Spicy Mexican Chicken Cheesy Penne Pasta is a simple recipe that is quick and easy to whip up for a weeknight dinner in under 30 minutes!
This cheesy Mexican-inspired penne combines creamy sauce, bold spices and tender shredded chicken for a comforting weeknight meal. The sauce comes together in one pan in minutes and then gets tossed with al dente penne for a flavorful dinner the whole family will enjoy. It’s spicy, rich and tangy — perfect when you want something satisfying without spending hours in the kitchen.
Why you’ll love this Mexican Chicken Cheesy Penne
This dish is quick to prepare, forgiving with ingredients, and ideal for using leftover chicken. The cream cheese and sour cream form a silky, tangy base while hot sauce and taco seasoning add Mexican-inspired heat and depth. It reheats well and makes great leftovers for lunches or an easy dinner the next night.
Mexican Chicken Cheesy Penne Ingredients
- 8 oz cream cheese
- ¼ cup hot sauce (adjust to taste)
- ½ cup chicken broth (or vegetable broth for vegetarian option)
- 1 tbsp taco seasoning (homemade or store-bought)
- ¾ cup sour cream
- 2 cups cooked, shredded chicken breasts (boil, roast, or pressure-cook 1 lb of chicken and shred)
- 8 oz uncooked penne pasta
Instructions
Follow these simple steps to make the creamy Mexican chicken penne:
- In a saucepan over medium heat, combine the cream cheese, hot sauce and chicken broth. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
- Add the taco seasoning and stir to combine. Mix well, then reduce the heat slightly and stir in the sour cream until the sauce is velvety and uniform.
- Add the shredded chicken to the sauce and stir to coat. Turn the heat to low and let the sauce simmer gently for about 10 minutes so the flavors meld together.
- Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain the pasta well.
- Add the drained pasta to the saucepan with the Mexican chicken cheesy sauce. Toss thoroughly so every piece of penne is coated.
- Remove from heat and serve immediately. Garnish as desired.
Serving suggestions and toppings
Finish the penne with fresh cilantro, sliced green onions, diced tomatoes, a squeeze of lime, or red pepper flakes for extra heat and color. Crumbled queso fresco or a sprinkle of shredded cheddar or Monterey Jack can add an extra cheesy layer. Serve alongside a simple green salad, roasted vegetables or warm tortillas for a heartier spread.
Variations and substitutions
- Vegetarian option: Omit the chicken and use vegetable broth instead of chicken broth. The sauce is flavorful enough to stand on its own with vegetables like roasted peppers or sautéed mushrooms.
- Gluten-free option: Use a gluten-free penne made from corn, rice or a blend designed for pasta.
- Lower spice: Reduce or omit the hot sauce and taste as you go, adding more if you prefer a bolder heat.
- Protein swaps: Substitute shredded rotisserie chicken, turkey, or cooked firm tofu for the shredded chicken.
Make-ahead, storage and reheating
This recipe makes great leftovers. Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce, or microwave in short intervals, stirring between heats to maintain a creamy texture. For freezing, place in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating.
Quick tips
- For fastest prep, use cooked shredded chicken from a rotisserie or a batch you made earlier.
- If the sauce thickens too much while simmering, add a little extra chicken broth to reach your preferred consistency.
- Taste the sauce before adding the pasta and adjust seasoning — more taco seasoning, salt or hot sauce — to suit your preferences.
Notes
- Vegetarian Option: Omit the chicken. The spicy, cheesy sauce is delicious on its own; swap chicken broth for vegetable broth.
- Gluten Free Option: Use a certified gluten-free pasta like corn or rice penne.
Recipe details
Servings: 4 people
Prep Time: about 14 minutes
Cook Time: about 15 minutes
Total Time: about 29 minutes
Author: Whitney Bond (recipe adapted for clarity)
Nutrition facts (approximate per serving)
- Calories: 596 kcal
- Carbohydrates: 47 g
- Protein: 27 g
- Fat: 34 g
- Saturated Fat: 17 g
- Cholesterol: 139 mg
- Sodium: 970 mg
- Potassium: 474 mg
- Fiber: 2 g
- Sugar: 5 g
- Vitamin A: 1136 mg
- Vitamin C: 14 mg
- Calcium: 123 mg
- Iron: 1 mg
This Mexican Chicken Cheesy Penne is an easy, flavorful weeknight recipe that’s adaptable and satisfying. Try the toppings and variations above to make it your own and enjoy the leftovers for quick lunches or dinner the next day.