Southwest Chicken Alfredo (Printable)
Creamy Alfredo pasta meets Southwest spices with tender chicken, bell peppers, black beans, and corn in a rich Parmesan sauce.
# 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 Prepare:
01 - Prepare pasta according to package directions. Drain thoroughly, reserving ½ cup of cooking liquid. Set pasta aside.
02 - Pat chicken breasts completely dry. Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black 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. 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, let rest for 5 minutes, then slice into thin strips.
04 - In the same skillet, add bell peppers and corn. Cook for 3-4 minutes until just tender. Add black beans and green onions, stirring constantly for 1 minute. Remove vegetables to a separate bowl.
05 - Reduce heat to medium-low. Melt butter in the skillet, add minced garlic, and cook for 1 minute until fragrant. Pour in heavy cream, scraping bottom of pan to incorporate browned bits. Simmer for 2 minutes, then whisk in Parmesan, salt, black pepper, and red pepper flakes. Continue stirring until cheese is completely melted and sauce coats the back of a spoon.
06 - Add cooked pasta to the skillet with the Alfredo sauce. Toss vigorously to coat evenly. Add reserved pasta water as needed to achieve desired consistency.
07 - Gently fold sautéed vegetables into the pasta mixture. Arrange sliced chicken on top. Sprinkle with fresh cilantro and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- The smoky spices against that velvety Alfredo sauce create this incredible flavor contrast that keeps everyone coming back for seconds
- Everything cooks in one skillet so you get maximum flavor with minimum cleanup, which I am always here for
02 -
- Letting the chicken rest for those full 5 minutes is absolutely crucial, cutting it immediately will let all the juices run out onto your cutting board instead of staying in the meat
- Alfredo sauce will continue thickening as it stands off the heat, so if it looks slightly thinner than you want, give it another minute before adding pasta water
03 -
- Grate your own Parmesan from a wedge, those pre-grated containers contain cellulose that prevents proper melting and leaves your sauce grainy
- Never let your cream reach a rolling boil, that can cause it to separate and break into an unappealing texture