Tex-Mex Pasta
Last updated on January 8th, 2026
I really wanted a Mexican vibe but featuring pasta! I had some cooked chicken on hand and whipped up this Tex-Mex Pasta, and it turned out great! It’s a little bit sweet, a little bit salty, and a little spicy! This recipe made a ton and the whole family loved it! Best part, it took under 30 minutes! This Tex-Mex Pasta is perfect for a busy weeknight!
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Where does the inspiration for these flavors come from?
Tex-Mex is a cuisine that blends American and Mexican flavors! Tex-Mex cuisine is most prominent in Texas, New Mexico, Arizona, California, Oklahoma, Nevada, and Colorado! These states share geographical and cultural ties to Mexico and historically, have blended Mexican and American flavors quite well! These long-time flavor fusions have given us those Tex-Mex flavors we know and love today! Chili powder, cilantro, shredded cheese – these ingredients help to give it that Tex-Mex spin when paired with other Mexican/American flavors!
What do I need to make Tex-Mex Pasta?
Cooked Chicken – rotisserie or check out my recipe!
Marinara
Tomato
Cavatappi
Corn
Peas
Sour Cream
Red Onion
Garlic
Cilantro
Butter
Salt
Black Pepper
Chili Powder
Cumin
Cayenne
Optional garnishes:
Cilantro
Queso Fresco
How do I make it?
In a large skillet, melt butter on medium. Add in onion and cook for a few minutes until translucent. Stir in garlic and cook for until fragrant. Pour in all remaining ingredients besides pasta, cooked chicken, and garnishes.
Cover and simmer several minutes, stirring occasionally. When peas and corn are tender, stir in pasta and cooked chicken. Mix well to combine, cook a few minutes more to warm everything through.
Remove from heat and stir in sour cream. Serve Tex-Mex Pasta hot and garnish with additional cilantro and queso fresco if desired!
Enjoy!
Looking for other ways to use up some cooked chicken?
Tex-Mex Pasta
Ingredients
- 2 cups cooked chicken – rotisserie or check out my recipe chopped
- 2 garlic cloves minced
- 1 – 24 oz jar marinara
- 1 can diced tomato
- 8 oz cavatappi pasta cooked to package instructions
- ¼ cup frozen corn thawed
- ¼ cup frozen peas thawed
- ¼ cup sour cream
- ¼ red onion diced
- 2 tbsp cilantro
- 1 tbs butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp chili powder
- ½ tsp cumin
- Pinch of cayenne
Optional garnishes:
- cilantro
- queso fresco
Instructions
- In a large skillet, melt butter on medium.
- Add in onion and cook for 2-3 minutes until translucent. Stir in garlic and cook for until fragrant, 1 minute.
- Pour in all remaining ingredients besides pasta, cooked chicken, and garnishes. Cover and simmer 8-10 minutes, stirring occasionally.
- When peas and corn are tender, stir in pasta and cooked chicken. Mix well to combine, cook for 2 minutes more to warm everything through.
- Remove from heat and stir in sour cream.
- Serve Tex-Mex Pasta hot and garnish with additional cilantro and queso fresco if desired!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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