Southwest Pasta Skillet

Southwest Pasta Skillet

12 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    22 m
Recipe by  PHILADELPHIA Cooking Creme

“Traditional pasta goes Tex Mex with the addition of chicken, diced tomatoes, corn, Monterey Jack cheese, and zesty PHILADELPHIA Santa Fe Blend Cooking Creme.”

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Adjust Servings

Original recipe yields 4 servings



  1. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 6 to 7 min. or until chicken is done. Add tomatoes, corn and cooking creme; cook and stir 3 min.
  2. Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
  3. Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

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Reviews (12)

Rate This Recipe


I made this the other night, but made lots of alterations to it. First I didn't have any chicken on hand, so I used ground beef instead. Second, I used a can of Rotel for added flavor. And third, since I've been a little unsure of the Cooking Creme, I used 10 ounces of Breakstone's Sour Cream Southwest Style Dip. It was really delicious and my picky hubby went back for seconds before I could even finish "firsts." If you can't find the Southwest Style Sour Cream dip (which I believe is new), you could also use regular sour cream or cream cheese and add chili powder, cumin and other spices to taste.



I made this twice, my family loves it. There's usually leftovers but it don't take long before that's gone. I use shredded co jack instead of the Monterey jack.

something new

something new

This was fast and easy. It was mild and reminds me of mexican style mac and cheese. It needs a pick me up like rotel or something to bring on the flavor.

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Amount Per Serving (4 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 33.5 g
  • 67%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 699 mg
  • 28%

Based on a 2,000 calorie diet



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