Spicy Chicken & Pinto Bean Pasta Skillet

Spicy Chicken & Pinto Bean Pasta Skillet ingredients

• 1 lb Chicken Breasts, boneless, skinless
• 2 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Ground Cumin
• 0.5 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 8 oz Penne Pasta
• 14.5 oz Canned Diced Tomatoes, undrained
• 15 oz Canned Pinto Beans, rinsed and drained
• 15 oz Canned Corn, drained
• 3 cups Chicken Broth
• 1 medium Yellow Onion
• 3 cloves Garlic
• 1 medium Jalapeño, seeded and minced (optional)
• 0.25 cup Fresh Cilantro, chopped (for garnish)
• 4 wedges Lime Wedges (for serving)

Watch how to make Spicy Chicken & Pinto Bean Pasta Skillet

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Spicy Chicken & Pinto Bean Pasta Skillet

1. Pat the 1 lb chicken breasts dry with paper towels, then cut them into 1-inch cubes. In a medium bowl, toss the chicken cubes with 1 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until they are evenly coated.
2. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it is browned on all sides and mostly cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Reduce the heat to medium. Add the 1 medium yellow onion, diced, and 1 minced jalapeño (if using) to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onion has softened and become translucent. Stir in the 3 cloves minced garlic and cook for an additional 1 minute until fragrant.
4. Pour in the 14.5 oz canned diced tomatoes (undrained) and 3 cups chicken broth. Bring the mixture to a rolling boil over high heat. Add the 8 oz penne pasta, stirring well to ensure that all of the pasta is submerged in the liquid.
5. Reduce the heat to medium-low, cover the skillet tightly, and let it simmer for 12-15 minutes. Stir the pasta every few minutes to prevent sticking, continuing until the pasta is al dente and most of the liquid has been absorbed.
6. Stir in the reserved cooked chicken, the 15 oz rinsed and drained canned pinto beans, and the 15 oz drained canned corn. Continue to cook, uncovered, for another 3-5 minutes, allowing all the flavors to meld and the chicken and beans to heat through thoroughly.
7. Remove the skillet from the heat and let it rest for 2-3 minutes to allow the sauce to set slightly. Garnish generously with 1/4 cup chopped fresh cilantro and serve immediately with lime wedges on the side for a bright, zesty finish.

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