Cheesy Tex-Mex Chicken Pasta Skillet

Cheesy Tex-Mex Chicken Skillet

There’s a whole lotta pasta and chili always going on in this house, so I find myself craving both unreasonably often. So, I hatched a plan to combine the two into one delish dish that’s easy on time and HUGE on flavor!

You’re welcome.


This brainchild of my pasta/chili obsession is one of the most mouthwatering meals to come out of my kitchen lately. It makes for a fun way to jazz up weeknight meals, and truly tasty leftovers!

Cheesy Chicken Salsa Skillet

Just look at that ooey, gooey happy marriage of chicken, cheese, beans, veggies, pasta, and a bunch of spicy seasonings… mmm!

Cheesy Tex-Mex Chicken Skillet Recipe

Whip up this wonderfully delicious pasta meal for your friends and family some weeknight. It’s fun to make and super flavorful!

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Cheesy Tex-Mex Chicken Pasta Skillet

Yield: Makes 4-5 servings


1 1/2 cups uncooked whole grain pasta of your choice

1 Tbsp. olive oil

1 tsp. salt

1 tsp. chili powder

1/2 tsp. onion powder

1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1 lb. (2) boneless skinless chicken breasts, cut into chunks

16 oz. (2 cups) cups chunky salsa of your choice

1/4 cup onion, coarsely chopped

2 garlic cloves, minced

1 green bell pepper, chopped

1 cup fresh or frozen corn

1 15 oz. can black beans

1 1/2 cups reduced-fat shredded cheddar cheese

1/2 bunch fresh cilantro or 4 green onions, chopped

Sour cream, optional


Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, according to package instructions. Once pasta is cooked, drain and set aside.

Meanwhile, drizzle oil in a large skillet set to medium-high heat. Combine salt, chili powder, onion powder, cumin, cayenne and black pepper in a small bowl. Add chicken to hot skillet and sprinkle with seasoning mixture. Cook until no longer pink, 8-9 minutes.

Stir in salsa, onion, garlic, bell pepper, corn and black beans. Bring to a boil and simmer on medium heat for 10 minutes. Add cheddar cheese and pasta; stir to combine. Serve with fresh cilantro or green onions, and top with sour cream, if desired.



10 Responses to “Cheesy Tex-Mex Chicken Pasta Skillet”

  1. #
    Chung-Ah | Damn Delicious — October 8, 2012 @ 6:33 am

    I love this! And I’m all for tasty leftovers for the work week – I can’t afford to spend $10 on each meal during the week. And I totally need a mini-vacation – off to go vote! :)

  2. #
    Laura (Tutti Dolci) — October 8, 2012 @ 6:34 am

    Oh this skillet looks so tasty! I love how easy and flavor-packed the recipe is!

  3. #
    Elizabeth@ Food Ramblings — October 8, 2012 @ 2:09 pm

    Yum!!! Skillet meals are so good!

  4. #
    Julia | — October 8, 2012 @ 8:37 pm

    What a delicious looking pasta, and your photos are just beautiful!

  5. #
    thestellabella — October 9, 2012 @ 12:24 am

    Wow. I need to get into the kitchen ASAP!

  6. #
    Monique @Ambitious Kitchen — October 9, 2012 @ 2:51 am

    I’m not a huge fan of pasta, but this looks wonderful!

  7. #
    claire @ the realistic nutritionist — October 9, 2012 @ 2:47 pm

    I love the flavors here!! So spicy yet delicious. Great recipe, Georgia!

  8. #
    Nicole@HeatOvenTo350 — October 9, 2012 @ 5:10 pm

    This would be something my family would love. Thanks!

  9. #
    Lynna — October 10, 2012 @ 12:56 am

    You`re a genius. I LOVE THIS ♥ Can`t wait to try it out!!

  10. #
    marla — December 5, 2012 @ 11:56 am

    Love this recipe! Will be linking back to this in my upcoming post :)

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