Description
A delicious Southwest Chicken Alfredo that combines tender, seasoned chicken breasts with creamy Parmesan Alfredo sauce and hearty southwestern ingredients like black beans, corn, and tomatoes. Served over fettuccine pasta and garnished with fresh cilantro, this dish brings a flavorful fusion of classic Italian and vibrant southwestern tastes in just 35 minutes.
Ingredients
Scale
Chicken and Seasonings
- 2 boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Pasta and Sauce
- 12 ounces fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Southwestern Add-Ins and Garnish
- 1 cup frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare Chicken: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly over both sides of the chicken breasts to thoroughly season them.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the hot skillet and cook for 6-7 minutes on each side or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (74°C). Remove from the skillet and let the chicken rest for a few minutes before slicing.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Prepare Alfredo Sauce: Using the same skillet used to cook the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and simmer, stirring occasionally, until the sauce thickens slightly, about 4-5 minutes. Remove from heat and stir in the grated Parmesan cheese until smooth and creamy.
- Combine Ingredients: Add the cooked pasta, thawed corn, black beans, and diced tomatoes (if using) to the Alfredo sauce in the skillet. Toss everything together until the pasta and vegetables are well coated with the sauce. Slice the rested chicken breasts into thin strips and arrange them on top of the pasta.
- Serve: Garnish the dish with freshly chopped cilantro for a bright, fresh finish. Serve the Southwest Chicken Alfredo hot and enjoy!
Notes
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the chicken seasoning.
- Diced tomatoes are optional but add a nice freshness and color to the dish.
- Use freshly grated Parmesan cheese for the best flavor and smoother sauce.
- Letting the chicken rest after cooking helps retain its juices and improves texture.
- Leftover sauce can be stored in the fridge for up to 3 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
