Southwest Chicken Alfredo (Print Version)
Creamy pasta topped with spiced chicken, peppers, and vegetables in a rich Parmesan sauce.
# What You 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 Steps:
01 - Cook pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
02 - Pat chicken breasts dry. Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub spice mix all over chicken.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove to plate, rest 5 minutes, then slice thinly.
04 - Add bell peppers and corn to the same skillet. Sauté 3-4 minutes until just tender. Stir in black beans and green onions; cook 1 minute more. Remove vegetables to bowl.
05 - Reduce heat to medium-low. Melt butter and add garlic. Sauté 1 minute until fragrant. Pour in heavy cream, stirring to deglaze pan. Simmer 2 minutes, then add Parmesan, salt, black pepper, and red pepper flakes. Stir until cheese melts and sauce thickens slightly.
06 - Add cooked pasta to skillet with sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency.
07 - Fold in sautéed vegetables. Top with sliced chicken. Garnish with cilantro and serve with lime wedges.
# Expert Tips:
01 -
- The smoky spices transform ordinary Alfredo into something that feels like a restaurant discovery
- Everything cooks in one skillet, so you get maximum flavor with minimal cleanup
02 -
- The sauce will thicken as it stands, so don't panic if it looks a little thin at first
- Letting the chicken rest before slicing keeps all those juices inside where they belong
03 -
- Grate your own Parmesan from a block instead of buying pre-grated for a smoother sauce
- If the sauce breaks, whisk in a tiny splash of cold water and it should come back together