Cowboy Chicken Pasta (Cozy, Cheesy & Weeknight-Easy)

This cowboy chicken pasta recipe is trending fast — cozy, bold, and perfect for busy nights. It takes everything people love about cowboy-style comfort food (creamy, cheesy, a little smoky, a little spicy) and tucks it into one skillet pasta that feels like a cross between loaded Tex-Mex mac and cheese and a hearty chicken casserole.

Picture tender bites of seasoned chicken, short pasta coated in a creamy cheddar sauce, pops of sweet corn, black beans, and peppers all tangled together in one pan. Every forkful has a little bit of everything: richness from the cheese and cream, a gentle kick from jalapeño and chili spices, and a fresh hit of lime and cilantro on top.

It’s simple enough for a busy weeknight, fun enough for game day, and photogenic enough to share on Discover or TikTok. You can keep it mild and family-friendly, or turn up the heat for spice lovers—cowboy style.

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Cowboy Chicken Pasta (Cozy, Cheesy & Weeknight‑Easy)

This cowboy chicken pasta recipe is a cozy, bold weeknight favorite—creamy, cheesy, and Tex‑Mex inspired. Tender seasoned chicken and short pasta mingle in a one‑skillet sauce with corn, black beans, and plenty of flavor. Add your toppings and enjoy a satisfying meal in under an hour.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American, Tex‑Mex

Servings 6 servings

Ingredients

  

Pasta & Chicken

• 12 oz short pasta (penne, rotini, fusilli, shells, or cavatappi) about 340 g
• 1.5 lb boneless, skinless chicken breasts, cut into small bite‑size cubes about 680 g
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely diced
• 3 cloves garlic, minced

Seasoning

• 2 tablespoons taco seasoning, divided
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder (optional, for extra heat)
• 0.5 teaspoon salt, plus more to taste
• 0.25 teaspoon black pepper, or to taste

Creamy Cowboy Sauce

• 10 oz diced tomatoes with green chiles (undrained) about 283 g
• 1 cup low‑sodium chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, softened and cubed about 113 g
• 1.5 cups shredded cheddar or Colby Jack cheese, divided (about 1 cup for sauce, ½ cup for topping)

Cowboy Mix‑Ins

• 0.5 cup canned black beans, rinsed and drained
• 0.5 cup corn kernels (frozen, canned, or fresh)

Optional Toppings

• sliced green onions for garnish
• fresh cilantro for garnish
• lime wedges for squeezing over each bowl
• crushed tortilla chips or tortilla strips for crunch
• turkey or beef bacon bits (for smoky crunch, no pork needed)
• hot sauce or sriracha mayo for serving

Instructions

 

