Make this rich and creamy pasta dish featuring tender chicken coated in a homemade queso-style cheese sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Tex-Mex Fusion
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (penne or rotini)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 cup chicken broth
8 ounces cream cheese, cubed
1 cup milk (whole or 2%)
8 ounces Monterey Jack cheese, shredded
4 ounces sharp Cheddar cheese, shredded
1/4 cup pickled jalapeño slices (optional)
Salt and black pepper to taste
Instructions
Cook pasta according to package directions until al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with chili powder, cumin, and garlic powder.
Add seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
Reduce heat to medium-low. Pour chicken broth into the skillet and scrape up any browned bits from the bottom.
Add cream cheese cubes to the skillet. Stir constantly until the cream cheese melts into the broth.
Gradually whisk in the milk until the sauce is smooth.
Add the shredded Monterey Jack and Cheddar cheeses, stirring until completely melted and the sauce is smooth and creamy.
Stir in the jalapeño slices, if using. Season the queso sauce with salt and pepper.
Return the cooked chicken and the drained pasta to the skillet. Toss everything together until the pasta and chicken are fully coated in the queso sauce.
Serve immediately.
Notes
For a spicier sauce, add 1/4 teaspoon of cayenne pepper with the other spices.
If the sauce thickens too much while serving, add a splash of milk to thin it slightly.
Shred your own cheese for the creamiest sauce, as pre-shredded cheese contains anti-caking agents.