How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Southwestern Shells With Chicken And Corn?

You need 9 ingredients. The key ingredients include: 12 ounces shell pasta, 1 tablespoon olive oil, 1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips, 1 tablespoon flour, and more.

Is Southwestern Shells With Chicken And Corn suitable as meat & poultry?

Yes, Southwestern Shells With Chicken And Corn falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Southwestern Shells With Chicken And Corn?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Shells With Chicken And Corn Recipe

Name: Southwestern Shells With Chicken And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces shell pasta; 1 tablespoon olive oil; 1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips; 1 tablespoon flour; 1 1/2 cups milk; 2 cups shredded monterey jack cheese, divided; 1 1/2 cups frozen corn, thawed and drained; 1/2 cup thick & chunky salsa; 1 (4 ounce) can chopped green chilies

Try this homemade Southwestern Shells With Chicken And Corn recipe the whole family will love. Made with shell pasta, olive oil, chicken breast and flou…

This Southwestern Shells With Chicken And Corn relies on simple, everyday ingredients such as shell pasta, olive oil, flour and milk. It comes together quickly and makes 4 servings, at about 816 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

12 ounces shell pasta
1 tablespoon olive oil
1/2 lb boneless skinless chicken breast, cut into 1/2 inch strips
1 tablespoon flour
1 1/2 cups milk
2 cups shredded monterey jack cheese, divided
1 1/2 cups frozen corn, thawed and drained
1/2 cup thick & chunky salsa
1 (4 ounce) can chopped green chilies

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Quick Info

Servings
4 servings
Calories
816 kcal
Category
Meat & Poultry

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