Description
Indulge in the rich, creamy goodness of this flavorful Creamy Southwest Chicken Alfredo. Packed with bold Tex-Mex spices, tender chicken, and a luxurious sauce, it’s a perfect dish for a satisfying weeknight dinner.
Ingredients
For the Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Pasta:
- 12 ounces fettuccine or penne pasta
For the Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 2 cups heavy cream
- ¾ cup grated Parmesan cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges (for serving)
Instructions
- Cook the Pasta: Prepare the pasta according to package directions until al dente. Drain and set aside.
- Sear the Chicken: Season the chicken with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook in a skillet until golden and cooked through. Set aside.
- Make the Sauce: In the same skillet, sauté garlic in butter. Add bell pepper, corn, and diced tomatoes. Pour in heavy cream, cheeses, and simmer until smooth.
- Combine and Serve: Return chicken to the skillet with cooked pasta. Toss to coat in the sauce. Simmer briefly, garnish with cilantro, and serve with lime wedges.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Use rotisserie chicken for a quicker meal.
- Add black beans or jalapeños for extra flavor and heat.
