Southwest Chicken Alfredo (Printable)

Spiced chicken and vegetables in creamy 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 Cook:

01 - Cook the pasta according to package instructions. Drain and set aside, reserving ½ cup of pasta water for later use.
02 - Pat the chicken breasts dry. Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub spice mixture evenly over chicken.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden and cooked through. Remove to plate, rest 5 minutes, then slice thinly.
04 - Add bell peppers and corn to the same skillet. Sauté 3-4 minutes until just tender. Stir in black beans and green onions; cook 1 minute more. Remove vegetables to bowl.
05 - Reduce heat to medium-low. Melt butter and add garlic. Sauté 1 minute until fragrant. Pour in heavy cream, stirring to deglaze pan. Simmer 2 minutes, then add Parmesan, salt, black pepper, and red pepper flakes. Stir until cheese melts and sauce thickens.
06 - Add cooked pasta to skillet with sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency.
07 - Fold sautéed vegetables into pasta mixture. Top with sliced chicken strips.
08 - Sprinkle with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The smoky spices cut through the rich Alfredo sauce perfectly
  • Everything cooks in one skillet so cleanup is practically nonexistent
  • Those bell peppers and corn add crunch that keeps every bite interesting
02 -
  • Room temperature cream incorporates better than cold straight from the fridge
  • Grating your own Parmesan makes the sauce smoother than pre-grated cheese
  • The pasta water is crucial for getting the right sauce consistency
03 -
  • Pat the chicken extremely dry for the best sear and spice adhesion
  • Let the Alfredo sauce simmer gently, never boil, or it might separate

Go Back