Description
This Creamy Southwest Chicken Alfredo combines the rich flavors of a classic Alfredo sauce with bold southwestern spices and fresh ingredients. Tender seared chicken breasts seasoned with chili powder, smoked paprika, and cumin are paired with a cheesy, creamy sauce featuring pepper jack cheese, corn, black beans, and green chilies. Served over perfectly cooked fettuccine, this dish offers a balanced blend of smoky, spicy, and creamy notes, ideal for a comforting weeknight dinner or a special occasion meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine or pasta of choice
Chicken & Seasoning
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded pepper jack cheese
Southwest Additions
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup black beans, rinsed and drained
- 1/4 cup diced green chilies
- Juice of 1 lime
Garnish
- Fresh cilantro, chopped
Instructions
- Cook the Pasta: Prepare the pasta according to the package instructions, ensuring it is cooked al dente. Before draining, reserve 1/2 cup of the pasta water to use later in the sauce. Set the cooked pasta aside.
- Season and Cook the Chicken: Rub the chicken breasts evenly with chili powder, smoked paprika, cumin, salt, and pepper. This seasoning blend gives the chicken its distinctive southwestern flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for 5 minutes, then slice into strips.
- Prepare the Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, releasing its aroma.
- Simmer the Sauce: Pour in the heavy cream and bring it to a gentle simmer, being careful not to boil. Gradually stir in the Parmesan and pepper jack cheeses until the sauce becomes smooth and creamy.
- Add Southwest Ingredients: Stir in the corn kernels, black beans, diced green chilies, lime juice, and the reserved pasta water. Let the mixture simmer gently for 2-3 minutes to meld the flavors and slightly thicken the sauce.
- Combine & Serve: Toss the cooked pasta directly into the sauce, ensuring every strand is coated. Fold in the sliced chicken pieces. Garnish the dish with freshly chopped cilantro and serve immediately while warm.
Notes
- For extra spice, add chopped jalapeños or a dash of cayenne pepper to the seasoning blend.
- If you prefer a lighter sauce, substitute half the heavy cream with whole milk or half-and-half.
- Using fresh corn can enhance the flavor, but frozen or canned corn works well too.
- Make sure not to overcook the pasta to maintain its texture when tossed in the creamy sauce.
- Leftovers can be refrigerated for up to 3 days; reheat gently to maintain sauce consistency.
