Name: Mexican Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 Tablespoon vegetable oil; 1 pound chicken breast, cut into bite-sized pieces; 1 medium yellow onion, diced; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (15.25 ounce) can corn, undrained; 1 cup salsa; 1 package taco seasoning or 2 Tablespoons homemade taco seasoning; 8 ounces Farfalle pasta (bow tie pasta); 1 can (about 14.5 ounces) chicken broth; 1 1/2 cups shredded Colby-Jack cheese, divided; 1/2 cup sour cream

If you’re craving something that’s quick, hearty, and bursting with flavor, this Mexican Chicken Pasta Recipe is going to rock your weeknight dinners. I absolutely love how this dish combines the comforting creaminess of pasta with bold Mexican-inspired spices and ingredients. When I first tried this recipe, I was surprised at how easy it was to pull together, yet the flavor is anything but basic. Stick around—I’m sharing all my tips so you’ll get it perfect every time!

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Why You’ll Love This Recipe

One-Pot Wonder: You cook everything in a single skillet or Dutch oven which means minimal cleanup—trust me, that’s a lifesaver on busy nights.
Bold, Authentic Flavors: The combination of taco seasoning, salsa, and fresh ingredients brings that perfect Mexican vibe to your pasta dinner.
Family Friendly: My family goes crazy for this dish—it’s cheesy, satisfying, and just the right amount of spicy.
Versatile & Customizable: Whether you want to add extra veggies or use homemade taco seasoning, this recipe adapts easily to your taste and pantry.

A white pan filled with a creamy pasta dish made of three visible layers: the bottom layer has yellow pasta shapes, mostly bow tie, mixed with black beans, the middle layer is a rich orange sauce coating the pasta, and the top layer shows scattered yellow corn kernels and bits of pasta with a smooth texture. The dish is placed on a green cloth with a wooden spoon and a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Mexican Chicken Pasta Recipe is packed with ingredients that work beautifully together to create rich, flavorful layers. You’ll find pantry staples alongside fresh elements that give this dish its unique flair, and I always recommend using fresh salsa for that extra vibrant kick.

Vegetable Oil: Essential for sautéing the chicken and onions without sticking; neutral flavor lets the spices shine.
Chicken Breast: Cut into bite-sized pieces to cook quickly and evenly—for tender, juicy bites.
Yellow Onion: Adds sweetness and depth; I prefer medium onion for the perfect balance.
Black Beans: Drained and rinsed to keep the dish hearty without excess sodium.
Diced Tomatoes: The undrained canned variety brings moisture plus a fresh tomato flavor.
Corn: Adds a subtle sweetness and vibrant color—use canned for convenience or fresh if in season.
Salsa: The star ingredient for flavor and spice; try to choose a chunky, medium-spicy salsa for best results.
Taco Seasoning: Use store-bought for ease or homemade for control over salt and spice levels.
Farfalle Pasta (Bow Tie): Its shape holds sauce wonderfully—don’t substitute with super thin pasta here!
Chicken Broth: For cooking the pasta right in the skillet, infusing even more flavor.
Colby-Jack Cheese: I split the quantity—some in the dish for creaminess, some on top for melty goodness.
Sour Cream: Mixed in at the end for that smooth, tangy finish that ties the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best parts about the Mexican Chicken Pasta Recipe is how flexible it is. Whether you need to cater to a vegetarian, want more heat, or prefer a lighter version, I encourage you to make it your own. Here are a few of my favorite tweaks.

Vegetarian Version: Swap chicken for extra beans and add sautéed bell peppers and zucchini—my family loves this veggie-packed twist!
Spicy Kick: Add some chopped jalapeños or a dash of cayenne to the taco seasoning for a heat boost I personally crave.
Low Carb Swap: Substitute the pasta for spiralized zucchini or cauliflower rice, perfect if you’re watching carbs but don’t want to miss out on flavor.
Cheesy Upgrade: Mix in pepper jack cheese for some smoky spice or use a blend of cheeses to make it extra melty.

How to Make Mexican Chicken Pasta Recipe

Step 1: Sauté Chicken and Onions Until Perfectly Tender

Start by heating your vegetable oil in a large deep skillet or Dutch oven over medium heat. Toss in the bite-sized chicken pieces and diced yellow onion. Cook everything, stirring often, until the chicken is cooked through with no pink inside and the onions become soft and translucent—this usually takes about 6 to 8 minutes. I learned this trick early: don’t overcrowd the pan, or the chicken will steam instead of sear, and you’ll miss out on that lovely texture.

Step 2: Stir In Beans, Tomatoes, Corn, Salsa & Taco Seasoning

Next, add the drained black beans, canned diced tomatoes with their juice, corn, salsa, and taco seasoning. Give the mixture a good stir so all those vibrant flavors blend together evenly. This is where your kitchen starts smelling amazing—don’t be tempted to skip the juice from the tomatoes; it helps cook the pasta later.