• Step 1: Cook the Pasta – Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package directions for al dente. Reserve about 1 cup of pasta water, then drain the pasta. Set aside (toss with a tiny drizzle of oil to prevent sticking, if needed).
• Step 2: Season and Sear the Chicken – Pat the chicken pieces dry with paper towels. Toss the chicken with 1 tablespoon taco seasoning, ½ teaspoon salt, and a pinch of black pepper. Heat the olive oil in a large, deep skillet over medium‑high heat. Add the chicken in an even layer and cook for 5‑7 minutes, stirring occasionally, until cooked through and lightly golden. Transfer the chicken to a plate and set aside (leave any browned bits in the pan).
• Step 3: Sauté the Veggies – Reduce the heat to medium and add the butter to the same skillet. Add the onion and red bell pepper and cook for 3‑4 minutes until softened. Stir in the jalapeño and cook another 1‑2 minutes. Add the garlic, remaining taco seasoning, smoked paprika, and chili powder. Cook for about 30 seconds until fragrant.
• Step 4: Build the Creamy Cowboy Sauce – Pour in the diced tomatoes with green chiles (with their juices) and the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer. Stir in the heavy cream and cream cheese. Reduce heat to low and stir frequently until the cream cheese melts and the sauce becomes smooth and creamy.
• Step 5: Add Cheese, Beans, and Corn – Stir in about 1 cup shredded cheese until fully melted and silky. Add the black beans and corn, stirring to combine. Let the sauce simmer for 2‑3 minutes to warm everything through and thicken slightly. If the sauce looks too thick, add a splash of reserved pasta water or a bit more broth.
• Step 6: Bring It All Together – Return the cooked chicken (and any juices on the plate) to the skillet. Add the cooked pasta and gently toss until everything is well coated in the cowboy sauce. Taste and adjust seasoning with more salt, pepper, or a pinch of chili powder if you want more heat.
• Step 7: Make It Extra Cheesy on Top (Optional) – Sprinkle the remaining ½ cup shredded cheese evenly over the top of the pasta in the skillet. Cover with a lid over low heat until the cheese is melted and gooey, or slide the oven‑safe skillet under the broiler for 2‑3 minutes until bubbly and lightly browned (watch closely so it doesn’t burn).
• Step 8: Add Cowboy Toppings and Serve – Scatter green onions and cilantro over the top. Add crushed tortilla chips or strips for crunch. Sprinkle on turkey or beef bacon bits, if using. Serve with lime wedges for squeezing over each bowl. Offer hot sauce or sriracha mayo at the table. Serve immediately while everything is hot and the cheese is at peak stretchiness.

Notes

Tips for the best results: cut the chicken small so it cooks quickly and stays tender; under‑cook the pasta slightly since it finishes in the sauce; control the heat by omitting jalapeño or chili powder for a milder version; freshly grate the cheese for best melt; if the sauce thickens as it sits, stir in a splash of warm broth, cream, or pasta water.

Variations: Use chicken thighs instead of breasts for extra juiciness, or ground chicken or turkey for a chili‑style twist; add extra veggies like zucchini, extra peppers, or baby spinach; lighter version uses half‑and‑half instead of heavy cream, light cream cheese, and less cheese; to turn into a baked casserole, transfer to a baking dish, top with extra cheese and crushed tortilla chips, and bake at 375 °F (190 °C) for 10‑15 minutes until bubbly.

Storage & reheating: Let the pasta cool completely and store in an airtight container in the fridge for up to 3 days. To reheat on the stove, add a splash of milk, cream, or broth to a skillet of leftovers, warm over low–medium heat stirring gently until hot and creamy again. In the microwave, place in a bowl with a small splash of liquid, cover loosely, and heat in 30‑second intervals stirring in between. Creamy pasta doesn’t freeze as well because the sauce can separate, so it’s best enjoyed fresh or refrigerated.

Keyword cheesy chicken pasta, cowboy chicken pasta, one skillet pasta

Why You’ll Love This Cowboy Chicken Pasta

Before you grab your skillet, here’s what makes this cowboy chicken pasta a repeat recipe:

1. Big, bold flavor with simple steps
   Taco seasoning, garlic, peppers, and melty cheese create layers of flavor without complicated techniques.
2. Weeknight-approved
   Boneless chicken, pantry staples, and one main pan. It comes together fast and feels like a full meal in one bowl.
3. Family- and crowd-friendly
   It’s basically cheesy chicken pasta with fun toppings. Keep it mild for kids and add jalapeño or hot sauce at the table for adults.
4. Flexible and customizable
   Swap the pasta shape, change the cheese, add extra veggies, or use a different protein. The base recipe is very forgiving.
5. Great leftovers
   The sauce stays creamy and the flavors deepen by the next day, making it perfect for lunch boxes or meal prep.

