Southwest Chicken Alfredo Pasta (Print Version)
Tender spiced chicken and vibrant vegetables in a rich, cheesy cream sauce with zesty Southwest spices.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Vegetables
11 - 1 medium red bell pepper, sliced
12 - 1 medium yellow bell pepper, sliced
13 - 1 cup frozen or canned corn, drained
14 - 1 cup black beans, rinsed and drained
15 - 2 green onions, sliced
→ Alfredo Sauce
16 - 2 tablespoons unsalted butter
17 - 3 cloves garlic, minced
18 - 1½ cups heavy cream
19 - 1 cup freshly grated Parmesan cheese
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
22 - ¼ teaspoon crushed red pepper flakes
→ Garnishes
23 - ¼ cup chopped fresh cilantro
24 - Lime wedges
# How to Cook:
01 - Prepare pasta according to package directions. Drain thoroughly, reserving ½ cup pasta cooking water for later use.
02 - Pat chicken breasts completely dry with paper towels. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Rub spice mixture evenly over all surfaces of the chicken.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken in pan and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing into thin strips.
04 - In the same skillet, add sliced bell peppers and corn. Sauté for 3-4 minutes until vegetables begin to soften. Add black beans and green onions, cooking for 1 additional minute. Remove vegetable mixture to a separate bowl.
05 - Reduce heat to medium-low. Melt butter in the skillet and add minced garlic, sautéing for 1 minute until fragrant. Pour in heavy cream, stirring to scrape up any browned bits from the bottom. Simmer for 2 minutes, then add Parmesan cheese, salt, black pepper, and red pepper flakes. Stir continuously until cheese melts completely and sauce thickens slightly.
06 - Add cooked pasta to the skillet with the Alfredo sauce, tossing vigorously to coat each strand evenly. Add reserved pasta water if needed to achieve desired consistency.
07 - Fold sautéed vegetables into the pasta mixture. Arrange sliced chicken over the top. Garnish generously with fresh cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The creamy Alfredo sauce tames all those smoky Southwest spices into something impossibly cozy
- It comes together in under an hour but tastes like you spent all day planning something special
02 -
- The spice rub will look very dark on the chicken but it mellows out dramatically in the cream sauce
- Room temperature cream incorporates much faster than cold cream straight from the fridge
03 -
- Grilling the chicken instead of pan searing adds incredible smoky flavor that takes this to the next level
- Leftovers reheat surprisingly well in the microwave with a splash of cream or milk to loosen the sauce