Description
This Creamy Jalapeño Chicken Pasta combines tender, spiced chicken with protein-packed pasta and a flavorful, creamy sauce infused with fresh jalapeños for a perfect balance of heat and richness. Ideal for a quick, satisfying weeknight meal.
Ingredients
Scale
Chicken
- 20 oz chicken breast, cubed
- Salt & pepper, to taste
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- Avocado oil spray
Pasta and Vegetables
- 12 oz protein pasta
- 1/2 white onion, finely chopped
- 2 garlic cloves, minced
- 1 cup corn
- 1–2 jalapeños, finely diced
Sauce Ingredients
- 1/4 cup pasta water (reserved)
- 1/4 cup fat-free or low-fat mozzarella cheese
- 2 tbsp light cream cheese
- 1 cup fat-free milk (such as Fairlife)
- 1 cup fat-free cottage cheese
- 2 tbsp heavy cream
- 1/4 cup Parmesan cheese
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp hot honey (optional)
Garnishes
- Cotija cheese
- Tajín seasoning
- Fresh cilantro
Instructions
- Season and Cook Chicken: Season the cubed chicken breast with salt, pepper, garlic powder, chili powder, paprika, and cumin. Spray a pan with avocado oil and sauté the chicken over medium heat until it becomes golden brown and is fully cooked through, about 6-8 minutes.
- Cook Pasta: Boil the protein pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta and set it aside.
- Sauté Vegetables: In the same pan used for the chicken, add the finely chopped onion, minced garlic, corn, and diced jalapeños. Sauté over medium heat until the vegetables soften and become fragrant, approximately 4-5 minutes.
- Prepare the Sauce: In a blender, combine the light cream cheese, fat-free milk, fat-free cottage cheese, heavy cream, Parmesan, salt, pepper, and garlic powder. Blend until the mixture is smooth. Pour this sauce into the pan with the sautéed vegetables along with the reserved pasta water, then simmer gently until the sauce thickens and becomes creamy, about 3-4 minutes.
- Combine and Serve: Stir the cooked pasta, sautéed chicken, and mozzarella cheese into the pan with the sauce and vegetables. Mix well to ensure everything is evenly coated and the mozzarella melts slightly. Optionally, drizzle with hot honey. Serve garnished with Cotija cheese, a sprinkle of Tajín seasoning, and fresh cilantro for added flavor and color.
Notes
- You can adjust the number of jalapeños to control the spiciness according to your preference.
- Using protein pasta keeps the dish higher in protein and gluten-free if selected accordingly.
- Substitute light cream cheese and fat-free dairy products for a lower-fat option.
- Hot honey adds a lovely sweet and spicy contrast but is optional.
- For a milder version, remove jalapeño seeds before dicing.
- Allow the sauce to simmer gently; avoid boiling to prevent curdling.
