Gluten-Free Creamy Southwest Fusilli Chicken Pasta

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 35 Minutes
Total Time:  45 Minutes


8-9 oz. Pappardelle’s Gluten-Free Southwest Fusilli Blend
2 Tbsp. each: chili powder, paprika, salt, cumin
1 Tbsp. each: onion powder, garlic powder, dried thyme, oregano
2 tsp. dried coriander
1 tsp. cayenne pepper
3 large chicken breasts, boneless & skinless
3/4 cup frozen corn
2 red bell peppers, chopped
1 cup chicken stock
3/4 cup half-and-half
1/2 cup green onion, chopped, for garnish
1/2 cup cilantro, chopped, for garnish
1/2 cup cotija cheese, for garnish


  1. Whisk together chili powder, paprika, salt, cumin, onion powder, garlic powder, dried thyme, oregano, coriander and cayenne pepper. Generously rub chicken breasts with spice blend (there may be some seasoning left over).
  2. Heat 1 Tbsp. oil in a large skillet over high heat. Sear chicken breasts for 3 minutes per side, or until blackened (chicken will not be cooked all the way through). Remove and set aside to keep warm.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  4. Reduce skillet to medium heat and add corn and bell pepper. Sauté until bell pepper is soft and corn is cooked, about 7 minutes. Add chicken stock and bring to a boil.
  5. Reduce heat to medium-low. Add half-and-half and return the chicken to the pan. Cook for an additional 8-10 minutes, or until chicken is cooked through and the sauce has reduced.
  6. Slice chicken and toss in pasta, stirring to combine. 
  7. Divide pasta into serving dishes. Garnish with green onion, cilantro and cotija cheese. Serve and enjoy!