Creamy pasta with chicken, beans, chilies, and cheese for a comforting, zesty dinner.
# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 12 ounces penne or rotini pasta
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 1 bell pepper, diced
05 - 1 can (4 ounces) diced green chilies, drained
06 - 2 cloves garlic, minced
07 - 1 can (15 ounces) cannellini beans, drained and rinsed
08 - 1 cup frozen or canned corn, drained
→ Dairy & Liquids
09 - 2 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 4 ounces cream cheese, cubed and softened
12 - 1 cup shredded Monterey Jack cheese
→ Seasonings
13 - 1 teaspoon ground cumin
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnishes
19 - 1/4 cup chopped fresh cilantro
20 - Sliced jalapeños
21 - Lime wedges
# How to Make It:
01 - Cook penne or rotini pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
02 - In a large skillet or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onion and diced bell pepper; sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute.
03 - Mix in drained green chilies, corn, cannellini beans, ground cumin, chili powder, oregano, smoked paprika, salt, and pepper. Cook for 2 minutes, stirring occasionally.
04 - Pour in chicken broth and whole milk. Stir and bring to a gentle simmer.
05 - Add the cream cheese cubes. Stir until fully melted and incorporated into the sauce.
06 - Stir in cooked shredded chicken breast and drained pasta. Mix thoroughly until evenly combined.
07 - Sprinkle shredded Monterey Jack cheese over the pasta mixture. Continue stirring until cheese melts into a creamy sauce. Taste and adjust salt and pepper as needed.
08 - Serve immediately, garnished with chopped cilantro, sliced jalapeños, and lime wedges if desired.