Ingredients for Cowboy Chicken Pasta

Pasta & Chicken

• 12 oz short pasta
  (penne, rotini, fusilli, shells, or cavatappi)
• 1½ lb boneless, skinless chicken breasts,
  cut into small bite-size cubes
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and finely minced
  (use less or omit for milder heat)
• 3 cloves garlic, minced

Seasoning

• 2 tablespoons taco seasoning, divided
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional, for extra heat)
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, or to taste

Creamy Cowboy Sauce

• 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, softened and cubed
• 1½ cups shredded cheddar or Colby Jack cheese, divided
  (about 1 cup for the sauce, ½ cup for topping)

Cowboy Mix-Ins

• ½ cup canned black beans, rinsed and drained
• ½ cup corn kernels (frozen, canned, or fresh)

Optional Toppings

• Sliced green onions
• Fresh cilantro
• Lime wedges
• Crushed tortilla chips or tortilla strips
• Turkey or beef bacon bits (for smoky crunch, no pork needed)
• Hot sauce or sriracha mayo

How to Make Cowboy Chicken Pasta

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook 1 minute less than package directions for al dente.
3. Reserve about 1 cup of pasta water, then drain the pasta.
4. Set the pasta aside (toss with a tiny drizzle of oil to prevent sticking, if needed).

Step 2: Season and Sear the Chicken

1. Pat the chicken pieces dry with paper towels.
2. Toss the chicken with 1 tablespoon taco seasoning, ½ teaspoon salt, and a pinch of black pepper.
3. Heat the olive oil in a large, deep skillet over medium-high heat.
4. Add the chicken in an even layer and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly golden.
5. Transfer the chicken to a plate and set aside (leave any browned bits in the pan).

Step 3: Sauté the Veggies

1. Reduce the heat to medium and add the butter to the same skillet.
2. Add the onion and red bell pepper. Cook for 3–4 minutes until softened.
3. Stir in the jalapeño and cook another 1–2 minutes.
4. Add the garlic, remaining taco seasoning, smoked paprika, and chili powder. Cook for about 30 seconds until fragrant.

Step 4: Build the Creamy Cowboy Sauce

1. Pour in the diced tomatoes with green chiles (with their juices) and the chicken broth.
2. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
3. Bring the mixture to a gentle simmer.
4. Stir in the heavy cream and cream cheese.
5. Reduce the heat to low and stir frequently until the cream cheese melts and the sauce becomes smooth and creamy.

Step 5: Add Cheese, Beans, and Corn

1. Stir in about 1 cup shredded cheese until fully melted and silky.
2. Add the black beans and corn, stirring to combine.
3. Let the sauce simmer for 2–3 minutes to warm everything through and thicken slightly.

If the sauce looks too thick, add a splash of reserved pasta water or a bit more broth.

Step 6: Bring It All Together

1. Return the cooked chicken (and any juices on the plate) to the skillet.
2. Add the cooked pasta and gently toss until everything is well coated in the cowboy sauce.
3. Taste and adjust seasoning with more salt, pepper, or a pinch of chili powder if you want more heat.

Step 7: Make It Extra Cheesy on Top (Optional)

1. Sprinkle the remaining ½ cup shredded cheese evenly over the top of the pasta in the skillet.
2. Cover with a lid over low heat until the cheese is melted and gooey,
   or slide the oven-safe skillet under the broiler for 2–3 minutes until bubbly and lightly browned. Watch closely so it doesn’t burn.

Step 8: Add Cowboy Toppings and Serve

Finish with toppings to give it that full cowboy, Tex-Mex feel:

• Scatter green onions and cilantro over the top.
• Add crushed tortilla chips or strips for crunch.
• Sprinkle on turkey or beef bacon bits, if using.
• Serve with lime wedges for squeezing over each bowl.
• Offer hot sauce or sriracha mayo at the table.

Serve immediately while everything is hot and the cheese is at peak stretchiness.

Tips for the Best Cowboy Chicken Pasta

• Cut the chicken small
  Smaller cubes cook quickly and stay tender, and you get more chicken in every bite.
• Undercook the pasta slightly
  Since it sits in the hot sauce, cooking it just shy of al dente prevents mushy pasta.
• Control the heat level
  Skip the jalapeño and chili powder for a mild version. For spicy, leave some seeds in the jalapeño and add extra chili powder or hot sauce.
• Use freshly grated cheese
  It melts smoother than bagged shredded cheese, which often has anti-caking agents.
• Adjust the sauce consistency
  If the pasta thickens as it sits, stir in a splash of warm broth, cream, or pasta water to bring it back to a silky texture.

