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In the world of culinary delights, few combinations are as satisfying as the marriage of pasta and spicy chicken. Enter Spicy Chili Chicken Pasta Bowls, a dish that transcends borders to deliver a bold and flavorful experience. This fusion recipe artfully blends the hearty comfort of pasta with the vibrant, spicy undertones of well-seasoned chicken, creating a meal that is not only quick to prepare but also tantalizing to the taste buds. Whether you're looking for a weeknight dinner solution or a standout dish for your next gathering, these pasta bowls are sure to impress.

Chili Chicken Pasta Bowls for Lunch

Discover the delightful blend of flavors in Spicy Chili Chicken Pasta Bowls, a fusion dish that's quick to prepare and bursting with taste. This recipe combines tender chicken, vibrant vegetables, and rich creamy sauce over perfectly cooked penne pasta. With customizable spice levels and the option to tweak ingredients for dietary preferences, these bowls are perfect for any occasion. Make weeknight dinners exciting or impress guests with this flavorful meal that’s nourishing and satisfying. Enjoy the culinary adventure!
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Ingredients
  

8 ounces of penne pasta

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 red bell pepper, diced

1 green bell pepper, diced

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 cup chicken broth

1 cup heavy cream

1 cup shredded Monterey Jack cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Pasta: Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Chicken: In a mixing bowl, combine the cut chicken breast with chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Toss until the chicken is well-coated with the spices.

      Sauté the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add diced red and green bell peppers and sauté for about 3-4 minutes until they start to soften. Stir in the cherry tomatoes and corn, cooking for another 2 minutes.

          Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and allow it to cook for about 5 minutes, until slightly thickened.

            Combine: Add the cooked pasta and sautéed chicken back into the skillet. Toss everything together until the pasta is well-coated in the sauce.

              Add Cheese: Sprinkle the shredded Monterey Jack cheese over the top. Stir until the cheese has melted and is evenly incorporated.

                Serve: Divide the Chili Chicken Pasta into serving bowls, garnish with fresh chopped cilantro, and add a lime wedge on the side for a refreshing touch.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4