Creamy Mexican Chicken & Sausage Pasta

Using leftovers energizes those creative juices. The cheese sauce really makes this Creamy Mexican Chicken & Sausage Pasta.
Course dinner
Cuisine Comfort food, Gluten free, Pasta
Keyword Chicken recipes, comfort food, gluten free, pasta
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author Feed Your Soul Too


  • 1 Lb Gluten Free Pasta
  • 1/2 Lb Chipotle Hot Dogs
  • 2 Lb Chicken Breasts
  • 2 Tbps Adobo Seasoning
  • 1 Tbsp Lemon Pepper
  • 4 Whole Poblanos roasted
  • 2 Cups Black Beans `
  • 2 Cups Frozen Corn
  • 1 Cup Coconut Milk
  • 1/2 Cup Tostito Salsa Con Queso


  1. Begin by spicing the chicken and baking in a 325 oven for 20 minutes.  Next, cut the chipotle hot dogs in slices and cook for 5 - 10 minutes getting a good browning.  Set aside.

    At the same time, roast the poblanos for 30 - 40 minutes.  Place in a paper bag for 20 minutes.  Peel the skin.  Make rough cuts.

    Cook your gluten free pasta according to box instructions.

    In a Dutch oven, add the coconut milk and the Salsa con queso and simmer.  Add the chicken and simmer for 5 - 10 minutes.  Begin adding the rest of the ingredients.

    To serve, put a good amount of the pasta in a bowl and top with as much creamy Mexican chicken & sausage pasta as you like.