For food safety, always cook chicken and chicken casseroles to an internal temperature of 165°F (74°C), measured with a food thermometer.

Variations and Substitutions

• Different protein
  Use chicken thighs instead of breasts for extra juiciness, or try ground chicken or turkey for a chili-style twist.
• More veggies
  Stir in diced zucchini, extra bell peppers, or a handful of baby spinach at the end until just wilted.
• Lighter version
  Use half-and-half instead of heavy cream, light cream cheese, and a bit less shredded cheese.

To keep this cowboy chicken pasta on the lighter side, follow dietitians’ advice and load your plate with extra veggies and lean protein, not just noodles.

• Baked cowboy casserole
  Transfer everything to a baking dish, top with extra cheese and crushed tortilla chips, and bake at 375°F (190°C) for 10–15 minutes until bubbly.

How to Store and Reheat Cowboy Chicken Pasta

• Fridge
  Let the pasta cool completely, then store in an airtight container for up to 3 days.
• Reheat on the stove
  Add a splash of milk, cream, or broth to a skillet with the leftovers. Warm over low–medium heat, stirring gently, until hot and creamy again.
• Reheat in the microwave
  Place in a microwave-safe bowl, add a small splash of liquid, cover loosely, and heat in 30-second intervals, stirring in between.

Creamy pasta doesn’t freeze as well because the sauce can separate, so it’s best enjoyed fresh or from the fridge.

What to Serve with Cowboy Chicken Pasta

Cowboy chicken pasta is a full meal in one bowl, but simple sides make it feel like an easy feast:

• A crisp green salad with a tangy vinaigrette
• Roasted vegetables (broccoli, green beans, zucchini)
• Garlic bread or cheesy toast
• Chips and salsa or guacamole for extra Tex-Mex vibes

Approximate Nutrition (Per Serving)

These numbers are an estimate and will vary based on the exact ingredients and brands you use, as well as your toppings.

Based on about 6 servings, using heavy cream, cream cheese, cheddar, chicken breast, beans, and corn:

• Calories: approximately 650–720 kcal
• Protein: approximately 38–45 g
• Carbohydrates: approximately 55–65 g
• Fat: approximately 28–34 g
• Saturated Fat: approximately 14–18 g
• Fiber: approximately 4–7 g
• Sodium: highly variable depending on taco seasoning, broth, and cheese

If you swap in lighter dairy, reduce cheese, or use more veggies, the calories and fat will be lower.

Don’t forget the basic food-safety steps: keep your kitchen clean, avoid cross-contamination, cook to safe temperatures, and chill leftovers promptly.

Tastyinspo Notes

This cowboy chicken pasta is the kind of recipe that quietly slips into real weeknight routines. It’s easy to imagine readers throwing it together on a busy evening when they want something satisfying and fun, without committing to a long list of steps or special ingredients.

As the chicken and pasta get coated in the creamy, smoky sauce, the kitchen fills with the kind of smells that make people wander in asking, “What are we having for dinner?” The toppings—crushed tortilla chips, fresh cilantro, a squeeze of lime—invite everyone at the table to customize their own bowl, which makes the meal feel interactive and relaxed.

Readers who like to cook once and eat twice will probably appreciate how well it reheats the next day, especially with a splash of broth to bring the sauce back to life. And because the base recipe is so flexible, it’s very natural to imagine them swapping in different veggies, changing the cheese, or using leftover chicken without feeling like they’re breaking the recipe.

That sense of comfort plus freedom—the idea that this cowboy chicken pasta can be both a reliable favorite and a creative template—is what tends to bring people back to dishes like this again and again.

FAQs Cowboy Chicken Pasta