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Arizona Chicken Pasta

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Arizona Chicken Pasta is a creamy, spicy, Southwestern-inspired dish featuring tender chicken, pasta, and a rich sauce seasoned with smoky spices. It’s packed with bold flavor, colorful vegetables, and perfect for a hearty, comforting meal.

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

Instructions

  1. Cook pasta in salted boiling water until al dente. Drain and set aside.
  2. Season chicken with salt, pepper, smoked paprika, and chili powder.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and slice.
  4. In the same skillet, sauté garlic and bell peppers for 3–4 minutes until tender.
  5. Add chopped green onions, cumin, and more paprika or chili powder to deepen flavor. Cook for 1 minute.
  6. Pour in chicken broth and cream, stir to combine, and simmer for 3–5 minutes until slightly thickened.
  7. Stir in Parmesan cheese and adjust seasoning with salt and pepper.
  8. Add cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
  9. Garnish with green onions, cilantro, or a squeeze of lime before serving. Optional: sprinkle with red pepper flakes for extra heat.

Notes

  • Swap chicken with shrimp, sausage, or tofu for variation.
  • Use milk and cream cheese as a substitute for heavy cream.
  • Add spinach or zucchini near the end for extra veggies.
  • For a dairy-free version, use coconut milk and nutritional yeast.
  • Reheat with a splash of milk or broth to revive the creamy texture.

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