Mexican Chicken Pasta: A Beginner-Friendly, Flavor-Packed Recipe

Ingredienti

• 2 tablespoons olive oil – Used for cooking the chicken and vegetables. Olive oil provides great flavor, but vegetable or canola oil can also be used.
• 1 lb chicken breast – Sliced into small bites. Chicken is the star of this dish, providing a protein-packed base.
• 1 tablespoon cumin (divided) – Adds warmth and depth to the dish.
• 1 tablespoon chili powder (divided) – Provides a mild kick of spice without being overwhelming.
• 1/2 teaspoon salt (divided) – Enhances the flavors of the ingredients.
• 2 bell peppers (different colors) or 8 small bell peppers, sliced – Adds sweetness, crunch, and vibrant color.
• 4 oz green chiles (diced) – Provides a mild heat and a slightly tangy flavor.
• 8 oz fettuccine pasta – A classic pasta choice that holds the creamy sauce well.
• 2/3 cup heavy cream – Gives the sauce its signature creamy texture.
• 2/3 cup milk – Helps balance the richness of the cream.
• 1 cup cheddar cheese (shredded) – Brings a bold, sharp flavor.
• 1/2 cup mozzarella cheese (shredded) – Adds a creamy, stretchy texture to the sauce.

Preparazione

1. 1

   --- Step 1: Preparing and Cooking the Chicken ---

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   Add the sliced chicken and immediately season with half of the cumin, chili powder, and salt.

4. 4

   Cook for about 5-7 minutes, stirring frequently, until the chicken is fully cooked. It should be golden brown on the outside and white inside with no pink.

5. 5

   Remove the chicken from the skillet and set it aside.

6. 6

   --- Step 2: Sautéing the Vegetables ---

7. 7

   In the same skillet, add the sliced bell peppers.

8. 8

   Cook for about 2-3 minutes until they start to soften but still have a slight crunch.

9. 9

   Add the diced green chiles and stir everything together.

10. 10

    --- Step 3: Cooking the Pasta ---

11. 11

    Bring a large pot of salted water to a boil.

12. 12

    Add the fettuccine and cook according to the package instructions. Drain and set aside.

13. 13

    --- Step 4: Making the Creamy Sauce ---

14. 14

    Add the cooked chicken back to the skillet with the vegetables.

15. 15

    Pour in heavy cream and milk, stirring to combine.

16. 16

    Bring to a gentle boil, then immediately add the cheddar and mozzarella cheese.

17. 17

    Stir continuously until the cheese melts and the sauce becomes smooth.

18. 18

    Reduce the heat to low and let everything simmer for 3 minutes.

19. 19

    Sprinkle in the remaining cumin, chili powder, and salt. Stir well.