Southwest Chicken Alfredo

Description:

This Southwest Chicken Alfredo is a creamy, cheesy pasta dish with a bold Southwestern twist! ???????? Juicy, spiced chicken is tossed with fettuccine, a rich Alfredo sauce, and smoky Southwestern flavors like cumin, chili powder, and bell peppers. The result? A satisfying meal that’s both comforting and full of zesty flavor. Perfect for busy weeknights or when you’re craving something indulgent yet exciting!

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (400g), sliced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon (15ml) olive oil

For the Pasta & Sauce:

300g (10 oz) fettuccine pasta
2 tablespoons (30g) butter
3 cloves garlic, minced
1 small onion (100g), diced
1 bell pepper (red or yellow), diced
1 cup (240ml) heavy cream
½ cup (120ml) milk
1 cup (100g) shredded Parmesan cheese
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional, for heat)
1 teaspoon lime juice (for freshness)

For Garnish:

Fresh cilantro, chopped
Shredded cheese (cheddar or Monterey Jack, optional)
Extra red pepper flakes (if you like it spicy!)

Instructions

Step 1: Cook the Pasta

Boil a large pot of salted water and cook fettuccine pasta according to package instructions.
Drain and set aside, reserving ½ cup of pasta water for later.

Step 2: Cook the Chicken

In a bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Toss the sliced chicken in the seasoning mix until well coated.
Heat olive oil in a large pan over medium-high heat.
Cook the chicken for 4-5 minutes per side until golden brown and fully cooked. Remove and set aside.

Step 3: Make the Alfredo Sauce

In the same pan, melt butter and sauté garlic, onion, and bell pepper for 3-4 minutes until soft.
Pour in heavy cream and milk, stirring well.
Lower the heat and add Parmesan cheese, stirring until smooth.
Season with salt, black pepper, and red pepper flakes (if using).
Stir in lime juice for a bright, fresh flavor.

Step 4: Combine & Serve

Add the cooked pasta to the sauce, tossing to coat.
Stir in the reserved pasta water a little at a time to reach the desired sauce consistency.
Slice the cooked chicken and place it on top.
Garnish with fresh cilantro, shredded cheese, and extra red pepper flakes.
Serve immediately and enjoy this creamy, spicy Southwest Alfredo!

Nutrition (Per Serving, Serves 4)

Calories: 620 kcal
Carbohydrates: 52g
Protein: 38g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 140mg
Sodium: 780mg
Fiber: 3g
Sugar: 4g

Tips for the Best Southwest Chicken Alfredo

✔ For extra spice, add diced jalapeños or a dash of hot sauce to the sauce.
✔ Use a mix of cheeses like smoked gouda or Monterey Jack for more depth of flavor.
✔ Make it lighter by substituting half-and-half or evaporated milk instead of heavy cream.
✔ Add veggies like corn or black beans for an extra Southwestern touch!
✔ Leftovers? Store in the fridge for up to 3 days and reheat with a splash of milk to keep it creamy.