and bell peppers until just tender.
I add the chopped green onions, cumin, and a bit more paprika or chili powder to deepen the flavor.
I pour in the chicken broth and heavy cream, stirring well and letting it simmer for a few minutes to thicken.
I stir in grated Parmesan and adjust the seasoning with salt and pepper.
I toss the cooked pasta and sliced chicken into the sauce, coating everything evenly.
I finish with extra green onions or a sprinkle of cilantro before serving.

Servings and timing

This recipe serves about 4 people. It takes around 10–15 minutes to prep and 25 minutes to cook, so dinner is ready in about 35–40 minutes total.

Variations

Sometimes I swap the chicken for shrimp or even grilled tofu if I want a lighter or vegetarian version. I’ve also made it with spicy sausage for extra heat. When I’m short on cream, I use a mix of milk and a spoonful of cream cheese to thicken the sauce. For added veggies, I toss in spinach or zucchini near the end of cooking.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of milk or broth to loosen the sauce and warm it up gently on the stove or in the microwave. It reheats really well and tastes just as good the next day.

FAQs

What makes this “Arizona” chicken pasta?

It’s all about the Southwestern-style flavors—smoky paprika, chili powder, and creamy heat paired with bold veggies and seasoned chicken. It gives off desert vibes in the best way.

Can I make it less spicy?

Yes, I often reduce or skip the chili powder and red pepper flakes if I want a milder version. The dish is still flavorful without the heat.

Can I use a different pasta shape?

Absolutely. I usually go with penne, rigatoni, or bowtie pasta, but just about any short pasta will work here.

How can I make this dairy-free?

I’ve made this using full-fat coconut milk instead of cream, and nutritional yeast instead of Parmesan. It gives a different but still delicious flavor.

Is this dish good for meal prep?

Yes, I make it ahead and portion it into containers. It holds up well and reheats nicely, especially if I add a splash of broth to keep it creamy.

Conclusion

Arizona Chicken Pasta is a bold, creamy, and comforting dish that brings serious flavor to the table. It’s perfect when I want something hearty and satisfying without a lot of fuss. Whether I make it for a family dinner or prep it for the week, this pasta always delivers that smoky-spicy comfort I crave.