Description

Creamy and flavorful, this Southwest Chicken Alfredo is a delicious fusion dish that combines the richness of Alfredo sauce with the bold flavors of the Southwest. Tender chicken strips, corn, black beans, and a hint of lime make this pasta dish a standout favorite.

Ingredients

For the Chicken:

2 boneless skinless chicken breasts (sliced into strips)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

For the Alfredo Sauce:

12 oz fettuccine or penne pasta
2 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup heavy cream
½ cup milk
1 cup grated Parmesan cheese
1 (10 oz) can diced tomatoes with green chilies (drained)
1 cup frozen corn (thawed)
½ cup black beans (rinsed and drained)
¼ cup chopped cilantro
juice of ½ lime

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Instructions

Cook the Pasta: Cook the pasta according to package directions, then drain and set aside.
Cook the Chicken: In a medium bowl, toss the chicken with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook the seasoned chicken in a skillet until golden and cooked through, about 6–8 minutes. Set aside.
Make the Alfredo Sauce: In the same skillet, melt butter and sauté garlic. Add cream and milk, simmer, then stir in Parmesan until smooth. Add diced tomatoes, corn, and black beans. Return chicken to the pan, then add pasta and toss together. Finish with lime juice and cilantro. Serve hot.

Notes

For a spicier kick, add a dash of cayenne pepper or hot sauce.
Use rotisserie chicken for a quicker prep.