Mexi-Chicken Campanelle Dinner

This Mexi-Chicken Campanelle Dinner is made with pasta and perfectly seasoned chicken breasts. It’s a hearty recipe for weeknights or Cinco de Mayo celebrations!A Serving of Mexi-Chicken Campanelle

Mexi-Chicken Campanelle Dinner

It’s about time we talk dinner around here! I’ve been baking so much I think cookies are coming out of my ears! Who am I kidding, I’ll probably be baking something else very soon, but until then….

I am thrilled to share this simple weeknight dinner that the entire family is going to love. Campanelle pasta is nestled in a creamy salsa sauce topped with gorgeous roasted chicken breast slices that have been rubbed with just the right McCormick Gourmet Seasonings 🙂

No doubt, y’all are going to love this one. Enjoy.

Ingredients for Mexi-Chicken Campanelle Dinner

Here’s your line up of ingredients.

McCormick Chile Pepper, Garlic Powder, Sea Salt, Smoked Paprika & Black Pepper Containers

How to Make This Tasty Chicken Dinner

These spices are the stars of the rub for your chicken breast.

McCormick Spices in a Small Bowl

Wait until you smell this….smoky and delicious!

Stirred Spices in a Small Bowl

Give it a good stir and you are ready.

Sprinkling Seasoning on Chicken Breast

Sprinkle then rub over your chicken breast.

Chicken Breasts on the Stove

Brown both sides of your chicken in a large Dutch oven or pot, about 6 minutes per side 🙂

Chicken Breasts in the Oven

Finish cooking for about 25 minutes in a 350 degree F. oven.

Collage of Steps to Make Creamy Salsa Sauce

Time to prepare your creamy salsa sauce 🙂

A Box of Campanelle Pasta

I love this pasta, but feel free to use whatever you have in the pantry.

Campanelle Pasta and Salsa Sauce

Give a good stir.

Cooked Mexi-Chicken Being Cut

Just wait until you sink your teeth into this chicken. Slice it up and top over nice bowls of creamy pasta.

A Bowl of Mexi-Chicken Campanelle

You’ll have a little something like this 🙂  Enjoy!

A Bowl Filled with Campanelle Pasta & Mexi-Chicken

A Bowl of Campanelle Pasta & Mexi-Chicken

Mexi-Chicken Campanelle Dinner

This Mexi-Chicken Campanelle Dinner is made with pasta and perfectly seasoned chicken breasts. It's a hearty recipe for weeknights or Cinco de Mayo celebrations!
Course: Dinner
Cuisine: Mexican
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings: 5
Calories: 748kcal
Author: Jenny
Print Pin

Equipment

  • Stove
  • Oven

Ingredients

  • 1 lb campanelle pasta
  • 1/4 tsp McCormick Gourmet Ancho Chile Pepper
  • 1/4 tsp McCormick Gourmet Smoked Paprika
  • 1/4 tsp McCormick Gourmet Garlic Powder
  • 1/4 tsp McCormick Gourmet Sicilian Sea Salt
  • 1/4 tsp McCormick Gourmet Coarse Grind Black Pepper
  • 1 1/2 lbs chicken breast with rib meat fryer
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 1 cup finely chopped white onion
  • 1 tbsp minced garlic
  • 1 cup finely chopped sweet peppers
  • 1 1/2 cups salsa verde mild
  • 1 cup diced petite tomatoes from can
  • 1/2 cup heavy cream
  • 1/4 cup fresh chopped cilantro

Instructions

  • Cook pasta according to package directions, drain and run under cold water to stop cooking.
  • Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine. Sprinkle over both sides of chicken, then rub. Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.
  • Add chicken cooking until browned on both sides, about 6 minutes each side. Place pot in oven and continue cooking for 25 minutes.
  • While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat. Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes.
  • Add salsa, tomatoes, cream and cilantro, stirring to combine. Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.
  • When chicken is cooked through, remove and let rest for 5 minutes. Cut into slices. Spoon pasta in serving bowls and top with slices of chicken breast. Garnish with a sprig of cilantro if desired.

Notes

Recipe makes 4-6 servings

Nutrition

Calories: 748kcal | Carbohydrates: 82g | Protein: 43g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 120mg | Sodium: 845mg | Potassium: 1125mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1984IU | Vitamin C: 50mg | Calcium: 73mg | Iron: 3mg
Keywords: chicken dinner, chicken dinner idea, chicken pasta, chicken pasta recipe, easy chicken dinner, mexican dinner idea, mexican dinner recipe

_____________________________________

*Disclaimer: I am part of the McCormick Real Gourmet Blogger Program and am being
compensated however the thoughts and recipe are my very own.

