Description

This Southwest Chicken Alfredo combines tender, spiced chicken breasts with a creamy homemade Alfredo sauce, tossed with fettuccine pasta, sweet corn, black beans, and optional diced tomatoes. Finished with fresh cilantro, this dish offers a flavorful twist on classic Alfredo with a southwestern flair, perfect for a hearty and satisfying dinner.

Ingredients

Chicken and Spice Mix

2 boneless, skinless chicken breasts
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

Pasta and Sauce

12 ounces fettuccine pasta
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese

Additional Ingredients

1 cup frozen corn, thawed
1 cup black beans, drained and rinsed
1 cup diced tomatoes (optional)
Fresh cilantro, chopped (for garnish)

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Instructions

Prepare Chicken: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mix evenly over both sides of the chicken breasts to ensure full flavor.
Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side, or until no pink remains in the center. Remove from heat and let the chicken rest for a few minutes before slicing it thinly.
Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes or according to package instructions. Drain the pasta and set aside.
Prepare Alfredo Sauce: In the same skillet used to cook the chicken, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and let it simmer gently, stirring occasionally, until it thickens slightly, about 3-5 minutes. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Combine Ingredients: Add the cooked fettuccine, thawed corn, black beans, and diced tomatoes (if using) to the Alfredo sauce in the skillet. Toss everything together to coat the pasta thoroughly with the sauce. Arrange the sliced chicken breasts on top.
Serve: Garnish the dish with freshly chopped cilantro and serve immediately while hot for the best flavor and texture.

Notes

You can substitute chicken thighs if preferred, adjusting cooking time accordingly.
For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
If you want extra heat, add a pinch of cayenne pepper to the spice mix.
The diced tomatoes are optional but add a nice freshness to the dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.