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In the world of comfort food, few dishes can compete with the heartwarming fusion of Tex-Mex and pasta. The Tex-Mex Chicken Nacho Pasta Skillet is a delightful amalgamation that brings together succulent chicken, vibrant vegetables, and cheesy goodness, all enveloped in a rich, zesty sauce. This dish embodies the spirit of Tex-Mex cuisine, known for its bold flavors and hearty ingredients. It’s ideal for busy weeknights when time is of the essence or for casual gatherings with family and friends.

Tex-Mex Chicken Nacho Pasta Skillet

Discover the perfect blend of Tex-Mex flavors and pasta in this one-pan Tex-Mex Chicken Nacho Pasta Skillet. This easy and satisfying dish combines tender chicken, colorful veggies, and gooey cheese, all topped with zesty seasoning. Ideal for busy weeknights or casual gatherings, this recipe is adaptable to various diets, ensuring everyone can enjoy. Get ready to impress your family and friends with a meal that's both comforting and delicious!
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Ingredients
  

12 oz. penne pasta

1 lb. boneless, skinless chicken breasts, diced into bite-sized pieces

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

1 can (15 oz.) black beans, drained and rinsed

1 cup corn kernels (can use fresh or frozen)

1 packet (1 oz.) taco seasoning

1 cup salsa (choose your preferred level of spice)

1 cup chicken broth (low sodium recommended)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped, for garnish

Sliced jalapeños (optional, for garnish)

Tortilla chips (for topping)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches al dente texture. Once cooked, drain and set aside.

    Sauté the Chicken: In a large skillet over medium-high heat, warm the olive oil. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through (internal temperature should reach 165°F). Season with salt and pepper to taste. Once done, transfer the chicken to a plate and set aside.

      Sauté Aromatics: In the same skillet, add the diced onion and bell pepper. Sauté for approximately 3-4 minutes until they soften. Then, add the minced garlic and continue to sauté for another minute, or until the garlic is fragrant.

        Combine Ingredients: Bring the cooked chicken back to the skillet. Stir in the black beans, corn, taco seasoning, salsa, and chicken broth. Mix well and bring the mixture to a simmer for about 2-3 minutes.

          Add Pasta and Cheese: Fold the cooked penne pasta into the skillet, ensuring it is well combined with the other ingredients. Lower the heat to a simmer and evenly sprinkle the shredded cheddar and Monterey Jack cheese over the top. Cover the skillet with a lid and let it sit for 3-5 minutes, or until the cheese has melted beautifully.

            Serve: After the cheese has melted, remove the skillet from the heat. Garnish generously with fresh chopped cilantro and add sliced jalapeños if desired. Serve with a side of tortilla chips for an extra crunch.

              Enjoy: Dive into this creamy, cheesy, and zesty Tex-Mex delight that's packed with flavor in every bite!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                  Optional Presentation Tips: For an attractive presentation, serve the skillet straight to the table for a family-style meal. You can sprinkle a few extra pieces of cheese and chopped cilantro on top just before serving!