🍝 Pasta Dishes
| Albert's Southwest Chicken Pasta 🌄 💤 ⏰ |
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This Southwest Chicken Pasta combines bold flavors and vibrant colors in one spectacular dish. Grilled chicken, artichoke hearts, roasted red peppers and black beans create a hearty base, while the unexpected combination of marinara and cream delivers a silky, complex sauce infused with cumin and fresh cilantro. Topped with green onions and toasted pine nuts for texture contrast, this restaurant-quality pasta serves four generously. Perfect for entertaining or special family dinners when you want to impress with sophisticated flavors that still offer familiar comfort.
*Serving suggestion only. 😂 If an image doesn't look like it was taken by a monkey named Frank, it was AI generated and not the result of Frank's minimal culinary and/or photographic skills. Your recipes will not look like most of these images unless you failed the "I'm not a robot" test!
Ingredients
2 tablespoons olive oil for sautéing
4 tablespoons finely chopped garlic
1 pound boneless chicken breasts, grilled and diced
8 ounces canned artichoke hearts, quartered
1 cup jarred roasted red bell peppers, sliced
1 cup cooked black beans
2 tablespoons ground cumin
4 tablespoons finely chopped garlic
1 pound boneless chicken breasts, grilled and diced
8 ounces canned artichoke hearts, quartered
1 cup jarred roasted red bell peppers, sliced
1 cup cooked black beans
2 tablespoons ground cumin
(continued in the next column ↗️)
2 cups heavy cream
1 cup prepared marinara sauce
4 tablespoons chopped fresh cilantro
Salt, pepper and red pepper flakes, to taste
24 ounces red pepper-garlic (or plain) penne pasta, cooked
1/2 cup chopped green onion
1/2 cup toasted pine nuts
1 cup prepared marinara sauce
4 tablespoons chopped fresh cilantro
Salt, pepper and red pepper flakes, to taste
24 ounces red pepper-garlic (or plain) penne pasta, cooked
1/2 cup chopped green onion
1/2 cup toasted pine nuts
Directions
Heat olive oil in sauté pan.
Add garlic, cooked chicken, cooked artichoke hearts, roasted bell peppers and black beans.
Sauté until ingredients are well heated.
Add cumin, cream and marinara sauce; cook until sauce thickens.
Add cilantro.
Season with salt, pepper and red pepper flakes.
Toss with cooked pasta until pasta is well coated.
Place each serving in a soup bowl and garnish with green onion and pine nuts.
Add garlic, cooked chicken, cooked artichoke hearts, roasted bell peppers and black beans.
Sauté until ingredients are well heated.
Add cumin, cream and marinara sauce; cook until sauce thickens.
Add cilantro.
Season with salt, pepper and red pepper flakes.
Toss with cooked pasta until pasta is well coated.
Place each serving in a soup bowl and garnish with green onion and pine nuts.
Servings
4 servings
Nutrition Facts
Nutrition Per Serving: Calories: 950; Total Fat: 48g (Saturated Fat: 21g); Cholesterol: 190mg; Sodium: 730mg; Total Carbohydrates: 92g (Dietary Fiber: 9g, Sugars: 7g); Protein: 42g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
Carol Jancsi
🔑 Keywords:
chicken,
pasta,
southwest
🗂️ Categories: 🍝 Pasta Dishes, 🍗 Chicken & Other Poultry
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Albert's Southwest Chicken Pasta was added on October 12, 2014 and last updated on April 19, 2025.
🗂️ Categories: 🍝 Pasta Dishes, 🍗 Chicken & Other Poultry
📚 Cookbooks: Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Albert's Southwest Chicken Pasta was added on October 12, 2014 and last updated on April 19, 2025.
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