Description
This Creamy Southwest Chicken Alfredo is a delightful fusion of classic Italian Alfredo pasta with bold Southwest flavors. Tender, seasoned chicken breasts are seared to perfection and combined with a rich, cheesy cream sauce infused with garlic, corn, black beans, and a zesty hint of lime. This hearty and flavorful dish comes together in just 40 minutes, making it perfect for a family dinner or a comforting meal any night of the week.
Ingredients
Scale
Pasta
- 12 oz fettuccine or pasta of choice
Chicken & Seasoning
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
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 Mix
- 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, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with chili powder, smoked paprika, cumin, salt, and pepper to create a flavorful Southwest crust.
- Sear the Chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes to lock in juices, then slice it into strips.
- Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Simmer the Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir constantly as you gradually add the Parmesan and pepper jack cheeses until the sauce is smooth and creamy.
- Add Southwest Ingredients: Stir in the corn kernels, black beans, diced green chilies, lime juice, and the reserved pasta water to loosen the sauce if needed. Let the mixture simmer for 2-3 minutes so the flavors meld.
- Combine & Serve: Toss the cooked fettuccine into the creamy Southwest sauce, ensuring the pasta is well coated. Fold in the sliced chicken breast. Garnish generously with fresh chopped cilantro and serve the dish warm for the best flavor experience.
Notes
- Use gluten-free pasta if you prefer a gluten-free version.
- Adjust the chili powder and green chilies amount to control the spiciness.
- The reserved pasta water helps to achieve a silky sauce consistency.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently over low heat.
