Ingredients
Scale
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 8 oz pasta (penne or your choice)
- 1 cup shredded cheddar cheese
- Fresh cilantro (for garnish)
Instructions
- Cook the Pasta: Boil pasta according to package instructions. Drain and set aside.
- Season the Chicken: Season chicken breasts with salt, pepper, and taco seasoning.
- Sauté Chicken: In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes per side until cooked through. Remove and slice.
- Sauté Garlic: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Make the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Add corn and diced tomatoes, bringing to a simmer. Stir in cheddar cheese until melted and smooth.
- Combine: Add cooked pasta and sliced chicken to the skillet. Toss to coat everything in the sauce.
- Serve: Garnish with fresh cilantro and additional cheese, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 55g
- Protein: 30g