When the day drags on and all you want is something comforting and flavorful, this Fiesta Chicken Pasta Skillet steps in like an old friend. It’s one of those dishes that fills the kitchen with a cozy mix of spices and fresh aromas that instantly lift your mood. I remember the first time I made it, the way the peppers sizzled and softened just right, and how the tomato sauce clung to every bite of pasta—well, honestly, I got a bit distracted and almost let it stick, but that smoky paprika saved the day.
There’s something about the vibrant colors in this skillet—the reds, greens, and yellows—that make the whole meal feel like a celebration, even if it’s just Tuesday night. The tender chicken mingles with black beans and zesty lime, giving it a lively twist that makes your taste buds perk up. It’s easy to lose track of time while stirring this pot, especially when the smell tempts you to sneak a bite before it’s even plated.
Why You’ll Love It:
- All in one pan, so cleanup is way less intimidating after a busy day.
- The flavors are bold but balanced—spicy without overwhelming, fresh without being bland.
- It’s simple—and that’s kind of the point; no complicated steps, just honest, satisfying food.
- The leftovers reheat surprisingly well, though I usually prefer it fresh for that melty cheese moment.
If you’re feeling a little hesitant about trying a new recipe midweek, this one’s forgiving. You can tweak the veggies or swap the pasta type without losing the essence. It’s a flexible friend in your kitchen.
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Fiesta Chicken Pasta Skillet
- Total Time: 40 minutes
- Yield: 4 1x
Description
A vibrant and flavorful one-pan meal featuring tender chicken, colorful bell peppers, black beans, and pasta tossed in a zesty tomato sauce with Mexican-inspired spices. Perfect for a quick and satisfying weeknight dinner.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes, undrained
1 cup low-sodium chicken broth
8 ounces uncooked penne pasta
1 (15 ounces) can black beans, drained and rinsed
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
Heat olive oil in a large skillet over medium-high heat.
In a medium bowl, combine chicken pieces, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
Add seasoned chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in diced tomatoes with their juice and chicken broth. Stir to combine.
Add uncooked penne pasta to the skillet. Bring the mixture to a boil, then reduce heat to medium-low.
Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in black beans and cooked chicken. Cook for an additional 2-3 minutes until heated through.
Remove skillet from heat and sprinkle shredded cheddar cheese evenly over the top. Cover and let cheese melt for 2 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: I usually use a heavy skillet to keep the heat even, but I haven’t tested it in a nonstick pan—the sauce might stick a bit more if you’re not careful. This dish pairs wonderfully with a crisp green salad or some simple avocado slices to cool down the spices. Sometimes I toss in corn for extra sweetness or swap cheddar for Monterey Jack when that’s what I have on hand. And if you’re feeling adventurous, a dash of hot sauce right before serving adds a nice kick.
FAQ:
Can I make this gluten-free? You can swap the pasta for a gluten-free variety or even try quinoa for a different texture.
Is this recipe freezer-friendly? I haven’t frozen it myself, but it should freeze okay—just watch the texture of the pasta when reheated.
Can I use other proteins? Sure! Shrimp or turkey work well if you want a change.
Ready to bring some fiesta vibes to your dinner tonight? Give this skillet a try and enjoy a flavorful, fuss-free meal that’s worth every minute.