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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
Keyword chicken dinner, chicken dinner idea, chicken pasta, chicken pasta recipe, easy chicken dinner, mexican dinner idea, mexican dinner recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Calories 748kcal
Author Jenny


  • Stove
  • Oven


  • 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


  • 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.


Recipe makes 4-6 servings


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