Southwest Chicken Pasta

Convince people you’re a culinary master by serving this at your next meal. This pasta and chicken covered in layers of veggies, spices and our Black Bean Salad tastes like it took hours to prepare, but is actually easy enough to whip up last-minute.


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, cut into 1" pieces
  • 1 pound rigatoni or penne pasta
  • 1 medium red onion
  • 1 medium green bell pepper
  • 2 cloves garlic, finely minced
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper flakes (or to taste)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk 
  • ½ cup sharp white cheddar cheese, grated
  • ½ cup parmesan cheese, grated
  • Cedar’s Black Bean Salad
Serves 4 Total 30-60 Minutes


  1. Heat oil over medium-high heat in a large skillet. Add chicken and brown (for about 8-10 minutes). Remove from skillet when don, and set aside.
  2. While the chicken browns cook the pasta according to package.
  3. Add diced onions and peppers to the hot skillet and cook for 1-2 minutes until they are soft and fragrant. 
  4. Add garlic, salt and red pepper flakes. Cook for another minute before adding the butter.
  5. Let the butter melt in the skillet with the vegetables. Stir in the flour to make a roux—it will be thick.
  6. Pour in milk, stir, and let it simmer. Then add the cheddar and parmesan cheeses. Continue stirring the mixture until the sauce is smooth. 
  7. Combine chicken, pasta, sauce mixture, and Black Bean Salad.