Have a great rest of your week and weekend, see you soon!

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69 Responses
  1. Erica DeLeon

    This is a great recipe. I added a bag of Sargento Artisan Blends Authentic Mexican cheese to the noodles the second time I made it and my family loves it. Thank you!

  2. liani @ birthday party ideas

    Great! very yummy. I use fussili instead of campanelle. Never try campanelle before but maybe I should. Thanks for sharing!

  3. Christie Ryan

    Hi Jenny!
    Thank you so much for sharing this recipe! Made it for dinner tonight and it was GREAT! Hubby was happy too 🙂 I love browsing your recipes for new, fun things to make!

  4. Kelsey

    I just finished making this for my boyfriend and it was SO delicious! Thank you for the recipe, we were very happy with it 🙂

  5. Heidi

    I made this for lunch today for me and the kids- I didn’t have some of the spices for the rub (guess I need to grocery shop?), so I used the McCormick grill mates Fiery 5 pepper blend. It was SO good! The sauce almost tasted like my favorite butter chicken dish that I make all the time, but without all the extra work! 🙂 Thanks!

  6. Jen

    Can’t wait to make this, BUT… I cannot find those gourmet seasonings? Will you help please..?!

    Thanks for making my life easier with all your yummy dishes!!

    Jen

  7. Joan

    I was not sure if I would like this recipe but I gave it a try and it was really good! It is a keeper!

  8. Gretchen

    I tried this. My husband and I enjoyed it. I have three kids and one liked it a lot, one was ambivalent and one didn’t like it. ::sigh:: Love the ideas though. Have to go through a lot of recipes to find ones that all five of us like!

  9. Jody

    Jenni-
    I’ve been following your recipes for several years now and I don’t think I’ve ever taken the time to write a response. This dish….is incredible! I’ve made it twice for my family in the past 7 days. Tonight I used whole wheat angels hair and it is fabulous. Your hot chocolate brownie recipe is to die for as well. Thanks for sharing our talents!

  10. Kathy - Panini Happy

    This dish was absolutely wonderful, Jenny! I made it for dinner tonight and we all loved it. The rub for the chicken was especially delicious – I need to try that on a whole roasted bird soon.

  11. Michelle

    My husband and I are low carbing, so I had to change this up a bit, but it was DELICIOUS. I skipped the pasta and the sauteed veggies, and I added some shredded Mexican cheese blend at the end. I also used boneless, skinless chicken thighs b/c it’s what I had on hand, so when they were done cooking, I just diced it up and poured the sauce over, and it was kind of like a zesty soup. The whole family loved it! In fact, my daughter is taking some of the sauce plain (we ran out of chicken!) in her lunch tomorrow b/c she enjoyed it so much. And I’m planning on mixing up some of this seasoning blend just to use for making zesty chicken and steak in the future.

    Thank you so much for this!

  12. FiftyCentLove

    I am making this tonight and so far is to DELISH! I can’t wait for the chicken to get out of the oven! I actually doubled the spices and added a little salt to the sauce. I think its gonna be good!!!

    1. FiftyCentLove

      Oh and I couldn’t find that pasta so I used spiral. AND I glazed the pan with white wine and poured it over the chicken before putting it in the oven. 😀

  13. Courtney

    This looked great, so I made it last night, and was surprised to find the pasta sauce a bit bland. Any suggestions to give it more flavor?

  14. Erin A.

    This looks divine! MUST TRY! Always looking for new chicken dishes! I’ve got a great chicken pot pie recipe, great chicken spaghetti recipe, chicken piccata etc, but this looks like what is missing! Cant wait to try

  15. becca

    I made this tonight with a couple of subs so I didn’t have to go shopping. I thought it was great. My hubby and stepson loved it too. My 12 year old daughter, not so much – but she isn’t out of the picky stage yet. The house still smells spicy and good!

  16. Tiffany

    My husband and I made this dish today and it was absolutely delicious! We had to use rigatoni because the pasta the recipe called for was not available at our grocery but it was still really good. We will definitely use this combination of seasonings again for other dishes. The ancho chile pepper was new to us but will now be a staple in our kitchen.

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