Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 lb chicken breast, sliced into strips
- 1 red bell pepper, sliced
- 1 small jalapeño, seeded & minced
- 1 (15 oz) can black beans, rinsed & drained
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh cilantro, chopped, for garnish
- Cotija cheese, crumbled, for garnish
Instructions
- Cook penne pasta according to package directions; drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt, pepper, cumin, and smoked paprika. Cook until golden and cooked through, 6–7 minutes.
- Reduce heat to medium. Add red pepper and jalapeño to skillet; sauté 3 minutes.
- Stir in heavy cream, cream cheese, garlic powder, and black beans. Simmer until sauce thickens slightly, about 3–4 minutes.
- Add cooked pasta and parmesan cheese to skillet; toss until well coated and creamy.
- Garnish with chopped cilantro and crumbled cotija cheese before serving.
Notes
- For extra heat, add extra jalapeño or a pinch of cayenne pepper.
- Vegetarian? Skip the chicken and add roasted zucchini or squash.
- Use full-fat dairy for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Southwestern Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1.5 cups
- Calories: 580 Kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 105 mg
