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Healthy Mexican Chicken Pasta - Bright, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or chickpea pasta (penne, rotini, or fusilli)
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil (plus more if needed)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 cup corn kernels (fresh, frozen, or canned and drained)
  • 1 cup black beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup plain Greek yogurt (2% or 5% for best texture)
  • 1/2 lime, juiced (about 1 tablespoon)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • Salt and black pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • Optional toppings: diced avocado, sliced green onions, crumbled cotija or a little shredded Mexican-blend cheese

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  2. Season the chicken: In a bowl, toss the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, chili powder, cumin, smoked paprika, oregano, and cayenne if using. Coat well.
  3. Sear the chicken: Heat a large skillet over medium-high and add the olive oil. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
  4. Cook the vegetables: In the same skillet, add onion and bell pepper. If the pan looks dry, add a splash more oil. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Build the sauce: Add corn, black beans, and the drained fire-roasted tomatoes. Stir in the chicken broth and bring to a gentle simmer for 2–3 minutes to marry the flavors.
  6. Make it creamy: Reduce heat to low. In a small bowl, whisk Greek yogurt with lime juice and a spoonful of warm sauce from the skillet to temper it. Stir the yogurt mixture into the skillet until smooth. Do not boil after adding yogurt.
  7. Combine with pasta: Return the cooked chicken to the skillet along with the pasta. Toss gently until everything is evenly coated. If the sauce seems thick, add a splash of reserved pasta water to loosen.
  8. Finish and taste: Stir in cilantro. Taste and adjust salt, pepper, and lime. For extra richness, add a light sprinkle of cheese if you like.
  9. Serve: Top with avocado, green onions, or cotija. Serve warm and enjoy.