Step 3: Add Pasta and Chicken Broth; Simmer Until Tender

Pour in your farfalle pasta and chicken broth, stir everything to combine, and turn up the heat to bring the pot to a boil. Once boiling, cover the skillet and lower the heat so it simmers gently. Let it cook for about 15 minutes, checking occasionally so the pasta becomes tender and absorbs most of the liquid. This one-pot method is what makes the dish so convenient and flavorful.

Step 4: Stir in Cheese and Sour Cream for Creaminess

After the pasta is perfectly cooked and your skillet is thick with tasty sauce, it’s time to add 1 cup of shredded Colby-Jack cheese. Mix until melted and creamy, then fold in the sour cream; this creates a velvety texture that balances the spices. I usually taste here to adjust any seasoning—sometimes I add a pinch more taco seasoning for extra oomph.

Step 5: Serve Hot, Topped with Remaining Cheese

Scoop the pasta into bowls while it’s still piping hot and sprinkle the remaining 1/2 cup of cheese right on top. It melts beautifully and gives a nice cheesy crust as it cools slightly. You’re ready to dig in to this cozy, flavorful meal that your family will ask for again and again!

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Pro Tips for Making Mexican Chicken Pasta Recipe

Sear the Chicken First: Brown your chicken in batches if you need to; this locks in flavor and avoids a soggy texture.
Use Fresh Salsa: Fresh or good-quality store-bought salsa really lifts the taste, so skip anything too watery or bland.
Simmer Gently: Don’t rush the simmering step; low and slow cooking tenderizes the pasta perfectly while melding flavors.
Add Sour Cream Off Heat: Mixing sour cream off the stove prevents curdling and keeps the sauce silky smooth.

How to Serve Mexican Chicken Pasta Recipe

The image shows a plate with one layer of bow tie pasta covered in a thick, orange-brown sauce mixed with black beans and yellow corn. The pasta is arranged mostly in the center of a white plate with small raised dots around the edge, which is placed on a dark plate. The sauce has a smooth texture with visible pieces of black beans and corn spread evenly over the pasta. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with freshly chopped cilantro and a squeeze of lime juice— it adds brightness and freshness that perfectly complements the creamy pasta. A dollop of guacamole or sliced avocado on the side also amps up the richness and is a family favorite at our table.

Side Dishes

Since the Mexican Chicken Pasta is already pretty filling and flavor-packed, I like to keep sides simple: a crisp green salad with a zesty lime vinaigrette or some roasted vegetables work beautifully. Occasionally, I’ll pair it with tortilla chips and fresh pico de gallo for a fun Tex-Mex spread.

Creative Ways to Present

For special occasions, I’ve served this Mexican Chicken Pasta in mini cast iron skillets, layering with cheese on top and broiling it for a cheesy crust finish. It makes a beautiful presentation, and guests love when the cheese crisps up just right. You could also garnish with sliced radishes and chopped green onions for a colorful, festive touch.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the pasta cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 3 days, and the flavors actually deepen overnight. To maintain creaminess, I recommend stirring in a bit of extra sour cream or cheese before reheating.

Freezing

I usually freeze this dish in portioned containers for quick meals—just note that the texture of the pasta changes slightly after freezing. To minimize this, undercook the pasta by a minute or two before combining everything. Then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce. This helps prevent drying out and keeps the dish creamy. Microwave works in a pinch—just heat in short bursts, stirring often.

FAQs

Can I use other types of pasta in this Mexican Chicken Pasta Recipe?

Yes! While farfalle (bow tie) is ideal because it holds sauce well, you can use penne, rotini, or even elbow macaroni. Just adjust the cooking time to match the pasta you choose and keep an eye on the liquid level to prevent sticking.
How spicy is this dish?

The heat level depends mainly on your salsa and taco seasoning choice. Using mild salsa results in a gentle spice, while medium or hot salsas can bring more kick. If you want to dial it up, add fresh jalapeños or a pinch of cayenne pepper.
Can I make this recipe ahead of time?

Absolutely. You can prep the chicken mixture up to 24 hours ahead and store it in the fridge. When you’re ready, add pasta and broth, then cook as directed. It saves time on busy days and keeps flavors fresh.
Is this recipe gluten-free?

By default, this recipe uses wheat-based pasta, but you can easily substitute with gluten-free pasta varieties. Be sure to check your taco seasoning and broth labels to avoid hidden gluten.
What can I serve instead of sour cream?

If you’re avoiding dairy, Greek yogurt is a great substitute that adds similar creaminess and tang, just make sure to mix it in off the heat to prevent curdling.

Final Thoughts

This Mexican Chicken Pasta Recipe holds a special spot in my weeknight dinner rotation. It’s so quick to make, super flavorful, and hits that perfect comfort food spot without much fuss. I hope you find it as rewarding and tasty as I do—give it a try and let me know how your family likes it. You’ll enjoy how it brings that festive Mexican flavor to your table in a way that’s totally approachable and satisfying!