Ruby Tuesday’s Sonora chicken pasta is a scrumptious change of pace from the usual pasta. It’s creamy, cheesy, and peppery all at once. Penne pasta is tossed in a spicy cheese sauce and topped with grilled chicken, black beans, and tomatoes. Evidently, this penne pasta with grilled chicken is one of the tastiest offerings of the famous bar-and-grill restaurant. It’s also one of the best chicken pasta recipes we’ve ever tried! Luckily, recreating Ruby Tuesday’s Sonoran chicken pasta at home isn’t all that hard.
With our copycat chicken pasta recipe, you no longer have to go out whenever you crave Ruby Tuesday Sonora chicken pasta. Quick and easy, you’ll have this spicy chicken penne pasta ready in 30 minutes. The creamy cheese sauce is flavored with chili peppers, wine, sugar, and cumin. It’s tossed with the cooked penne pasta that’s sauteed in a butter-paprika mixture. Then finally topped with the juicy grilled chicken, hearty beans, and tomatoes. Add a crunchy bite and top your chicken Sonora pasta with some tortilla strips as well!
The end result is a flavorsome chicken pasta that’s perfect for family dinners! To complete your meal, serve this Southwestern chicken pasta alongside a light salad or some homemade French bread. Enjoy!
How To Make Copycat Ruby Tuesday's Sonoran Chicken Pasta
This Ruby Tuesday’s sonora chicken pasta brims with cheesy and spicy flavors. Finish it off with black beans, tomatoes, and green onions for a delectably filling meal.
Ingredients
- 1¼ lb chicken breasts, boneless and skinless chicken breasts, grilled and thinly sliced
- 16 oz penne pasta, cooked and cooled
- 3 tbsp unsalted butter
- ½ tsp paprika
For Cheese Sauce:
- 16 oz cheese spread, (1 jar), preferably Cheez Whiz
- ½ cup heavy cream
- 2 tsp olive oil
- 1 clove garlic, minced
- 4 tbsp green chili pepper, minced
- 2 tbsp red chili pepper, minced
- 4 tbsp yellow onion, minced
- ¼ cup white wine
- 2 tsp granulated sugar
- ¼ tsp ground cumin
- salt and ground black pepper, to taste
To Serve:
- 15 oz black beans, (1 can), drained and rinsed
- 6 oz tomatoes, chopped
- green onions, thinly sliced
Instructions
Sauce:
- Combine the cheese spread with the cream in a small saucepan, then cook over medium to low heat. Stir the cheese often until it melts and becomes smooth. Set aside.
- Heat the olive oil in a skillet over medium heat. Add the garlic, green chili pepper, red chili pepper, and yellow onion. Saute until translucent.
- Deglaze with white wine and reduce briefly.
- Add the cheese sauce, granulated sugar, and ground cumin. Bring the sauce to a simmer.
- Continue simmering for 5 to 7 minutes or until the flavors meld and incorporate, stirring occasionally.
- Adjust seasoning with salt and pepper. Set aside.
- Melt the butter in a deep skillet over medium heat. Add the paprika and roast briefly.
- Remove the pan from the heat, add the pasta, and toss to combine. Return to the heat and warm through.
To Assemble:
- Transfer roughly ¼ of the pasta to a plate and pour about ⅓ cup of cheese sauce over the pasta.
- Place roughly 5 ounces of cooked and sliced chicken breasts on top.
- Add ⅓ cup of the black beans over the chicken.
- Add roughly ¼ cup of chopped tomatoes to the beans.
- Garnish with green onions and serve. Enjoy!
Recipe Notes
- For a cheesier sauce, toss some shredded Parmesan cheese in the sauce mixture.
- Instead of freshly chopped tomatoes, you can also use Rotel diced tomatoes with green chilies.
Nutrition
- Sugar: 18g
- :
- Calcium: 753mg
- Calories: 1291kcal
- Carbohydrates: 131g
- Cholesterol: 195mg
- Fat: 49g
- Fiber: 14g
- Iron: 5mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 5g
- Potassium: 1521mg
- Protein: 78g
- Saturated Fat: 25g
- Sodium: 1959mg
- Trans Fat: 1g
- Vitamin A: 2384IU
- Vitamin C: 20mg
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