Southwest Chicken Alfredo (Printable Version)
Creamy pasta with spiced chicken and vibrant Southwest vegetables
# 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
# Directions:
01 - Cook pasta according to package instructions until al dente. Drain thoroughly, reserving ½ cup of starchy pasta water for sauce adjustment.
02 - Pat chicken breasts completely dry with paper towels. 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 until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
04 - In the same skillet, add bell peppers and corn. Sauté for 3-4 minutes until peppers begin to soften. Stir in black beans and green onions; cook for 1 additional minute. Remove vegetable mixture to a bowl and set aside.
05 - Reduce heat to medium-low. Melt butter in the skillet and add minced garlic. Sauté for 1 minute until fragrant but not browned. Pour in heavy cream, stirring to scrape up any browned bits from the bottom. Simmer for 2 minutes, then add Parmesan cheese, salt, black pepper, and red pepper flakes. Stir continuously until cheese melts completely and sauce thickens slightly.
06 - Add cooked pasta to the skillet with the Alfredo sauce. Toss thoroughly to coat all noodles evenly. Add reserved pasta water if needed to achieve desired consistency.
07 - Fold sautéed vegetables into the pasta mixture. Arrange sliced chicken on top. Garnish generously with chopped fresh cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The sauce clings to every strand of pasta like it belongs there, not sliding off into a puddle at the bottom of your bowl
- Those Southwest spices turn basic chicken into something that makes your whole kitchen smell like a restaurant you would actually wait in line for
02 -
- The sauce will thicken as it stands, so do not panic if it looks slightly thin in the pan because pasta continues absorbing liquid
- Room temperature cream combines more smoothly than cold from the fridge, which prevents those little separated fat specks
03 -
- Grate the Parmesan while the pasta cooks so you are not frantically trying to grate cheese with one hand while stirring cream with the other
- Keep some extra pasta water on hand even after you think you are done, because it is the secret weapon for fixing any consistency issues