Cheesy Queso Chicken Penne Skillet
Creamy, cheesy, and full of zesty flavors, this Cheesy Queso Chicken Penne Skillet is the kind of comfort food that makes weeknight dinners feel like a celebration.
Servings: 4 servings
Equipment
- Large Skillet
- Pot
Ingredients
Chicken
- 3 pieces boneless, skinless chicken breasts, diced
Pasta
- 16 ounces penne pasta
Cheese
- 16 ounces Mexican Velveeta cheese, cubed
Tomatoes
- 20 ounces canned diced tomatoes with green chilies 2 cans, one drained, one undrained
Cream
- 1/2 cup heavy whipping cream
Oil
- 1 tablespoon olive oil
Vegetables
- 1/2 pieces yellow onion, diced
- 1 pieces red bell pepper, diced
- 1 pieces yellow bell pepper, diced
Seasoning
- 1 packet taco seasoning
Instructions
- Cook the Pasta: Prepare the penne pasta according to package directions until al dente. Drain and set aside.
- Sauté the Veggies: In a large skillet over medium-high heat, heat the olive oil. Add the diced onion, red bell pepper, and yellow bell pepper. Sauté for 3–4 minutes until they begin to soften and the onion turns translucent.
- Cook the Chicken: Add the diced chicken breasts to the skillet with the veggies. Sprinkle the taco seasoning evenly over the chicken and vegetables. Cook for 7–8 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F (74°C).
- Make the Queso Sauce: Reduce heat to medium. Add the cubed Velveeta cheese to the skillet along with both cans of diced tomatoes with green chilies (one drained, one undrained) and the heavy whipping cream. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
- Combine Everything: Add the drained penne pasta to the skillet. Gently toss everything together so each piece of pasta is coated with the queso sauce and the chicken and veggies are evenly distributed. Let cook for 2–3 more minutes so the flavors blend and the sauce thickens slightly.
- Serve: Spoon into bowls and serve hot. Garnish with chopped cilantro, sliced green onions, or extra diced tomatoes if desired. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over low-medium heat with a splash of milk or cream to loosen the sauce.