Description
Indulge in a flavorful fusion with this Southwest Chicken Alfredo recipe. Creamy pasta with a spicy twist, loaded with tender chicken, veggies, and a zesty finish.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Pasta:
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup shredded pepper jack cheese
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced red bell pepper
- 1/2 cup black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Juice of 1/2 lime
Instructions
- Cook the Pasta: Prepare pasta as per package instructions; drain and set aside.
- Sear the Chicken: Season chicken with chili powder, cumin, smoked paprika, salt, and pepper. Cook in a skillet with olive oil until golden and cooked through.
- Make the Sauce: In the same skillet, sauté garlic in butter. Add heavy cream and milk, then mix in cheeses until smooth.
- Combine Ingredients: Add corn, bell pepper, black beans, and cooked chicken to the sauce. Simmer briefly before adding pasta and mixing well.
- Finish and Serve: Stir in lime juice and cilantro. Serve hot, garnished as desired.
Notes
- Add jalapeños or hot sauce for extra spice.
- Rotisserie chicken can be used for convenience.
- Enhance with a squeeze of fresh lime before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 440mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg
