This creamy Mexican chicken pasta is the easiest and tastiest way to satisfy your Tex-Mex cravings. It has golden bits of chicken and peppers in a silky cream cheese sauce, and it's ready in 30 minutes!
If you like a bit of Tex-Mex on a weeknight, my Cheesy Mexican Taco Pasta and Cheesy Taco Rice are the ones to try next.
Here's something I've never quite understood about Mexican pasta recipes. Why does every single one of them start with a can of tomatoes?
I've made plenty of them, and they're perfectly good, but the tomatoes end up overpowering everything.
You get something closer to a spicy Bolognese than the creamy, gently spiced bowl I was actually after. So I left them out.
The result is a super creamy sauce that remains rich and glossy, just like I want on a busy weeknight.
Why you'll love this creamy Mexican chicken pasta
- It's on the table in 30 minutes flat!
- The cream cheese makes the sauce extra creamy with no effort at all.
- You may already have all the ingredients in the house.
What you'll need
- Penne pasta - Ridged short shapes hold this sauce best. Rigatoni, fusilli or shells all work just as well.
- Red onion - I like this because it's sweeter than a yellow onion once it softens.
- Red bell pepper - For a pop of color and natural sweetness.
- Garlic - Fresh, always. Add as much as you like.
- Spices and herbs - I use a mix of ground cumin, smoked paprika, dried oregano, garlic powder and onion granules to bring warmth and a touch of smokiness to the sauce.
- Ancho chili flakes - I like these in Tex-Mex recipes because they're fruity and mild. Regular red pepper flakes work too.
- Chicken breast - Cut into even 1-inch pieces so they cook fast and stay tender. Thighs work too if you prefer them.
- Chicken broth - I go low-sodium so I can season the sauce myself at the end.
- Cream cheese - Full-fat, and let it sit out for a few minutes before it goes in. It melts into a silky sauce with no help from flour or butter.
Pro tip
Toast the dry spices in the pan with the softened vegetables before the chicken goes in to get the best flavor.
How to make creamy Mexican chicken pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Cook the penne in well-salted water until al dente, then scoop out a mugful of the pasta water before you drain it.
Heat the olive oil in a large deep skillet over medium heat and cook the red onion and red bell pepper until soft. Stir in the garlic for about 30 seconds, then add all the dry spices and let them toast for another 30 seconds.
Add the chicken, season it well, and cook until the pieces are golden on the outside and cooked through. Pour in the chicken broth, scraping up everything stuck to the bottom of the pan, and bring it to a gentle simmer.
Drop the heat right down and add the cream cheese in cubes, stirring until it melts into a smooth sauce. Toss the drained pasta through until every piece is coated, loosening with a splash of the reserved pasta water if it looks too thick.
Substitutions and variations
- Spaghetti works beautifully here if that's what you have. Break it in half so it tosses more easily in the sauce.
- Stir in a drained can of black beans or a handful of corn if you want to bulk it out.
- Swap the chicken breast for thighs, or use shredded rotisserie chicken and stir it in with the broth.
Helpful tips
- Cube the cream cheese and let it sit on the counter while you cook. Cold cream cheese straight from the fridge takes twice as long to melt.
- Keep the heat low once the cream cheese goes in so the sauce doesn't split.
- The sauce thickens noticeably as it sits, which is exactly what the reserved pasta water is for.
What to serve with Mexican chicken pasta
- A crisp green salad with a lime vinaigrette
- Warm garlic bread or cornbread for mopping up the sauce
- Charred corn on the cob with a squeeze of lime
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low heat with a splash of broth or milk, stirring until the sauce comes back together. The microwave works too, in short bursts.
- I don't recommend freezing this one. The cream cheese sauce turns grainy once it thaws.
If you've tried this creamy Mexican chicken pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Mexican Chicken Pasta
Ingredients
- 10 oz dried penne pasta
- 1 tablespoon olive oil
- 1 medium red onion diced
- 1 medium red bell pepper diced
- 4 garlic cloves
- 1 teaspoon ground cumin
- ½ tablespoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion granules
- ¼ teaspoon ancho chili flakes
- 1 pound chicken breast cut into 1-inch pieces
- 1 cup chicken broth
- 8 oz cream cheese
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente, according to the package directions. Reserve about 1 cup of the pasta water before draining.10 oz dried penne pasta
- Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the red onion and red bell pepper and cook for 5 to 6 minutes, stirring often, until softened.1 tablespoon olive oil1 medium red onion1 medium red bell pepper
- Stir in the garlic and cook for about 30 seconds, then add the cumin, smoked paprika, oregano, garlic powder, onion granules and ancho chili flakes. Cook for 30 to 60 seconds, stirring constantly, until fragrant.4 garlic cloves1 teaspoon ground cumin½ tablespoon smoked paprika1 teaspoon dried oregano½ teaspoon garlic powder½ teaspoon onion granules¼ teaspoon ancho chili flakes
- Add the chicken and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through.1 pound chicken breast
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.1 cup chicken broth
- Reduce the heat to low and add the cream cheese. Stir until it melts completely into a smooth, glossy sauce.8 oz cream cheese
- Add the drained pasta and toss until every piece is coated, loosening with a splash of the reserved pasta water if the sauce is too thick. Taste and adjust the salt and pepper, then serve immediately.Salt and freshly ground black pepper to taste
Notes
- Let the cream cheese sit at room temperature while you cook so it melts smoothly.
- Keep the heat low once it goes in, as a hard boil will split the sauce.
- Cook the chicken in batches if your skillet is small so it browns nicely.
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