This One Pot Southwestern Alfredo Pasta is super easy to throw together, makes the perfect weeknight meal, and is absolutely delicious! It all comes together in one pot and it is so fast.
Happy Monday, friends!
I am coming at you hot this fine Monday morning with a delicious recipe that is an older popular one. It is a one pot pasta recipe that you are going to absolutely fall in love with if you haven’t made it already.
I came up with this recipe about three years ago when I was doing a TV spot for a brand and they really wanted me to showcase an easy back to school meal. It doesn’t get much easier than this One Pot Southwestern Alfredo Pasta. This recipe is perfect for when you are out of dinner ideas.
How to Make Southwestern Alfredo Pasta
This recipe could not be more simple to make. I love recipes like this that feel like they have been slaved over, but are actually super simple. Here is a brief overview of how it comes together, but be sure to scroll to the recipe card at the bottom of the post for the full recipe.
- Sauté the red peppers and green chiles. Once they are done, remove them and set them aside.
- Cook the pasta. Fill the pot (no need to clean it) with water, and cook the pasta according to package instructions. A minute before the pasta is done, throw in the frozen corn.
- Add the remaining ingredients. Drain the pasta and corn, and return them to the stock pot. Add the red peppers and green chiles back in. Also add in the taco seasoning, alfredo sauce, black beans, and chicken. Stir to combine.
- Enjoy! Garnish each bowl with sour cream, a lime wedge, diced jalapeños, and cilantro if desired. Enjoy warm!
Homemade Taco Seasoning
Taco seasoning adds such great flavor to this pasta dish. I love to make my own taco seasoning with a few simple seasonings I always have on hand. You can customize the flavor to be exactly how spicy you like it, and skip all of the added preservatives and additives of storebought taco seasoning.
Homemade Taco Seasoning
Cooked Chicken
Part of what makes this recipe come together quickly in one pot is using cooked chicken. Some options are to use leftover chicken, grab a rotisserie chicken from the store, or my favorite, keep frozen cooked chicken in your freezer. It is a great hack for busy weeknight meals!
You could also make this recipe with cooked shrimp.
Freezing Cooked Chicken
Adding Green Chilies
When I first published this recipe, I didn’t have the green chilies in there. Almost immediately I started getting comments on the blog and on social media that all said the same basic thing, “I made this, it is totally amazing, but I added green chilies!” Also, since making this recipe I took a trip to the Southwest and realized that they literally put green chiles on every. single. thing. You all were totally right, this recipe needed green chiles, I don’t know what I was thinking.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop, adding a splash of water if it seems dry.
Other Great Dinner Recipes
If you plan on making this dinner recipe and you still need some other great easy chicken dinners, I have more ideas for you:
If you make this chicken alfredo pasta or any of my other recipes leave me a comment and let me know!
One Pot Southwestern Alfredo Pasta
Ingredients
- 1 tablespoon olive oil
- 1 red pepper diced
- 3.4 ounces can of diced green chiles
- 2 cups dry penne
- 1 cup frozen corn or the corn from two ears
- 2 cups cooked chicken
- 1 cup black beans rinsed and drained
- 14 ounces jarred alfredo
- 2 tablespoons taco seasoning
Instructions
- Heat a large saucepan over medium heat. Add 1 tablespoon of olive oil, and then the diced red pepper and green chiles. Cook until the red peppers are soft, remove from pan and set aside.
- Add 4 cups of water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
- Stir in the cooked pepper and chiles, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
- Serve, topping with sour cream, diced tomatoes, and jalapeños if you like!
did you make this
One Pot Southwestern Alfredo Pasta
Lindsey K says
I made this tonight for a quick supper. It was pretty good and definitely easy. I do feel like it could use another flavor though. Next time I make it, I might try to add some cilantro or lime juice to it. My hubby suggested adding a few jalapenos to the top!
I loved it as is, especially because it was mild enough for the kiddos, but some diced pickled jalapeños in there would be great!
Julie says
I agree to your post. I really like this recipe but it is definitely missing something so I will use cilantro next time and I think tomatoes sounds great.
Karen says
I’ve made this for dinner twice now and everyone loves it!! I’m cooking for my parents now also and they won’t eat black beans so I had to substitute pinto beans, but otherwise followed the recipe exactly. SO GOOD! Thank you :)
Thank you so much Karen! File this under one of the most underrated posts on my blog! I love it too (so much!) but it’s like a hidden gem :)
Karen says
Oh wow! I can’t believe more people aren’t all over this one! Seriously, this is a huge favorite of mine. Maybe you should repost it and with the headline “Listen Up!”, lol. I’ll definitely tell everyone I know about it…. this is a gem that needs to come out of hiding ;)
Sarah S. says
Look delicious!! How many people does this recipe serve?
Four BIG servings, or 6 more modest servings
Vicki says
Made this last night, and doubled the corn while omitting the black beans (family preference). And while everyone did enjoy the dish, I agree with some of the other reviews – while this is a great recipe, it just needs a little something more. Next time I’ll add diced green chilies and fresh cilantro. And there will be a next time!
Thanks for this comment Vicki! I think I’m going to remake the video for this soon and try it with the green chilies. I just worry that my kids will freak over the extra spice, but I’m sure the adults will like it more that way.
Kristen says
Diced green chilies are mild. I would be very surprised if your kids noticed them.
T.C. says
Do you ever cook the black beans…or did I miss that part?
I didn’t cook the beans. They are canned, so they are soft. If you stir them in with the hot pasta, they will heat through.
Anna says
Would this be good if you added a can of Rotel? Would it make it too runny?
Hi Anna, I don’t know because I’ve never tried. If you give it a go, let me know!
Marrisa says
I just drained the can. I used rotel instead of the red peppers. It still taste like somethings missing though.
Tara says
How much water do you put in?
The water you are adding to the pan is just to cook the noodles :) So as much as your noodle package calls for to boil them in.
Rachel says
This was very good. I added rotel and I just used a whole can of corn. Also added onion and a little bit of cayenne pepper. Topped with cheese and sour cream. Loved it. Very cheap to make as well!
Chelsi says
Im trying this tonight ! I did read so of the comments i think i will bw adding a can of rotel and a can of green chilies to it and top with cheese ! I will post how it turns out ! Thanks for the recipe !
Chelsi says
Im trying this tonight ! I did read so of the comments i think i will bw adding a can of rotel and a can of green chilies and some Creole seasoning to it and top with cheese ! I will post how it turns out ! Thanks for the recipe !