Creamy Pasta with Chicken

This creamy pasta with chicken is perfect for all you Tex-Mex lovers. Tender chicken, corn, tomatoes, and chiles in a zesty, creamy sauce create a pasta dish loaded with southwestern flavors that brings everyone back for more.

📝 Ingredients

• 2 boneless skinless chicken breasts, (diced into 1/2-inch pieces)
• 1 cup diced onions
• 1/4 cup butter
• 1 tablespoon slap ya mama seasoning
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion powder
• 1 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 11 ounce southwest corn, (drained)
• 10 ounce Rotel tomatoes and peppers
• 4 ounce diced green chiles
• 15 ounce green enchilada sauce
• 1 1/2 cup heavy cream
• 32 ounces vegetable broth
• 16 ounce small shell pasta
• 1 cup sharp cheddar cheese
• 1 cup grated Parmesan cheese
• Optional toppings: sour cream, green onions, cilantro

👨‍🍳 Instructions

1. 1Melt butter in a large saucepan over medium heat.
2. 2Add diced chicken, onions, and seasonings to the pan. Stir to combine.
3. 3Next, add Rotel, diced green chiles, corn, and enchilada sauce. Stir.
4. 4Pour vegetable broth and heavy cream into the pan, stir, and bring to a boil.
5. 5Add parmesan cheese and pasta shells. Stir and bring to a boil. Cook until pasta is tender.
6. 6Once pasta is tender, add sharp cheddar cheese.
7. 7Serve and add toppings like sour cream, green onions, and cilantro, if desired.